Jelly doughnuts filled with strawberry jam

Proof the yeast: lukewarm milk, some sugar and the active dry yeast; stir and leave alone.

Put the flour in a large bowl and make a well in the centre. Add the eggs, sugar and salt to the well, then the proofed yeast, then the butter. Mix together; the dough is very sticky.

Knead on a floured surface; when it stays too sticky, finish in a mixer with the dough hook.

Put the dough in a lightly oiled bowl and set aside in a warmish area until doubled in size.

Roll the dough to a quarter inch thick and cut circles with a 3-inch glass.

Cover the circles with plastic wrap and let them rise again for 15 to 20 minutes, to about an inch thick.

Deep fry about a minute and a half per side, flipping early as they brown quickly; drain on a paper-towel-lined plate.

While still warm, dunk the doughnuts in sugar.

Poke a hole in each doughnut with a sharp pointy object and wiggle it to make room for the jam.

Pipe the seedless strawberry jam into each doughnut through a piping bag with a nozzle.