Pop your flour, yeast, salt, sugar, zest and eggs in the bowl of a stand mixer fitted with the dough hook.

Heat the milk to just below the boil then drop in your 75g butter, whisking well to combine.

Start the stand mixer up to combine ingredients in the bowl on low speed - pour on the milk mixture in a steady stream.

Continue to knead for 5 minutes until you have a stretchy, very thick batter (don't worry - it doesn't come together in a ball like a yeasted bread dough does).

Cover with oiled cling and leave to prove for about 1 hour (just go by eye).

Tip the dough onto a well floured surface and knead for about 30 seconds.

Pat out to 1cm thick and use a 5-6cm plain round pastry cutter.

Pop each soft disk onto a lined baking tray (I always use reusable silicone paper - "Bake-o-Glide").

Cover with oiled cling once more and leave to prove again until doubled in size and fear not if they rise a little unevenly!  Baking them will sort them out!

Preheat your oven to 180°C as the donuts prove.

Bake for a mere 10-12 minutes in the centre of the oven until risen, puffed, very lightly golden and you can just about smell them waft out of the oven - I did mine one tray at a time (the second cooked a touch quicker in the hot oven).

Once cooked, brush all over generously with the melted butter, top and bottom then carefully, toss each donut in a shallow dish filled with the caster sugar (I always use vanilla caster sugar) then leave to cool.

By the time all the donuts are coated in butter & sugar you can start poking holes in them with a chopstick or thick skewer - just twirl enough to make a hole into the centre of the donut.

Fill a small piping bag (or strong food bag if not) with the jam -poke the tip into the donut and squeeze until you just see the jam reach the surface (any more and it will overflow!).