1-First, warm the milk in a stand mixer bowl fitted with a dough hook, add the granulated sugar and dry active yeast, and let it sit for 5 minutes to bloom.

2-Then, add the 2 large eggs, 1 stick melted unsalted butter, and 1 teaspoon vanilla extract, before gradually mixing in the 4 cups all-purpose flour (500 grams) and ½ teaspoon salt for 5 minutes until the dough pulls slightly away from the bowl.

3-Let the dough rest for 10 minutes, then transfer it to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 8 hours or overnight.

4-Once rested, roll the dough on a floured surface to ½ inch thick and cut into 3-inch circles, placing them on a parchment-lined baking sheet.

5-Cover and let them rest for 20-25 minutes.

6-Heat the canola oil to 340°F and fry 2-3 donuts at a time for 2-3 minutes per side until golden brown, then remove and drain on a wire rack.

7-Poke a hole in the side of each donut and pipe in the 10 oz jam, finally dusting with the ½ cup powdered sugar before serving.

8-For even better results, remember tips like using a candy thermometer to keep oil at the right temperature.