225 grams flour
Pinch salt
25 grams compressed yeast
35 grams butter or margarine
100 mililitres milk
1 egg white
1 egg
jam
cinnamon sugar or icing sugar
oil for deep frying

1. Cream half the sugar and the yeast together in a bowl and stand for five minutes in a warm place.

2. Sift flour and salt into a bowl with the remaining sugar.

3. Melt the butter, warm the milk and the egg.

4. Make a well in the centre of the flour and add the yeast, eggs, milk and butter.

5. Work the mixture until all are combined evenly.

6. Pat into a round, cover with a damp cloth and leave to rise in a warm place.

7. Turn onto a floured board and puff off pieces weighing 50 grams each and roll lightly into balls.

8. Leave balls for 10-15 minutes, then flatten lightly with your hand.

9. Brush half of the rounds with lightly beaten egg white and place a spoonful of jam in the middle.

10. Join jam rounds with remaining rounds and press edges together firmly. Place on a tray, cover with a teatowel and leave in a warm place to rise again.

11. Deep fry a few at a time in a hot oil until golden brown. Remove with a spoon, drain on paper and dust with cinnamon sugar or icing sugar.