Jam doughnuts

Warm 250 ml milk, 50 g caster sugar and 10 g vanilla sugar.

Put in a food processor bowl: 500 g flour, 50 g butter, 2 eggs, 20 g yeast and 1 pinch salt.

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.

First method:

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.

Second method:

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.