Strawberry jam doughnuts

Step 1

Combine flour, sugar, yeast and salt in a bowl. Make a well in the centre and add the milk, butter and eggs. Stir until it forms a sticky dough. Turn out onto a floured surface and knead until smooth. Place in a greased bowl. Cover. Set aside to prove in a warm place for 1 1/2 hours or until doubled.

Step 2

Knead on a floured surface for 2 minutes. Roll out until 1cm thick. Using a 7cm round cutter, cut discs from the dough. Place on a lined baking tray. Lightly re-knead leftover dough and repeat process until you have 12 discs. Set aside in a warm place for 30 minutes to rise slightly.

Step 3

Combine sugar and cinnamon in a bowl. Place conserve in a piping bag fitted with a 5mm round nozzle. Add oil to a saucepan to reach a depth of 8cm. Heat to 180oC over medium-high heat (the oil is ready when a cube of bread turns golden in 15 seconds). Deep-fry discs, in 4 batches, for 1 minute each side or until golden. Drain on paper towel. Repeat. Pierce doughnuts with a knife. Fill with conserve. Roll in cinnamon sugar.