Strawberry jam-filled donuts

• 2 tbsp (30 ml) active dry yeast
• 1 cup (250 ml) whole milk (3.25%), warm
• 1 tbsp (15 ml) sugar
• 3 egg yolks
• ¼ cup (60 ml) soft butter, cut into cubes
• 3 ¼ cups (810 ml) all-purpose flour
• ½ tsp (2.5 ml) salt
• 2 pinches ground nutmeg
• 2 pinches ground cinnamon
• Vegetable oil, for frying
• Powdered sugar, for coating

• 12 cups (3 litres) fresh strawberries, hulled and cut into large pieces
• 8 cups (2 litres) brown sugar
• Juice of 1 ½ lemons
• Zest of 1 orange

Donut dough

• In a very large bowl, combine the yeast, warm milk and sugar. Stir well to dissolve. Let stand for 6 to 7 minutes until foamy and active at the surface.
• Add the egg yolks and soft butter. Beat for 30 seconds with a hand mixer.
• In a separate large bowl, combine the flour, salt, nutmeg and cinnamon.
• Add the dry ingredients to the liquid mixture in three additions, stirring each time just enough to moisten. Add a few drops of water if needed to make a slightly sticky dough.
• Turn the dough onto a work surface and knead for 5 minutes. Shape into a ball, place in a large bowl and cover with a clean damp cloth. Let rise for 2 hours.
• Roll the dough into a circle about 0.5 cm (¼ in) thick. Using a glass or cookie cutter, cut out circles 5 cm (2 in) in diameter. Gather the scraps, re-roll and repeat. Cover with plastic wrap and let puff for 45 minutes.

Strawberry jam

• In a large non-stick saucepan over medium-high heat, combine all jam ingredients and stir.
• Bring to a boil, then reduce to medium heat. Simmer for 20 to 25 minutes, stirring regularly, until the jam is thick and the strawberries are very soft. Remove from heat and let cool completely.

Filled donuts

• In a large high-sided pan, pour about 5 cm (2 in) of vegetable oil. Heat to 180°C (350°F).
• Drop the dough balls into the hot oil in small batches. Fry about 1 minute per side until deep golden. Transfer to a wire rack, let drain and cool for 5 minutes.
• Using a knife, make an incision about 2.5 cm (1 in) on the side of each donut. Fill with about 1 tbsp (15 ml) of jam. Roll generously in powdered sugar and eat immediately.