Step 1

Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in milk, butter and egg until dough starts to come together – it may be sticky.

Step 2

Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1 1/2 hours or until dough has doubled in size.

Step 3

Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes.

Step 4

Roll out batter and use a 7cm round cutter to cut out discs. Don’t cut out centres. Place on a lined baking tray. Set aside for 30 minutes to prove.

Step 5

Deep-fry for 1 minute each side or until golden and puffed. Place on a plate lined with paper towel.

Step 6

Spoon a 284g jar of St. Dalfour Strawberry Jam into a piping bag fitted with a 5mm nozzle. Push the nozzle into the side of the doughnuts and pipe in the jam. Dust with icing sugar.