A-Z of treats: D for doughnuts

D stands for doughnut, in our alphabet of sweet treats. This recipe is central

European, and the result is nothing like the lowly thing from high-street bakeries.

DOUGHNUTS

Makes about 6

1/2 lb white flour

1oz sugar

1/2 packet activated yeast

1/4 pint milk, tepid

3 egg yolks

1oz melted butter

1 teaspoon rum

a mean pinch of salt

raspberry, strawberry or apricot jam

groundnut or corn oil for frying

caster or icing sugar for dusting

whipped cream (optional)

In a bowl, mix the flour, sugar and yeast. Stir in the milk, cover and leave to stand in a warm place for 2-3 hours for the yeast to ferment.

Stir in the egg yolks with the butter, rum and salt, and mix to a smooth, silky dough. Adjust texture by adding more flour if it's too wet, or more milk if it's too stiff. Cover with clingfilm and a folded towel, leave to rise for 40 minutes.

Roll out the dough on a floured board until 1/2 in thick. With a 3in-wide cutter or the rim of a glass, cut into six circles. Leave for 10 minutes.

Heat oil in a deep frier to 350F/180C. Using a slotted spoon, gently lower circles in three at a time and cook for 4- 5 minutes with a lid on (which makes them inflate), until brown. Turn, and brown the other side with the lid off (another 1-2 minutes). Remove with a slotted spoon. Drain on absorbent paper. Dust with caster or icing sugar.

Cut an incision in each, and spoon or pipe in a teaspoonful of jam, or whipped cream. Can be eaten warm or cold.