This classic jelly filled donut is a masterpiece.
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Place active yeast into the warm water, give a quick stir and set aside.
Place all the other ingredients into a large mixing bowl and use an electric mixer on low to medium speed to combine.
Once a dough has formed, you will need to knead it by hand for
5 minutes. If it is sticky just lightly sprinkle with a little flour.
When it is the right consistency, you should be able to pull at dough and it not tear right away.
Place the dough ball into a lightly greased bowl, cover with a clean dish cloth, and let sit for about 60 minutes.
Punch out the air.
Place the dough onto a lightly floured counter and roll out to about 1/4 inch thick.
Cut out circle shapes as close to each other as possible to get as
many cut as you can, then re-roll the excess dough and cut out more, repeating the process until all the dough is used.
Place the cut donuts onto a lightly floured surface to keep them from sticking to the counter.
Pour the oil into a heavy bottom deep saucepan.
The amount you use will depend on the size of the saucepan.
Heat oil and keep temperature between 350°F - 375°F.
Gently put 3-4 donuts into the hot oil, being careful not to splash the oil on to yourself.
Fry the donuts, for about 2 minutes on each side or until golden brown. It is fine to turn the donuts once or twice to let them cook evenly and not brown too quickly.
Use tongs to remove the cooked donuts to a plate lined with paper towels, to soak up excess oil.
Continue the process until all the donuts are cooked.
Put strawberry jam in a pipping bag, with a round tip.
Poke a small hole in the side of donut and pipe jam in the middle of donut.
Place a couple spoonfuls of confectioners’ sugar into a sieve, and dust over donut and on both sides.
Best eaten the same day.