1 Lb strong (bread flour) flour
2 oz marg or butter
1 tsp salt
Mix these to breadcrumb stage.

Add
2oz sugar
1 1/2 tsp instant yeast
5 fl oz milk
3 fl oz water (luke warm for both)
1 beaten egg

Jam for filling - warmed and seived if necessary
1-2 oz melted butter or marg for coating
caster sugar for coating

Mix to a dough and either beat with a fork or sturdy spoon, or in a
kitchenaid or similar, until well mixed and you have a rather gloopy dough.
Do not add extra flour as this could cause dough to become tough.

Leave to rise in bowl  until doubled in bulk. Knock the air out of it. Roll
out on floured surface to about 1/2 inch thick. Cut out 3 inch rounds.
(should make about 16 or so).
Put on grease proof paper on baking sheet, (or if you have it, the  magic
carpet stuff. )

Leave to rise again until doubled in bulk, make sure you pre -heat the oven
just before they are ready.
I bake them at 180c fan oven, for 10 - 12 min, only until golden. Do not
over bake.

Here comes the fun bit-

While still hot, brush with melted butter and dip into caster sugar. Leave
on racks to cool.
When cool enough to handle, use a tooth pick to make hole into which jam can
go. (Wiggle it around a bit). Use an icing bag or syringe (or tukey baster?)
to fill with jam of your choice.

Eat on day of making  (not a problem!) or freeze before dipping and filling,
which you can do when thawed.

Please don't blame me if you get addicted, or the kids have you making these
24/7 !

sandra