To make the jelly put the fruit in a saucepan and simmer over a medium heat for 10 minutes, until the fruit has broken down. Take off the heat and strain through a sieve, keep the strained liquid and discard the fruit pulp.

Put the liquid back into a saucepan, add the sugar and bring to the boil, stirring regularly so the liquid doesn't stick. Once thickened place in an airtight container and leave to cool completely.

To make the doughnuts pour the milk into a saucepan and warm gently. Add the butter, stirring until melted, then take off the heat and allow to cool to lukewarm.

Mix the flour, yeast, salt and sugar in the bowl of a stand mixer. Add the egg to the milk mixture and mix thoroughly.

With a dough hook fitted, turn on the mixer and slowly add the milk until a dough forms. Knead the dough in the mixer for 5-7 minutes.

The dough will be sticky, place it in an oiled bowl cover with a cloth or cling-film and leave to rise somewhere warm for an hour until doubled in size.

Take the dough out of the bowl and knock back a little. Divide the dough into 14 balls and shape them into rounds with the seam on the bottom, flatten the top slightly. Place the doughnuts on two baking trays that are lined with baking parchment, cover with cling-film and allow to rise somewhere warm for 30 minutes.

Preheat the oven to 180C/375F/gas mark 4, then bake the doughnuts for around 15 minutes until golden.

When cooked place them on a wire rack to cool a little and place the sugar and the melted butter into two separate bowls.

Brush or dip the doughnuts in the melted butter and then roll them in the sugar and place back on the rack to cool.

To fill the cooled doughnuts, make an incision in the side of each one. Place the jelly in a piping bag fitted with a round nozzle. Insert the nozzle into the hole and fill the doughnuts with jelly. Stop when the doughnut starts to swell and the jelly leaks out.