- In an electric mixing bowl combine the flour, yeast, salt and sugar in a large bowl. In a small saucepan, gently heat the milk and butter on a low temperature until the butter is completely melted then add half the water.
- Pour the prepared liquid into the mixing bowl with the dry ingredients. Add the eggs and combine with a dough hook attachment. Gradually add the remaining water until the dough is firm yet soft. Continue kneading the dough for a further 3 minutes.
- Tip the dough onto a floured work surface and knead for about 2 minutes, until it’s smooth and elastic but still quite sticky.
- Transfer the dough to a large, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for 1 hour or until doubled in size. Alternatively place in a 40°C oven for 1 ½ hours.
- Once dough is fully proven knock it back then divide into 70g tightly rolled balls. Transfer to a lightly greased baking tray, cover and lightly oil the top of the dough. Allow the dough to rise again for a further 30 minutes.
- Heat the designated oil in a large pot until it holds a constant 170°C. If you do not have a thermometer you can use a bamboo skewer to test if the oil is hot enough. Place the skewer into the oil then small bubbles should begin to rise around the skewer if not allow the oil to rise further in temperature and test again.
- Fry the dough in small batches for roughly 4 minutes per side, until golden brown. Remove the doughnut with a slotted spoon and allow the oil to drain. While still hot place the doughnuts into a medium mixing bowl with the dusting sugar.
- Cut a small hole into the doughnut then with a small piping nozzle and piping bag fill the doughnut with the jam. Repeat this process until all the dough is used up. Serve while still warm, yum!