In the bowl of a stand mixer, combine the yeast and warm milk. Let rest to proof about 10 minutes.

Add in the egg yolks while the machine is running and eggs are combined. Add in butter.

In a separate bowl combine the all-purpose flour, granulated sugar, and salt. Add gradually to the wet mixture. Switch to the dough hook and knead the dough on low speed until elastic, about 6-7 minutes. This can also be kneaded by hand on a floured surface.

Transfer the dough to a clean oiled bowl and cover with plastic wrap or a kitchen towel. Let rest in until almost doubled in size, about 1 to 1 1/2 hours.

Once the dough is ready, prepare two baking sheets lined with parchment paper. Roll the dough 3/4 inch thickness on a floured work surface. Using a round cookie cutter or water glass cut out the donuts. Reroll scraps or (you can even make little doughnut holes with the scraps).

Place the donuts on the baking sheets and let rise in a warm place for fifteen minutes.

Meanwhile, heat canola oil in a dutch oven about 3-4 inches to 360F. Place paper towels under a cooling rack on a baking sheet near the deep-frying station. Once the oil is hot, add doughnuts, making sure not to overcrowd. You can do this in batches as well.

When golden brown flip donuts and cook, about 4 minutes total on both sides. Remove the donuts from the hot oil with a slotted spoon and place them on the cooling rack to drain. Repeat with remaining donuts. Let cool for 30 minutes.

Fill the doughnuts by filling a piping bag with your favorite jam. Dust with powdered sugar and enjoy with a napkin or two.