Put the flour, yeast, sugar and 1⁄2 tsp salt
into a large bowl, mix, then make a well in
the middle. Beat the egg yolks, milk and
melted butter together, tip into the well, then
bring together with a cutlery knife. The dough
will seem wet and rough. Leave to stand for
10 mins, after which it will have firmed a little.
Oil the work surface and your hands, then
tip out the dough and knead for about 5 mins
until it looks smoother and feels springy. Keep
oiling your hands if the dough sticks. Let it
rise in an oiled, covered bowl in a warm
place for about 2 hrs or until doubled in size.
Give the dough another quick knead, then
shape into walnut-size balls and place on
baking sheets, well spaced. Cover again, then
leave to rise for 30 mins-1 hr until risen and
the dough no longer springs back when you
prod it. Heat oven to 190C/fan 170C/gas 5.
Bake for 12-15 mins until risen and dark
golden. Can be frozen at this stage for up to
1 month. Defrost, then reheat for few mins in
the oven. Melt 50g butter in a pan and put
50g sugar into a large bowl. Let the doughnuts
cool for a few mins, then brush with butter
and roll in sugar. Spoon a few tbsp jam into
a piping bag with a 5mm nozzle. Poke a hole
in each doughnut, then push in the nozzle
and squeeze in a little jam. Best served warm.