• Canola or peanut oil for brushing and deep-frying
• Yeast Donut Dough
• ⅔ cup (6 oz/185 g) best-quality strawberry jelly or seedless raspberry, apricot, or blueberry jam
• ½ cup (4 oz/125 g) superfine sugar

Line a baking sheet with waxed paper and brush the paper with oil. Line a second baking sheet with paper towels.

Turn the dough out onto a generously floured work surface. Using a floured rolling pin, roll out the dough into a circle about 10 inches (25 cm) in diameter and ½ inch (12 mm) thick. Using a 3-inch (7.5-cm) round pastry cutter, cut out as many rounds as possible. Use a wide spatula to transfer the donuts to the oiled paper. Gather up the scraps and repeat rolling and cutting out donuts. Cover the donuts with a clean kitchen towel and let rise for 30 minutes. The donuts should look soft and puffy, but will not double in size.

Pour oil to a depth of 2 inches (5 cm) into a deep-fryer or deep, heavy sauté pan and heat until the oil reads 360°F (182°C) on a deep-frying thermometer. Carefully lower 2–5 donuts into the hot oil and deep-fry until dark golden in color, about 1½ minutes. Turn over and cook until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet. Repeat to fry the remaining donuts, allowing the oil to return to 360°F between batches. (For more information on deep-frying.)

Spread the sugar on a large plate or in a wide, shallow bowl. When the donuts are cool enough to handle, roll them in the sugar to coat on all sides. Fit a pastry bag with a ¼-inch (6-mm) round tip and spoon the jelly into the bag. Using the tip of a small, sharp knife, cut a ½-inch (12-mm) slit in the side of each donut. Press the tip of the pastry bag gently into the slits and pipe about 2 teaspoons of the jelly into each donut. Arrange the donuts on a platter and serve right away.