1. In a planetary mixer add the flour and stir the dried yeast through
2. Crack the eggs into the bowl and add the margarine
3. Add the salt and sugar
4. Slowly add the warm milk with the machine running until a slightly sticky soft dough is formed
5. Kneed the dough in the machine for about 10 minutes until a soft elastic dough is formed
6. Cover with a damp cloth and allow to prove in a warm place for 1 hour or until doubled in size
7. Knock the air out and roll into table tennis ball sized balls
8. Line a tray with parchment paper and arrange the dough balls, leaving enough room for the doughnuts to double in size once more
9. Heat the CLEAN oil to 180C
10. Deep fry the doughnuts turning half way through for about 1 minute or until golden
11. Once cooked roll in caster sugar whilst hot
12. Pierce a hole in the sides of the doughnuts and using a piping bag pipe in roughly one tsp of jam

Wheat, Milk, Eggs