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1
Put the flour, yeast, sugar and salt into a large bowl, mix, then make a well in the middle.
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2
Beat the egg yolks, milk and melted butter together; tip into the well, then bring together with a knife.
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3
The dough will seem wet and rough.
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4
Leave to stand for 10mins, after which it will have firmed a little.
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5
Oil the work surface and hands.
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6
Tip out the dough and knead for about 5 mins until it looks smoother and feels springy.
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7
Keep oiling hands if the dough stick.
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8
Let it rise in an oiled, covered bowl in a warm place for about two hours or until doubled in size.
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9
Give dough another quick knead, then shape into walnut-sized balls and place on baking sheets, well spaced.
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10
Cover again, then leave to rise for 30mins to one hour until the dough no longer springs back when you prod it.
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11
Heat oven to 190C (375F) / fan oven 170C (approx 330F) / gas mark 5.
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12
Bake for 12 to 15 minutes until risen and dark golden.
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13
Melt 50g butter in a pan and put 50g of sugar in a large bowl.
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14
Let doughnuts cool for a few minutes, then brush with butter and roll in sugar.
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15
Put the jam in a piping bag with a 5mm nozzle and squeeze in a little jam.
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16
Best served warm.
