Make approximately 10-12

2 tsp Dry Active Yeast

175 ml Warm Water

50 grams White Sugar

60 ml Canola Oil

2 Large Eggs

Approximately 375-400 Grams All Purpose Flour

1/2 tsp Freshly Grated Nutmeg

1 tsp Salt

Canola Oil for Frying

Jam/Jelly for Filling

Powdered Sugar for Dusting

In the bowl of an electric mixture place the yeast, sugar and warm water. Allow to proof for 8-10 minutes.

Once foamy, add in the oil and eggs. Use a fork to break down the eggs a little. Add in the flour, salt and nutmeg. Use the dough hook attachment to mix. Knead on the hook until a soft pliable dough forms. If the dough it too sticky add a bit more flour.

Remove from the bowl and knead by hand a few times. Set aside under a towel to rest and rise in a warm spot for 1 hour or until doubled in size.

Use a scale to weigh out 10-12 equal pieces of dough. Gently shape them into balls and set aside again to rest in a warm spot for about 30-40 minutes.

Heat your oil to 325F or heat the oil over medium heat and test using a wooden spoon - hold the end of the spoon in the oil, if little bubbles form your oil should be ready.

Gently drop the donuts into the oil (work in batches). Cook on each side until golden brown (about 3-4 minutes in total).

Transfer to a paper lined tray to drain and cool.

Fill a piping bag with jam. Pipe a hole in the top of each donut and fill with roughly a tablespoon of jam.

Dust with powdered sugar before serving.