another 30–40 minutes until visibly puffed up.
Heat plenty of oil to 165–170°C. Fry a few doughnuts at a time for about 1–2 minutes per side, until golden brown.
Remove them with a slotted spoon and let them drain on a wire rack or paper towels.
Once they have cooled slightly, transfer the jam to a piping bag fitted with a small nozzle. Make a small slit in the side and generously fill each doughnut without breaking it.
Dust with powdered sugar and serve.
The secret: do not add
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