Put the flour in a large mixing bowl and stir in the sugar and salt before adding the yeast.
Warm the milk and butter gently until it becomes too hot to bear if you stick your finger in to test.Mix well to melt the butter and add the eggs and beat them in too.
Slowly pour the liquid ingredients into the mixing bowl and mix well to combine. I then use my dough hook on my food mixer to mix on a low speed for about five mins. You can knead for ten mins using a dough scraper as the mixture is quite wet. I left mine mixing in the food mixer for longer than five mins as it was quite sticky and took that long to firm up.
When the dough becomes smooth and elastic, put it into a clean bowl,cover with clingfilm and leave to rise for 1 hour.
After the dough has risen, weigh it into 10 equal pieces and roll into balls. I roll them between my hand and the worksurface quite firmly so that the balls are quite tight!
Cover with oiled clingfilm and leave to rise for 45 mins.
Put the jam in a saucepan and heat gently before putting through a sieve to remove any lumpy bits.
I used my deep fat fryer but you can pour 3 litres of sunflower oil into a deep frying pan.If using a pan make sure you have not filled your pan up more than just under half full as the oil will bubble up significantly.
Fifteen mins before the buns will be ready heat the deep fat fryer to 170 C or if without a thermometer drop a cube of bread in to check for sizzling. Fry the buns for 3 mins each side,turning them over carefully with a slotted spoon.
Remove from the fryer with the slotted spoon and rest on some kitchen towel before moving to a wire rack for cooling.
When cool enough to handle roll these glorious buns in sugar and return to the wire rack.
I left half of my doughnuts plain as I and my son prefer them that way but for the remaining doughnuts make a small but deep slit in the side with a knife and using a piping bag and nozzle filled with the strained jam fill the doughnuts.
Apply to Half Term Jammy Face.