Jam Donuts

Preparation

Mix the yeast with a teaspoon of the sugar and 50ml of the milk. Leave in a warm place for 10 mins until foaming.

Sieve the flour and salt into a large bowl and make a well in the centre. Pour in the yeasty milk, Melted butter, egg yolks, sugar and three quarters of the remaining milk Mix the ingredients together to make a dough, using the remaining milk to achieve a smooth, soft dough. Cover the bowl with a piece of cling film and leave to rise in a warm place for 1 – 1 ½ hrs until doubled in size.

In a blender blitz the sugar and mint. Sieve to remove larger pieces of mint. Set aside.

Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a 5cm pastry cutter, stamp out the rounds.

Heat the oil to 170°C. Fry the doughnuts 3-4 at a time until evenly golden brown. Drain on a kitchen towel.

Roll in the mint sugar.

Put the jam in a piping bag with a small nozzle. Using the handle of a teaspoon, poke a hole in the side of the doughnut all the way to the centre and pipe in the jam to fill it.

Re-roll in the mint sugar and serve hot.

Alternatively fill with apple sauce and roll in cinnamon sugar or fill with marmalade and mix the sugar with orange zest.