Jammy doughnuts

Method

1. Sift the flour and a pinch of salt into a large bowl, then rub in the butter with your fingertips. Stir through the yeast and 1 tbsp of the sugar, then make a well in the centre. Mix the egg with the lukewarm milk and pour into the well. Mix quickly and bring together to make a soft dough.
2. Knead the dough on a lightly floured surface for 8 minutes or until silky smooth. Put in a very lightly greased bowl, cover with cling film and leave in a warm place for 1 hour or until doubled in size.
3. Divide the dough into 12 evenly sized pieces and shape these into smooth balls. Do this by pinching the dough on top, rolling the bottom on a smooth surface, then turning them over so the pinch is on the bottom. Place them, spaced well apart, on a baking tray lined with baking paper, then loosely cover with a sheet of greased cling film. Leave for 45 minutes in a warm place or until doubled in size again.
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4. Heat the sunflower oil in a large deep pan to a temperature of 190°C (a cube of bread will brown in about 30 seconds). Carefully lower the doughnuts into the hot oil using a slotted spoon, in batches of 2 or Fry for 30 seconds on each side until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.
5. While the doughnuts are still warm, spoon the jam into a disposable piping bag or a sheet of baking paper rolled into a cone. Make a little slit in the side of each doughnut with the tip of a small sharp knife, then squeeze a little jam into the centre.
6. Roll the jam-filled doughnuts gently in the remaining caster sugar to coat them completely, or dust well using a dredger. Serve warm or allow to cool.