Method

• 1.
  Place milk and 1 tsp caster sugar in a bowl, sprinkle over the yeast and set aside for 10 minutes until frothy. Stir in remaining caster sugar, followed by the egg yolks.

• 2.
  Combine flour with 1 tsp salt in a large bowl. Rub in butter until coarse crumbs, then stir in the milk mixture. Turn out onto a floured surface and knead for 5 minutes or until smooth and elastic. Place in an oiled bowl, cover with a clean tea towel and set aside in a warm spot for 1 hour or until doubled in size. Knock down dough, then divide into 12 pieces. Roll into balls, then press 1 tsp fruit mince into the centre of each, folding the dough over to enclose the filling. Place on a greased baking tray, cover with a tea towel and set aside in a warm spot for a further 1 hour or until slightly risen.
• 3.
  Heat oil in a deep-fryer or large pan to 160C (a cube of bread will turn golden in 2 1/2 minutes; it’s important not to have the oil too hot so the doughnuts can cook through). Deep-fry doughnuts, in batches, turning with tongs, for 3-4 minutes until golden. Drain on paper towel, dust with icing sugar and serve immediately.