Jam doughnuts

30g (1 oz) fresh yeast 
250ml (8 fl oz, 1 US cup) warm milk 
350g (12 oz, 3 US cups) flour 
Pinch of salt 
125g (4½ oz, ½ US cup) butter or margarine 
3 egg yolks 
1 ½ tblsp sugar 
jam for filling 
oil for frying
½ cup castor sugar

Dissolve the yeast in half the milk. Put half a cupful of the flour into a large bowl, make a well and pour in the dissolved yeast with a pinch of salt; mix well. Cover with a cloth and leave to stand in a warm place until the mixture has doubled in size, about 1 hour.

While dough is rising, melt butter or margarine and pour into a large bowl. Leave to cool for about 15-20 minutes. Beat in egg yolks one at a time. Add yeast mixture and beat well for 10-15 minutes.

Add sugar and remaining milk, stirring continuously until completely mixed. Add the rest of the flour a little at a time, continuing to stir mixture. Once all the flour has been added, knead in the bowl until the dough detaches from sides of the bowl.

Cover the bowl with a towel and leave to rise in a warm place until it doubles in size, about 1½ hours.

When the dough is ready to use, a small piece dropped in a glass of water will float.

Sprinkle some flour over a board and place the dough on it. Gently roll out with a rolling pin to a thickness of about ½ cm (¼″). With a 5cm (2″) cookie cutter, cut out twenty-eight circles.

On fourteen circles, place 1 teaspoon of jam. Moisten edges with water. Cover with remaining fourteen circles, pressing edges together tightly. Cover doughnuts and leave to rise for 1 hour.

Deep-fry each doughnut in hot oil for 30 seconds, then turn over and fry for a further 30 seconds. Remove with slotted spoon, drain on paper towels, cool and dredge with sugar.

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