French Doughnuts

Take 2 lb. or 3 lb. of bread dough after being left over night to rise, knead into small balls, cut a hole in middle with a piece of round tin (a good silver thimble will do), fill the hole with jam, then put the piece of dough back in the hole; roll in flour, stand them in a warm place to rise again for a quarter of an hour, then drop them in to a baking dish of boiling dripping or butter and fry until they are quite brown. Then take them and roll in desiccated cocoanut and sugar while still warm, put them on a dish until cold before eating.