Fit the Spiral dough tool to the machine.

Line the baking tray with parchment paper.

Add Ingredients 1 (milk, yeast) into the Mixer bowl.

Leave to rest for 5 minutes.

Add Ingredients 2 (flour, eggs, sugar, butter) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Cover with a tea towel.

Leave to prove for about 1 hour, 30 minutes.

Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.

Carefully flatten the dough with your wrist.

Take the far edge and roll it back towards you.

Gently roll the dough to make it longer, applying even and gentle pressure.

Divide the dough into equal pieces.

Take one piece of dough, place it under the palm of your hand.

Gently apply a little pressure and rotate your hand slowly. Bring your fingers inward to make a roll shape.

Repeat this action with the rest of the dough pieces.

Place the dough balls onto the baking tray.

Cover with a tea towel.

Leave to prove for about 1 hour until doubled in size.

Add Ingredients 3 (oil) into the large saucepan.

Heat the oil to 160ºC.

Put two doughnuts in the oil and fry for about 3 minutes until browned.

Turn the doughnuts over and fry for an additional 3 minutes.

Pat the doughnuts dry with paper towels.

Add the first item of Ingredients 4 (sugar) to a plate.

Roll the doughnuts in the sugar.

Add the second item of Ingredients 4 (jam) into the piping bag.

Use a skewer to make a hole in the side of the doughnut – do not pierce all the way through.

Pipe the jam into the doughnuts.

Serve.