Custard and Jam Filled Doughnuts

Ingredients

1. 1

   In the bowl of a stand mixer, combine the sugar and warm water, crumble in the yeast and mix. Leave for 10 minutes until it starts to bubble. Have the butter at room temperature.

2. 2

   Add the flour and eggs to the yeast mixture and knead to a dough. Mix in the salt, then add the soft butter a little at a time, letting each bit work in before the next, until the dough is smooth and glossy. Cover and chill overnight, or prove at room temperature for 2-3 hours until doubled.

3. 3

   Turn the dough onto a surface - flour your hands, it will be wet. Divide into 60-65g pieces and roll into tight balls, using a bench scraper if it sticks. Sit each ball on a square of baking paper, cover with a tea towel and prove for another 30-45 minutes.

4. 4

   To fry: fill a saucepan halfway with sunflower oil and heat to 170C. Lower in a couple of doughnuts, peel away and discard the paper, and fry until golden on both sides before draining on a wire rack. Repeat with the rest.

5. 5

   To bake instead: heat the oven to 180C fan, space the doughnuts on a large tray and bake for 20-30 minutes until golden and cooked through.

6. 6

   Once cooled, fill with custard cream or jam, or simply toss in sugar.