These are our jam
2⅓ cups all-purpose flour, plus more1 cup sugarA 2-inch-diameter biscuit or cookie cutter, deep-fry thermometer, pastry bag, and ¼-inch-diameter pastry tipMix yeast, 1 Tbsp. sugar, and ½ cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8–10 minutes.
With mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until dough is smooth, shiny, and elastic, about 5 minutes. Punch down dough and roll or pat out on a lightly floured surface to ½" thick. Punch out rounds of dough with cutter and place on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30–40 minutes.Fit a large heavy saucepan with thermometer; pour in oil to come 3" up sides and heat over medium-high until thermometer registers 350°.
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