Jam Doughnuts

Makes 16 doughnuts 500g strong white flour 30g butter 90g caster sugar 1 x 7g sachet fast acting yeast 90ml milk 90ml very hot water 2 eggs, beaten Sunflower oil for deep frying 150g raspberry jam 125g caster sugar 2 tsp ground cinnamon

Original recipe from Mary Berry here Put the flour into a large bowl and rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and yeast, and make a well in the middle. Mix in the milk and hot water mixed together. Pour the eggs into the well and mix with the flour, adding enough milk and water to make a smooth dough. Knead the dough on a lightly floured surface until smooth and elastic. Shape into a round and place in a lightly oiled bowl. Cover with oiled cling film and leave in a warm place for 1-1½ hours until the dough doubles in size. Turn out on to a lightly floured surface and knock back with the fists. Knead for 2-3 minutes until smooth. Divide the dough into 16 pieces. Shape each one into a ball then flatten slightly. Fill the doughnuts with 1tsp raspberry jam each. Gather the edges of the dough over the jam and pinch to seal. Place the doughnuts on oiled baking tray, cover with oiled cling film and leave to rise in a warm place for 30 minutes. Heat the oil in a deep fat fryer to 160 oC and cook the doughnuts in batches for 5 minutes until golden. Drain, toss in sugar and cinnamon and serve warm.