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["Mix yeast, 1 Tbsp. sugar, and 1/2 cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8-10 minutes.", "Add egg yolks, salt, and remaining 1/4 cup sugar and beat on medium-low speed to combine, about 1 minute. Increase speed to medium and gradually add 2 1/3 cups flour; mix until combined and thick, about 3 minutes. Remove paddle, scrape down mixture back into bottom of bowl, and swap in dough hook.", "With mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until dough is smooth, shiny, and elastic, about 5 minutes.", "Turn dough out onto a lightly floured surface and knead, adding more flour by the tablespoonful, until no longer sticky, about 3 minutes. Place dough in a lightly oiled large bowl and turn to coat. Cover loosely with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 hour.", "Punch down dough and roll or pat out on a lightly floured surface to 1/2"" thick. Punch out rounds of dough with cutter and place on a parchment-lined baking sheet, spacing 1"" apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30-40 minutes.", "Fit a large heavy saucepan with thermometer; pour in oil to come 3"" up sides and heat over medium-high until thermometer registers 350u00b0F. Working in batches and adjusting heat to maintain oil temperature, fry doughnuts, turning once, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet; let cool slightly.", "Place sugar in a medium bowl, and working in batches, toss doughnuts to coat. Transfer back to baking sheet.", "Stir jam to loosen and spoon into pastry bag fitted with tip (or use a squeeze bottle). Working one at a time, poke a small hole into side of doughnuts (a chopstick works great) and gently pipe in a generous amount of jam."]
