1. In a large bowl, put both flours, the 25g butter, 25g sugar, yeast and a pinch of salt. Rub the butter into the flour with your fingers until it’s like breadcrumbs.

2. In a small saucepan, heat the milk until lukewarm, then pour it into the mixing bowl. Stir with a wooden spoon until it comes together as a dough. Knead for 10 minutes on a floured surface or use a mixer.

3. Put the dough into the bowl and leave In a warm place for 60 - 90 minutes until doubled in size.

4. Divide the dough into 12 and roll. Put the balls onto a lined tray and leave in a warm place for around 60 minutes, until doubled in size again.

5. Pre-heat the oven to 200c/180c/gas 6. Bake the doughnuts for around 12 minutes (depending on the heat of your oven). They should be risen and golden.

6. Melt the butter in a small pan and put the 150g sugar in a bowl. Once the doughnuts have cooled a little, dip each one in the butter and then roll in the sugar.

7. Make a hole in each doughnut using a skewer/end of a spoon or similar. Make it big enough to get the jam inside but not so big that it all oozes out.

8. Fill a piping bag or a sandwich bag with the corner cut off with jam, then fill each of the doughnuts. It’s a messy job but it’s worth persevering so they’re jammy enough.

9. Eat as soon as you can - and try not to lick your lips!