1. Make the dough

    Stir 7g yeast into 160ml warm water in a jug, until frothy. Sift 500g strong bread flour, 50g sugar and 1 tsp salt into a bowl. Add 100g chilled and cubed unsalted butter and rub into the dry ingredients with your fingertips until it resembles breadcrumbs. Stir in the yeast liquid and 2 eggs with a wooden spoon to form a dough.

  2. Knead

    Dust a surface with flour. Knead the dough for 10 mins by hand (or in a mixer with a dough hook), until it springs back when pressed. Put the dough in a lightly greased bowl and cover loosely with oiled clingflm. Leave to prove in a warm place for 1-2 hrs, until doubled in size.

  3. Shape

    Tip out the dough onto a floured surface; knead for 2 mins. Divide into 16 equal pieces and roll into balls. Arrange the dough balls on 2 greased baking trays, spacing them well apart. Cover loosely with oiled clingfilm and set aside to prove for 1-2 hrs, until doubled in size.

  4. Heat the oil

    Pour 2ltr sunflower oil into a large deep pan and heat to 160°C. If you don’t have a kitchen thermometer, test the temperature by dropping in a cube of bread – if it turns golden in 30 secs, the oil is ready. Working in batches, use a slotted spoon to carefully lower the dough balls into the hot oil.

  5. Deep fry

    Fry for 2-3 mins, then carefully turn each ball over and cook for a further 2-3 mins, until golden all over. Remove with the slotted spoon and leave to cool for 5-10 mins on kitchen paper. Repeat with the remaining dough balls, ensuring the oil temperature stays at 160°C. 

  6. Fill with jam

    Using a skewer, pierce a hole in each doughnut, wiggling to make space for the filling. Put 340g smooth strawberry jam in a piping bag fitted with a medium nozzle. Working one at a time, insert the nozzle in the hole of each doughnut and gently squeeze to fill with jam. Put 100g caster sugar on a plate or shallow dish and roll the warm doughnuts in the sugar to coat.

    doughnuts 6(H)

    Calories 540 (21.6%), sugar 19.4g (22%), fat 6g (9%), saturates 3.8g (19%), salt 0.09g (2%), based on 25 servings.

  7. Delicious spins

    Vanilla custard: Swap the jam filling for 350g fresh vanilla custard. Scrape the seeds of ¼ vanilla pod into the caster sugar and use to coat the warm doughnuts.

    Spiced chocolate: Instead of jam, fill the doughnuts with 350g chocolate spread. Mix a little ground cinnamon in with the sugar before coating the warm doughnuts.

    Glazed with sprinkles: Mix icing sugar with lemon juice to make a glaze, adding a little food colouring, if you like. Omit the caster sugar coating and dip each doughnut in the glaze and scatter with sprinkles while wet. 

  8. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make these tasty doughnuts. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    1 x 7g sachet fast-action yeast
    500g strong bread flour, plus extra for dusting
    50g caster sugar, plus 100g for coating
    1 tsp salt
    100g unsalted butter, chilled and cut into cubes
    2 large eggs, lightly beaten
    2ltr sunflower oil for deep frying, plus extra for greasing
    1 x 340g jar smooth strawberry jam