Jelly donuts on a brioche dough

Put the yeast in the mixing bowl, add the flour, then the salt away from the yeast, then the sugar, and mix.

Make a well in the centre and add the eggs and milk.

Mix on the lowest speed for a long slow mix; friction warms the dough.

Halfway through, scrape down and add about two tablespoons of flour so the dough pulls away from the sides.

Check for a window pane: stretch a pinched-off piece under its own weight until it thins to a translucent film without tearing.

Add the butter one two-tablespoon piece at a time on low, waiting for each to absorb; about 10 minutes.

Keep mixing on low until the dough gathers on the hook and leaves the sides.

Scrape onto an unfloured surface and drag and tuck into a smooth ball.

Return to a clean bowl rounded side up, cover, rise and chill; an overnight rise in the fridge works.

Brush parchment with a very thin layer of oil.

Dust the cold dough and roll about three quarters of an inch thick.

Cut rounds as close together as possible, brush off excess flour and transfer to the greased parchment; re-roll the larger scraps for two more.

Cover and proof at room temperature until puffed.

Stir the coating sugar with the cardamom and a pinch of salt.

Fit a pastry bag with a star tip and fill it with the jam; use a larger tip if the jam has whole fruit.

Fill the Dutch oven about a third of the way with vegetable oil and heat to 350F, stirring to equalise the temperature and turning the heat down as it climbs.

Poke test: the dough springs back leaving a slight indentation.

Fry about four at a time with room to bob, a couple of minutes a side, until well browned; drain on a rack over paper towels.

Coat one side of each still-hot donut in the cardamom sugar.

Puncture the pale equator with the star tip and squeeze in the jam by feel.