Into the bowl of a stand mixer, add in wet ingredients. Then add all remaining ingredients.
Mix with the paddle attachment. Begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point. Gather dough together in the mixing bowl and cover with plastic wrap. Set aside on the counter for 20 to 30 minutes to allow dough to hydrate.
Prepare a lightly floured parchment or Silpat lined baking sheet. Flour your hands to avoid sticking. Dump the dough onto the floured surface and lightly dust the top with flour. Knead a few times. Roll out dough to approximately 1/2 inch in thickness.
Using a 2 3⁄4′′ biscuit cutter, cut as many rounds as possible. Place rounds on the baking sheet. Cover and let rise in warm location for 35 to 40 minutes or until approximately doubled in size.
DEEP FRYING INSTRUCTIONS
Heat approximately 3 inches of oil in a 4 quart heavy bottom pot or Dutch Oven. Make sure you heat your oil to between 350 and 375 degrees Fahrenheit, using a deep fat or candy thermometer. Using a slotted spoon, carefully slip 2 rounds into the hot oil. Fry until golden, about 2 1⁄2 to 3 minutes. Carefully turn doughnuts over. Fry until golden on other side, another 2 1⁄2 to 3 minutes. Transfer to a paper-towel-lined baking sheet. Let cool for only 5 minutes before filling.
Fill a pastry bag, fitted with a large pastry tip with jam. Insert the tip into the side of each doughnut and squeeze 1 1⁄2 tablespoons of jam into each doughnut, enough to make them plump and well filled.
Roll each individually to cover in powdered sugar.