Step by step recipe:
Start kneading on slow speed, pouring in the milk and sugar mixture in a thin stream.
Continue kneading for 5 minutes until the dough is smooth and evenly mixed.
Cover the bowl and leave in a warm place to rise for 2 hours.
After this rising time, tip the dough onto the worktop and roll out to 1 cm or ½ inch thick.
Note: flour the worktop liberally as the dough is sticky.
Cut the dough into circles about 7 cm or 2.5 inches in diameter.
To fill the doughnuts you can use two methods.
Wet the tops of 2 circles of dough with a brush.
Place a spoonful of jam on one of the circles.
Place the second circle on top with the wet face downwards and press the edge down to seal it.
Spread a circle of dough out with your fingers until it is about twice the size.
Wet the top surface and place a spoonful of jam in the centre.
Fold the edge in over the top and press to seal.
Place the doughnut with the join underneath.
Arrange all the doughnuts on a baking sheet, cover and leave to rise in a warm place for one hour.
After they have risen, fry the doughnuts until they are golden brown on both sides.
To finish, sprinkle a little icing sugar over the top.
Remarks:My favourite jam for the filling is raspberry, but you can use any flavour. You might also like to try them with stewed apple or even chocolate ganache.
Last modified on: May 27th 2011