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1
Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine.
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2
Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute.
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3
Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.
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4
Coat a large bowl with oil.
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5
Form the dough into a ball, place in the bowl, and turn to coat in the oil.
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6
Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
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7
Lightly flour a baking sheet; set aside.
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8
Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick.
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9
Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart.
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10
Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet.
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11
Cover loosely with plastic wrap or a damp towel.
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12
Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
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13
Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350 degrees F on a candy/fat thermometer.
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14
Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.
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15
Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.
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16
Using a flat spatula (dont use your handsthis will deflate the donuts), carefully transfer the dough rounds, one at a time, into the oil.
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17
You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350 degrees F. Fry until the bottoms are golden brown, about 1 1/2 minutes.
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18
Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more.
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19
(If air bubbles appear in the donuts, pierce with the tip of a paring knife.)
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20
Remove with a slotted spoon to the wire rack.
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21
Repeat with the remaining dough rounds.
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22
When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center.
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23
Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside.
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24
Dust with powdered sugar before serving.
