Warm milk to 110°F, stir in 1 tbsp of the sugar and the yeast, let sit 5 to 8 minutes until foamy on top.

In a large bowl whisk the flour, remaining sugar and salt, then add the eggs, butter and yeast mixture and mix to a shaggy dough.

Knead 8 minutes by hand, or 5 minutes in a stand mixer with the dough hook, until the dough is smooth and pulls cleanly from the sides of the bowl.

Cover the bowl and let rise in a warm spot 1 hour, until doubled: press a finger into it, the dent stays.

Punch down the dough, roll it to 0.5 inch thick on a floured counter, cut 16 rounds with a 2.5 inch cutter.

Cover the rounds loosely, let rise 30 minutes until visibly puffy.

Heat oil in a deep pot to 350°F, fry doughnuts in batches of 4, about 90 seconds per side, until deep golden.

Drain on a paper towel-lined plate 2 minutes.

Fit a piping bag with a narrow tip, fill with jam, push the tip into the side of each warm doughnut and pipe in about 1 tsp jam.

Dust with powdered sugar just before serving.