3-4 tbsp strawberry jam or any other jam of choice
Enough oil for deep-frying
Extra flour for dusting
Sift flour and salt into a mixing bowl. Make a well in the centre of the flour. Stir in the yeast and add in the sugar to mix. Slowly add in the milk to combine.
Add the egg and melted butter and work in the flour to form a soft but not sticky dough. (if the dough is rather dry, add a little more milk.) Should the dough turn sticky, add a little more flour to mix until dough is smooth.
Turn out dough onto a lightly floured surface. Knead until dough is smooth and elastic. Gather up the dough into a ball and return it to the mixing bowl. Cover with a damp tea towel and set aside at room temperature to rise until doubled in bulk.
Punch down the dough and remove to a lightly floured surface. Roll out dough with a rolling pin to a 2cm thickness. Cut out with a 6½cm round cutter.
Place a teaspoon of jam in the centre of a round piece of dough. Brush the edges with a little water. Cover with another round piece of dough. Press the sides and pinch the edges to seal well.
Arrange the prepared jam doughnuts on a lightly floured tray and cover with a dry tea towel. Leave aside at room temperature to prove until double in size for about 15-20 minutes.
Deep-fry the jam doughnuts in hot oil, turning frequently until the doughnuts are golden brown and puffed up.
Remove with a slotted spoon and drain. Sprinkle with a little sugar while still warm.