Jam doughnuts

Follow recipe for basic sweetened dough, adding an extra egg. After first rising, knead lightly and roll out to 1 cm thick on a floured surface.
Using a scone or cookie cutter, cut out 6 cm circles. Re-roll trimmings and cut out more rounds to use up all the dough.
Place 2-5 ml jam in the centre of half the rounds. Brush edges with a little water. Cover with the remaining dough rounds. Press edges together to seal well.
Place doughnuts on a greased baking tray and cover with a tea towel. Allow to rise until doubled in size (about 30 minutes).
Heat oil in a deep saucepan over medium heat. To check the temperature, add a cube of white bread. It should take 40 seconds to brown.
Place doughnuts in oil, a few at a time. Turn occasionally to make sure they brown evenly. Drain on absorbent paper, then sprinkle with sugar and leave to cool. Makes 8-10.