Step 1

Whisk yeast with warm water and 1 teaspoon sugar in a small jug until yeast is dissolved. Set aside in a warm place for 5 minutes or until mixture is frothy.

Step 2

Combine flour, mixed spice, 1/4 cup remaining sugar and a pinch of salt in a large bowl. Make a well. Add yeast mixture, butter, milk, egg and vanilla. Mix until a soft, sticky dough forms. Turn out onto a lightly floured surface. Knead for 2 minutes to form a smooth ball. Place in a lightly oiled bowl. Cover with lightly greased plastic wrap. Stand in a warm place for 1 1/2 hours or until doubled in size.

Step 3

Line 2 baking trays with baking paper. Punch dough down. Turn out onto a oured surface (add a little extra our to surface if necessary). Knead for 2 minutes. Using 1 tablespoon at a time, roll into balls. Place on prepared trays.

Step 4

Make Flour paste: Mix flour and water in a small bowl until smooth, adding a little more water if too thick. Spoon into a snap-lock bag. Snip off 1 corner. Pipe a cross onto the top of each dough ball. Stand for 20 minutes.

Step 5

Place remaining sugar in a bowl. Place jam in a piping bag fitted with a 7mm plain piping nozzle. Pour oil into a large, deep frying pan until 1/3 full. Heat over medium-high heat.

Step 6

Cook doughnuts, in batches, for 1 to 2 minutes each side or until golden and puffed. Using a slotted spoon, transfer to a tray lined with paper towel to drain for 10 seconds. Pierce doughnuts with a knife. Fill with jam. Toss in sugar to coat. Place on a plate. Serve warm or at room temperature.