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Combine yeast, water, milk and sugar in a small bowl. Cover and stand in a warm place for about 10 minutes.
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Stir butter and eggs into yeast mixture.
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Sift flour into a large bowl, stir in yeast mixture and mix to a soft dough. Cover and stand in a warm place for about 50 minutes or until it has doubled in size.
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Turn dough onto a lightly floured surface and knead for about 5 minutes.
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Roll dough until about 1 cm thick and cut into 5 cm rounds.
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Brush half the rounds with egg white.
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Drop 1 teaspoon of jam in centre of each round and top with remaining rounds, pinching edges together.
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Loosely cover rounds with oiled plastic wrap and stand in a warm place for about 10-15 minutes until almost doubled in size.
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Deep-fry doughnuts in batches of hot oil until well browned.
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Drain on absorbent paper and toss immediately in extra sugar.
