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1
Warm milk to about 108-112u00b0F. Sprinkle over yeast and 1 teaspoon sugar. Stir gently to combine on top layer of milk. Allow to activate for about 5 minutes. Yeast should get foamy.
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2
Using a standing mixer with a dough hook attachment, add 2 cups of flour, remaining 4 tablespoons plus 2 teaspoons of sugar, and salt. Stir to combine, then add eggs, yeast/milk mixture and vanilla. Knead over low speed for about 2-3 minutes or until ingredients come together.
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3
Incorporate butter slowly, 1 tablespoon at a time, into dough while mixing. Gradually add another 1 cup of flour and stir into dough. Add additional flour if needed, until dough is soft, smooth and shiny, and pulls away from dough hook. Knead on a floured surface for about 5 minutes.
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4
Transfer dough to a large buttered bowl. Cover with a clean kitchen towel and rise in a warm place for about 1 hour, or until doubled in volume. I like to preheat my oven slightly and shut it off when it reaches 90u00b0F. Then I place my dough inside of the warm, turned off oven to rise.
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5
For the srawberry jam, add strawberries, sugar and salt to a nonstick pan. Turn heat to medium, bring to a simmer and cook about 20 minutes or until jam has thickened and strawberries are very soft. To thicken jam further, add cornstarch dissolved in 4 tsp of water. Stir to combine and gently boil for 2 minutes. Transfer to a food processor and blend until smooth. Cool and stir in lemon juice, to taste.
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6
Transfer dough to a lightly floured surface. Roll to about 1/2 to 3/4 inch thickness. Cut into rounds using a 3 1/2 inch dough cutter, dipped in flour. A smaller cutter (2 1/2-3 inches) will also work. Reroll scraps once. I also keep odd pieces of dough to fry. Transfer to a parchment lined sheet tray and cover with a clean towel. Allow to rise in a warm area for about 40-50 minutes or until almost doubled in size.
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7
While doughnuts rise, filled a large, heavy bottomed pot with about 4 inches of oil. Heat to 350u00b0F. Fry doughnuts in batches for about 1-2 minutes or until browned. Flip and cook another 1-2 minutes. Transfer to a paper towel lined plate. Add sugar to a wide bowl for coating doughnuts. Toss doughnuts in sugar while still warm.
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8
Using a skewer or chopstick, puncture each doughnut through the center horizontally and gently swirl to widen the hole. Transfer cooled jam to a piping bag fitted with a 1/4 inch round tip, and squeeze to fill with jam until jam starts to seep from opening. Don't be too timid with this step, as the doughnuts can take on quite a bit of jam. Save any remaining jam for dunking. Eat immediately and store up to 2 days in an airtight container at room temperature. Enjoy!
