Pour hot milk into the bowl of a standing mixer. Add in yeast and let stand until it blooms, about 7-10 minutes. Using the dough hook, add in the sugar, eggs, vanilla extract and salt. Mix until well combined. Slowly add in the flour, mixing well after each addition. Add in the butter and mix until the dough is totally smooth. Cover with plastic wrap and let dough rise for 60 minutes.
Line a baking sheet with parchment paper and non-stick spray. Scoop balls of dough, approximately 1½ inches in diameter. Dust your hands with non-stick spray . Heat approximately 3-4″ of oil in a pot to 350° F. Drop a 1″ scrap piece of dough into the oil. If it is golden in about 60 seconds, the oil is ready. Drop about 5-6 doughnuts into the oil at a time, being careful not to overcrowd the pot. Cook each for 60 to 90 seconds until they are golden brown.
Remove the doughnuts from the oil using tongs and drain excess oil on paper towels. With a rounded tip on a pastry bag, fill the bag with Bonne Maman Strawberry Preserves or Muscat Grape Jelly.
Insert the pastry tip into the side of a doughnut and gently squeeze to fill the center. Repeat with all of the doughnuts. Dust with powdered sugar and serve warm.
Yield: 3 dozen doughnuts