The best jam doughnuts

Put the flour into the bowl of a stand mixer and add the salt, 25g sugar, yeast and lemon zest. Pour in the melted butter and mix using the paddle attachment, until the it looks sandy.

Beat together the egg and milk in a small jug, then gradually add it to the dry ingredients, with the mixer on slow, until a sticky dough forms. Knead it for 6-8 minutes using the machine. It should look smooth and no longer stick to the side of the bowl.

Cover the dough and leave to rise in a warm spot for 1 hour 30 minutes to 2 hours, until doubled in size.

Flour your work surface and dust a large baking tray with flour. Once the dough has risen, fold it over on itself a few times in the bowl to knock out any irregular air pockets, then tip onto the work surface. Roll out to a thickness of around 3cm, then use an 8cm round cutter to punch out circles of dough. Place the cut-outs onto the baking tray, allowing enough space for them to rise, then re-roll the dough and repeat until used up to make 6 doughnuts.

Loosely cover the baking tray with a clean tea towel, then set aside for 30 minutes to allow the dough to rise a little more. Meanwhile, prepare your oil in a large heavy-based saucepan or deep-fat fryer and line a baking tray or plate with kitchen paper. Put the sugar into a wide, shallow bowl.

Heat the oil gently until it reaches 170ºC on a thermometer. Fry the doughnuts in small batches of 2-3 for 90 seconds on each side (some will turn themselves over, so keep an eye on those!).

Remove the cooked doughnuts with a slotted spoon and place onto the tray lined with kitchen paper to soak up any excess oil. When cool enough to touch, roll them in the 100g sugar until well coated. Using a skewer, make a small hole in the side of each and move it around to form a cavity in each doughnut.

If the jam has any large lumps in it, pass it through a sieve or whizz in a food processor until smooth. Spoon into a piping bag or cooking syringe. Fill each doughnut with jam, then enjoy on the same day.