Directions

1. In the bowl of a stand mixer, add the milk, yeast, 50g sugar, salt, eggs, and flour. Attach the dough hook and mix on low for 7-8 minutes until the dough comes together.
2. Scrape down the sides of the bowl, then continue mixing on low while adding the butter, 2 tablespoons at a time. Wait until each piece of butter is fully absorbed before adding the next.
3. Once the dough is smooth and ready, transfer it to a well-floured surface and form it into a ball. Place it back into a greased bowl, cover with plastic wrap, and leave it to rise until it doubles in size. This may take 2-4 hours, depending on the temperature of your kitchen.
4. Cut 10 pieces of greaseproof paper, roughly 10cm x 10cm (4in x 4in), and set them aside.
5. Turn the dough onto a well-floured surface and carefully roll it out to a thickness of about 2.5cm (1 inch).
6. Using a cookie cutter 8-10 cm (3-4 inches) in diameter, cut out rounds of dough. Place each round onto a piece of greaseproof paper. Transfer the dough circles to an airtight container and let them prove for another hour.
7. Gather any leftover dough scraps and re-roll them if desired, but note that these won’t be as perfect as the initial doughnuts.
8. Preheat your oil to 160°C (320°F). In a bowl, mix together the 100g of sugar and the cinnamon. Also, prepare your jam by placing it in a piping bag.
9. Once the doughnuts have proved, carefully lower them into the hot oil, peeling off the greaseproof paper. Don’t overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown.
10. Remove the doughnuts from the oil and drain them well. Roll them in the cinnamon sugar mixture until fully coated.
11. Let the doughnuts cool for 20 minutes before cutting a small hole in the top of each. Insert the piping bag as far as possible and fill each doughnut generously with jam.
12. Serve warm for the best experience.