In a small bowl, add water and sprinkle yeast. Keep aside for about 10 minutes until it becomes foamy.
In another mixing bowl, add the yeast mixture, milk, sugar, eggs, vanilla extract, butter and mix everything together.
Add flour gradually while mixing until the dough no longer sticks to the bowl.
Dump the dough onto your floured countertop and start kneading until it's smooth and elastic (5-7 minutes).
Place this dough in a greased bowl. Cover with saran wrap and keep it in a warm area until it doubles in size (1.5-2 hours).
Now, flour your countertop again and roll out the dough at a thickness of 1/2 inches. Use a round cutter to cut out circular pieces.Cover these circles with saran wrap and allow them to rise again for about 30 minutes.
Heat oil in a large saucepan and gently, add 3-4 the circle pieces into the oil and fry them on both sides until they are golden (about 30-40 seconds on each side).
Use a slotted spoon to remove the doughnuts from the oil and place them on a tray lined with paper towels.
Then quickly roll the doughnuts in sugar while they are still warm.
Now, attach the round tip to a piping bag and fill it with strawberry jam.
On the side of the doughnut, make 2 holes with a wooden skewer about 1 inch apart. Push your piping bag into the holes and fill the inside of the doughnut with jam. Do this for all the doughnuts.
This is optional: When the doughnuts have cooled down, spread fudgy coconut cream chocolate frosting on top of them and place a few sliced strawberries on top. Enjoy!
Read all my tips above.
These taste the best when they are served fresh but leftovers can be stored in a sealed container in the fridge for up to 2 days and after that, they start tasting stale.