Glazed Jelly Donuts

1. 1

   In a large mixing bowl combine the flour, sugar and salt. Add the egg yolks and butter and mix well. Heat the milk until it's lukewarm and crumble the yeast into the milk. Stir gently until the yeast dissolves. Pour it over the flour and eggs and knead the mixture with the dough hook of a hand blender to make a smooth dough. Cover the dough and keep it in a warm place for about 45 mins.

2. 2

   Knead the dough again and roll it out on a floured work surface until it's about 1 inch thick. Cut out 12 circles with an 3 inch diameter pastry cutter. Cover the pastry circles and keep them in a warm place for another 10 mins. Heat the vegetable oil in a large saucepan and deep fry the pastry circles 4 at a time until golden. Lift them out and drain them on a wire rack.

3. 3

   Heat the cherry jam until smooth and pour it into a piping bag with a long, very thin nozzle. Pipe some jam into each pastry. Bring the apricot jam to a boil in a pan with 1 tbsp of water and brush the pastries with it. Leave them to dry for about 10 mins. Mix the powdered sugar and lemon juice and brush the pastries. Leave to to dry for another 15 mins and serve.

No additional tips available.