Add all the ingredients except the jam in the bread machine and allow it to work its way through the first proofing. Roll the dough into 25 g balls. Cover the dough with a damp towel while rolling them.
Roll out a piece of the dough into a 10 cm diameter circle and wrap about 1 teaspoon of jam in it. Make sure to seal it tightly not to let the filling come out.
Cover the jam wrapped dough with a damp cloth and let it rise for about 30 minutes. Heat the oil and deep-fry until golden brown.
Place the donuts on the rack to drain the excess oil, and coat them with granulated sugar. They are especially delicious while hot.
If any dough is left, roll out about 50 g of dough at a time into butter roll shapes, and let rise for 40-50 minutes in a warm place.
Apply some egg wash and bake in the oven at 180℃ for 10-15 minutes.
Story Behind this Recipe
I made a copycat recipe of the deep-fried donuts that I had in Warsaw, Poland. The donut dough recipe came with a Sanyo bread machine with a mochi pounding function. I changed the ratio of ingredients a little.
To cook through the inside, deep-fry the dough slowly in low temperature oil. Make sure to seal the dough tightly when wrapping the jam in, or the seal may open while frying.