• Sift the flour and salt into a bowl, then rub in the butter or margarine. Cream the yeast with 15 g (1/2 oz) of the sugar.
• Make a well in the centre of the flour, pour in the warm milk and beaten eggs. Add the yeast, mix to a light dough, cover and leave to rise in a warm place for 1 hour.
• Divide the dough into 16 and shape into rounds. Place a small teaspoonful of jam in the centre of each round and draw up the edges to form a ball, pinching the dough together to seal.
• Put into oiled tartlet tins to prove in a warm place for 20-30 minutes.
• Heat the oil to 180C/360F. Deep fry the doughnuts for 3-5 minutes, drain on absorbent kitchen paper and roll in the remaining caster sugar.

Cook's Tip

• To make jam and cream doughnuts, shape the unfilled dough into long doughnuts. Deep fry and roll in sugar. Split when cool and fill with jam and whipped cream.