Doughnut Recipe

1lb plain white flour
1 sachet dried yeast
1oz butter or margarine
3oz caster sugar
2 eggs
6 tbsp tepid milk
6 tbsp tepid water
vegetable oil for frying

Filling
Raspberry Jam

Coating
4oz caster sugar
2 tsp cinnamon

Grease 3 baking trays.

Measure the flour into a large bowl and stir in the yeast. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Make a well in the centre of the ingredients and pour in the eggs (beaten), milk and water. Mix until a smooth dough.

Turn out onto a lightly floured work surface and knead for about 5 minutes until the dough is smooth and elastic. Return it to the bowl, cover with cling film and leave to rise for about an hour and a half.

Turn the risen dough out of the bowl and knead to knock out the air until smooth and elastic. Divide into 16 equal pieces and shape each into a ball. Flatten each ball and place a teaspoon of jam in the centre. Gather the edges together over the jam and pinch to seal. Place on the baking trays well apart, cover with cling film and leave for about 30 minutes.

Heat the oil in a deep fat fryer to 170C/340F and fry the doughnuts a few at a time turning them once. Fry until golden brown (about 5 minutes). Lift out and drain well.

Put the sugar and cinnamon in a large bowl and mix. Toss the doughnuts in the mixture until well coated.