6cupsvegetable oil for frying + 1 teaspoon for bowl
Strawberry Jam Filling:
1lbstrawberriestops removed and quartered
2tbspcornstarch or arrowroot powder
Place all of the ingredients and half of the water into a large bowl or bowl of a stand mixer. Knead until well combined, add remaining water after about 1 minute. Then knead for about 10 minutes on low speed with dough hook until dough is smooth and elastic. Dough will be wet and tacky.
Move dough into bowl greased with vegetable oil. Cover and let rise 1 hour.
Meanwhile, make strawberry filling. Place chopped strawberries and ½ cup sugar into a small pot. Bring to a boil then reduce to a rolling simmer and cook about 7-8 minutes.
Whisk cornstarch or arrowroot powder together. Remove strawberry pot from heat and stir in powder mixture. Set aside and let cool.
Knock dough back using a fist then move onto well floured surface.
Divide dough into ten equal parts. Then shape into round balls.
Place donut balls onto a floured tray, cover, and let rise 45 minutes.
About 15 minutes before dough is done rising, heat vegetable oil in deep pot to 350 degrees.
Fry donuts two at a time for four minutes on each side. Donuts will be a deep golden brown.
Use a spider strainer to remove donuts from fryer, immediately toss in sugar then set aside to cool on a wire rack.
Once donuts are cool enough to handle but still warm, insert a butter knife into the side of the donuts to create a hole.
Fill pipping bag with strawberry jam and pipe about 1 tablespoon into each donut.
Serve and eat while warm!
Donuts will keep, covered at room temperature, for one to two days but they are best enjoyed right after being made while still warm!