Step 1

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. (If the mixture doesn't foam, you will need to start over with fresh yeast.)

Step 2

Add the flour, eggs and salt to the bowl and mix with the dough hook for one minute on low speed, until the ingredients are incorporated.

Step 3

Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.

Step 4

Scrape down the sides and bottom of the bowl. With the mixer on medium speed, begin adding the butter one tablespoon at a time. After the butter has been added, the dough will look very sticky and wet.

Step 5

Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch. If it is still sticky, continue mixing until it reaches the point where it feels soft and dry to the touch. (If you are using a hand mixer, you might need to finish the dough off by kneading by hand on a lightly floured surface.)

Step 6

Lightly grease a large bowl and transfer the dough to the bowl. Cover the bowl with lightly greased plastic wrap and let rest in a warm place until doubled in size, about 60 to 90 minutes.

Step 7

Line two large baking sheets with parchment paper and lightly grease the parchment. Set aside. Lightly flour a work surface.

Step 8

Punch the dough down several times to release the air bubbles and then transfer to the floured surface.

Step 9

Shape the dough into a ball then use a sharp knife or kitchen scissors to cut the ball into quarters. Cut each quarter into quarters again. You will be left with 16 pieces of dough.

Step 10

Use your hands to roll and shape each piece of dough into a tight ball.

Step 11

Transfer the donuts to the prepared baking sheets leaving space in between to allow the donuts to rise. Loosely cover the baking sheet with greased plastic wrap and let rest until they have puffed up and are nearly double in size, about 30 minutes.

Step 12

Pour the two cups of granulated sugar into a large bowl. Set aside.

Step 13

Pour the oil into a large, heavy duty dutch oven or deep pot. Heat the oil to 330°F to 350°F. Use a thermometer to check the temperature. (If you do not have a thermometer, add a small piece of the dough to the pot and if it floats and sizzles, the oil is ready.)

Step 14

Carefully pick up the donuts, being extra careful not to deflate them, and place them gently into the hot oil. I prefer to use my hands but you can use a stiff metal spatula if you prefer. Fry the donuts, 3 to 4 at a time, depending on the size of your pot. Fry for 2 minutes on each side or until they are golden brown. Use a spider to lift the donuts out of the hot oil and place on a metal cooling rack.

Step 15

Immediately toss in sugar then set on a wire rack.

Step 16

Continue working until all the donuts have been fried and tossed in sugar. Make sure to monitor the temperature of the oil as you go.

Step 17

Transfer the jam to a piping bag and snip the end off with a pair of scissors.

Step 18

To fill the donuts: use a pair of scissors or sharp knife to make a hole in the side of each donut. Pipe the filling into each donut. You will know when they are full because they will feel plump and heavy in your hand.

Step 19

Enjoy the donuts while they’re still warm and fresh!