JAM DOUGHNUTS These classic, yeast-risen doughnuts take a fair amount of work, but they're worth it on a lazy Sunday. Serve them with good strong coffee, and a stack of absorbing newspapers. 1 cup warm water 2 x 7g sachets dried yeast 3 1/2 tablespoons caster (superfine) sugar 220g butter 5 eggs 1 teaspoon salt 450g plain all-purpose flour Vegetable oil for deep-frying 1 cup caster (superfine) sugar 2 teaspoons ground cinnamon Raspberry jam

Place the water, yeast and 1 teaspoon sugar in a bowl and mix to combine. Leave in a warm place for 10 minutes or until foaming.

Beat the butter and remaining sugar until creamy. Add the eggs one at a time, beating after each addition. Add the yeast mixture, salt and flour and beat with a wooden spoon until smooth. Cover with plastic wrap and set aside to rise in a warm place for 1 1/2 - 2 hours or until doubled in volume. Punch down the dough, remove from the bowl, wrap in plastic wrap and refrigerate for 3 hours or overnight.

Turn half the dough onto a lightly floured surface and pat it out to a 1 1/4 inch thickness. Using a 2 inch round cutter, cut out rounds then roll these into balls. Repeat with the remaining dough.

Pour the oil into a deep saucepan or deep fryer to a depth of 2 1/2 inch. Heat to 335°F, or until a little of the dough dropped into the oil floats to the surface and browns. Fry the doughnuts in batches, being careful not to crowd them, until golden brown. Remove the puffed golden doughnuts with a slotted spoon and place on a wire rack to drain away any excess oil.

Combine the caster sugar and cinnamon on a sheet of baking paper and roll the warm doughnuts in the sugar to coat them. With a piping bag, pipe a little raspberry jam into the middle of each doughnut while warm. Serve immediately.

Makes 16.

Bills - Breakfast, Lunch + Dinner, Bill Granger