This doughnut recipe is easier than you'd think, best served fresh. This makes 16 yummy doughnuts.

You'll need...
450g plain flour
2 tsp fast action yeast
25g butter, cubed
75g caster sugar
2 ggs, beaten
6 tbsp milk, room temperture
6 tbsp water, room temperture
vegetable oil
Jam, any flavour

For the sugar coating...
100g caster sugar
2 tsp cinnamon

To make...
Put the flour into a mixing bowl and stir in the yeast.
Rub in the butter with your fingertips, until it looks like breadcrumbs.
Pour in the milk, water and eggs and mix into a dough
Turn out onto a floured surface and knead for 5 mins
Return to the bowl and cover with oiled clingfilm.
Leave for an hour and a half in a warm room.
The dough should double in size.

Knead the dough once more for a minute and divide into 16 pieces.
Roll into balls and place on a greased and floured baking tray.
Flatten each ball and add a teaspoon of jam to the centre.
Gather the edges over the jam and pinch together to seal.
Cover with your clingfilm and leave to rise again.

Heat 2cm of oil in a large wok or deep frying pan to a medium heat.
Fry a few doughnuts at a time, turning them once, for 5 mins or until golden brown.
Lift out with a slotted spoon and leave to cool.

Mix the sugar and cinnamon together in a bowl and turn each doughnut in the mixture, until well coated.


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