Pour the warm water, yeast and 1 tsp. sugar into a small bowl. Set aside for 5-10 minutes until frothy.
In a separate bowl, combine the flour, sugar, butter and eggs. Add the yeast mixture and knead until the dough is smooth and stretchy. Cover the bowl with a damp towel (or saran wrap) and place it in a warm place to rise for 1 hour.
Roll the dough out to approximately ½-inch thickness. Use a cookie cutter, or the mouth of a glass, to cut circles from the dough. Transfer the dough circles to a parchment-paper lined cookie sheet and set them aside to rise for 20 minutes.
Fill a deep frying pan or wide-bottomed pot with 3 inches of canola oil. Heat the oil to 350°F / 180°C. Gently drop the doughnuts into the oil and fry for 1-2 minutes on each side until golden. Remove and set aside to cool for a few minutes. Repeat until all doughnuts have been fried.
Poke a hole in the side of each doughnut and insert filling (recipe below). Dust with confectioners sugar.
Yields: 20 doughnuts
Strawberry Filling Ingredients:
¾ cup water
5 tbsp. corn starch
1 cup sugar
3 cups strawberries
Heat the water and slowly add the cornstarch. Once the cornstarch has completely dissolved, add the sugar and strawberries.
Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
Let mixture cool, then place it in a piping bag, or a zip-top bag. Cut off the corner and squeeze filling into the doughnut.