Jam Doughnuts

Instructions for the dough

• Place water, yeast and sugar into a jug and set aside for 15 minutes.
• Next, combine milk and vinegar and set aside for 10 minutes. 
• If using a stand mixer, fit it with the dough hook and slowly mix flour, salt, sugar and cinnamon. If using your hands, simply place ingredients into a large bowl and mix with a spatula until there are no lumps.
• Increase speed to medium and add yeast mixture and milk mixture, alternating between each one and allowing liquid to be incorporated before adding more. Use the same method with your spatula if doing by hand. 
• Keep beating for a further 3-5 minutes, or until mixture is well combined and not sticking to the sides of the bowl, or use your hands to knead until you get the same result.
• Place dough into a well oiled bowl, cover with a tea towel and leave to rise for 1 hour. 

• After 1 hour the dough should've doubled in size. Place onto a floured surface and roll out until it's around 1.5cm thick. 

• Using a round cookie cutter, cut dough into pieces - you should get around 10. 
• Place onto a baking tray lined with baking paper, cover with a tea towel and leave in a warm place for 30 minutes. 

• Heat oil in a deep pan until it reaches approximately 120 degrees Celsius. Try to keep the oil at this temperature, and if it gets too hot just add some more oil or remove it from the heat for a moment. 
• Fry doughnuts, turning them over to ensure both sides cook. Each side should be cooked for approximately 2 minutes, but you'll know they're ready when they are nice and brown.
• Remove doughnuts from the oil, pat dry with some paper towels and roll in sugar and cinnamon mixture. 
• Place the jam into a piping bag fitted with a round tip, push the tip into the doughnut and squeeze the jam all the way in. 
• Serve warm, or store in an airtight container. Doughnuts are best eaten the day of baking.