To make the dough, in a large mixing bowl, whisk together flour, sugar and yeast.

In a 2-cup measuring cup, mix together buttermilk, eggs and yolks.

Add wet ingredients into the dry.

Using a dough hook attachment, mix the dough on low speed until combined, about 3 minutes.

Add salt and mix for another minute.

Stir in butter and continue to mix until the dough is smooth and shiny and forms into a ball, about 10-15 minutes.

Cover the bowl with dough with a kitchen towel and rest in a warm place for about 1 hour.

To shape the donuts, turn the dough onto a lightly floured countertop and divide into 2 equal parts.

Form each dough into a smooth ball and roll into ¼-inch thick rectangle.

Using a 3-inch pastry cutter, cut our 3-inch circles. Arrange the cut circles on a lightly floured baking sheet, lined with parchment paper. Gather the dough scraps into a smooth ball and roll it again to cut out more donuts. Continue until you’re left with small amount of dough, roll it into small donut holes.

Cover the shaped donuts with kitchen towel (or plastic wrap) and let the donuts rise for 1 hour.

To fry the donuts, in a large Dutch oven, heat 1-inch deep vegetable oil until 350°F (180°C). (TIP: If you don’t have a thermometer, here’s an easy way to test the oil. Insert back of a wooden spoon into the hot oil, if the oil shimmers and bubbles around the edges of the wooden stick (see image in the post above), then oil is hot enough for frying.)

Carefully drop 2-3 donuts into the hot oil and fry for 3-4 minutes, turning once half way through. Donuts puff up quickly and some may be stubborn and keep turning onto the same side, so you may need to hold it down with a spider strainer to cook evenly on each side. That’s why it’s important to cook no more than 3 donuts at a time.

Remove the cooked donuts onto a baking sheet, lined with paper towel.

Once cooled completely, you may fill the donuts with your favorite jelly and dust with powdered sugar.

To fill the donuts, place the jelly in a pastry bag fitted with a small round tip. Insert the tip into the side of a donut and squeeze about teaspoon or so jelly into the middle.