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Jam Doughnuts

2 pkgs active dry yeast or 1.2 oz. cake yeast(check guide)
1 1/4 c. buttermilk
1/3 c. powdered milk
4 1/2 c. plus 2 T. all purpose four, plus more for dusting.
2 quarts canola oil plus more for bowls
1/3 c. sugar plus mors for coating
2 t. coarse salt
10 T. unsalted butter at room temperature
1 T. ground nutmeg
1 1/2 t. ground cinnamon
8 extra large eggs or 15 extra large egg yolks
1/2 c of best quality jam available.

Place yeast and 1 c. buttermilk, powdered milk, and 2 c of flour into the bowl of your electric mixer and let stand 3 to 4 minutes. Using paddle or dough hook mix for 30 seconds on low to blend, then mix for 2 to 3 minutes on medium, the dough will be very sticky at this point.

Place an even layer of flour onto a clean work surface. Turn the dough out onto the surface. Now clean out your mixer bowl. Grease it with oil and turn the dough back out into the bowl. Cover and place in a warm place. Allow it to rise until doubled in size. About 1 1/2 hours.

Now add the extra 2 1/4 c plus 2 T flour, 1/4 c. buttermilk, sugar, salt, butter, nutmeg, cinnamon, and 4eggs or 8 egg yolks to the yeast mixture. Mix on low speed until well blended, about 2 minutes. Now kick it up a notch to medium and beat until fully incorporated for 3 more minutes. Add 2 eggs or 3 egg yolks at this point and turn back gown to low speed for 30 seconds. Now increase speed to high and beat for 1 minute; dough will be very sticky.

Lightly grease a large bowl. Sift a heavy layer of flour onto a clean surface. Turn out dough. sift another heavy layer of flour over the dough. Gather dough into a smooth ball. Place into oiled bowl, cover, and let rise again until doubled in bulk about 30 minutes.

Heat oil in a large low sidded pan to 375 degrees. Lightly flour 2 baking pans and set aside.

In a small bowl, wish remaining 1 egg or 2 egg yolks, cover and set aside. Place jam into a bowl and wisk to make it smooth and easy to work with.

Turn out the dough onto a heavily floured surface, Divide it into 2 equal pieces. Roll one piece of gough into a 12x 14 inch rectangle. Work fast! cut out with a 2 1/4 inch doughnut cutter one with no center hole. cut 15 circles from this. score the circles and brush with the beaten egg you set aside. Place 1 teaspoon of jam in the center of each circle.

Now roll out the second piece of dough to sam dimensions cut into same size circles and line the edges up with the ones with the jam on them. press edges firmly. Allow doughnuts to rest and rise for an additional 15 minutes.

Now deep fry for about 2-3 minutes per side. Turn with a slotted spoon so as not to open them while cooking. Transfer to the lined baking pans to cool. Sprinkle or roll in sugar when done. Enjoy!!!