Mix the flour and sugar

Add the butter, salt, yeast and water

Add the eggs, then gently hand mix until it starts feeling pasty

Add a third of the milk, then drip feed the rest (it's supposed to be sticky)

Flour the table top, dump the dough in the bowl of flour and coat, then roll and knead it for five minutes. Do this quickly, as speed stops it from sticking

When the dough is smooth, put it in a bowl and cover with cling film so it is airtight. Put the bowl in a warm environment to proove for at least an hour. It should double in size.

Coat table in flour, tip out dough, split into ten and shape into balls. Place on a floured baking tray and allow to proove for another hour. When you lightly press a ball it should spring back into shape.

Heat fat to 160ºc. Place a dough ball in for 5 minutes, then flip over and cook other side for 5 minutes.

Remove with a holed spoon, roll in bowl of caster sugar and leave to cool. Repeat with remaining balls.

With a small knife, push in side of doughnut to centre, twist gently and remove.

Put jam in piping bag, insert in hole and squeeze gently for a two count. Repeat for other balls.