Add the lukewarm milk, yeast and honey to a jug. Mix together and leave for 5–10 minutes, until foamy and bubbly.

Add the flour and salt to the bowl of a stand mixer fitted with a dough hook. Mix the flour and salt together, then make a well in the centre.

Pour in the foamy yeast mixture, melted, cooled butter and egg. Use a spatula to bring everything together into a rough dough.

Attach the dough hook and knead for 6–7 minutes, until smooth and elastic. Alternatively, knead by hand for about 10 minutes.

Lightly oil a bowl and place the dough inside. Cover and leave somewhere warm for 1 hour, or until doubled in size.

Knock the air out of the dough and divide into 8–9 equal portions. Roll each portion into a smooth ball.

Place each dough ball onto its own small square of baking paper. Arrange them in a large container, leaving room between each one to puff up. Cover and leave to rise again for 30–40 minutes.

Heat vegetable oil to 175°C. Carefully lower each doughnut into the oil with the baking paper underneath so you don’t disturb the dough. The baking paper will release once it hits the oil and can be removed with tongs.

Fry for 2–3 minutes on each side, until golden and cooked through. Remove and allow the excess oil to drain.

While still warm, toss the doughnuts in sugar. Allow them to cool slightly.

Make a hole in the side of each doughnut with a knife. Fill a piping bag with jam and pipe it into the centre until they FAT!

Enjoy!