Raspberry jam doughnuts

Step 1

Combine flour, sugar, yeast, cinnamon and salt in a large bowl. Combine milk, butter, egg yolks and 1/4 cup (60ml) water in a jug. Stir into the flour mixture. Turn onto a lightly floured surface and knead for 2-3 mins or until smooth. Place in a greased bowl and cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Step 2

Line a baking tray with baking paper. Use your fist to punch down the dough. Turn onto a lightly floured surface and knead until smooth. Roll out to a 1.5cm-thick disc. Use a 7cm round pastry cutter to cut out discs and place on the lined tray, rerolling the excess. Loosely cover and set aside for 15 mins to rise slightly.

Step 3

Place the extra sugar in a bowl. Add enough oil to a stir frypan or wok to come 10cm up the side. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Carefully add 3 doughnuts. Cook for 1 min each side or until golden brown and puffed. Use a slotted spoon to transfer to a plate lined with paper towel. Toss in extra sugar to lightly coat. Transfer to a tray. Repeat with the remaining doughnuts.

Step 4

Place jam in a piping bag fitted with a 5mm plain nozzle. Insert nozzle in side of the doughnuts and fill with jam. Choose to reuse: Strain the cooled vegetable or canola oil into a sealable glass jar. Discard the solids. Use it to drizzle over veg before roasting.