Square jelly donuts with homemade raspberry jam

Scald the whole milk to about 180F and cool it to about 90F.

Combine the milk, instant yeast, eggs, sugar, melted butter, flour and salt in the stand mixer bowl.

Mix nine minutes with the dough hook, the first three on low until it consolidates into a dough, then at least six more on high; the added fat and sugar make gluten harder to develop so this dough needs more mixing.

It is mixed when it clears the bowl as a clean ball and a firm tug does not tear or shear it.

Turn into a bowl and round the dough, stretching and tucking to build tension and structure into the gluten network.

Lid it and ferment at room temperature 60 minutes, until risen by about 30 to 40 percent.

For the jam, combine the raspberries, sugar, lemon juice and white distilled vinegar in a heavy bottom pot.

Over medium high heat dissolve the sugar fully, bring to a spirited simmer and cook about 10 minutes, stirring often, until the fruit has lost its liquid and smushes easily on the side of the pot.

Scoop about half the cooked fruit into a fine mesh strainer and push it through, leaving the seeds behind, scraping the pulp off the outside of the strainer.

Return the pot to the stove, and once bubbling whisk in the fruit pectin until fully dissolved.

Cook down to 220F, about two minutes; pectin needs temperature, acidity and sugar concentration together to thicken, and under this temperature the jam stays runny.

Spread the jam between two bowls to cool faster and chill in the fridge about 90 minutes to set to a grippy texture.

Flour the board and both sides of the dough and degas with a flat hand or rolling pin, keeping the small bubbles and pushing out the big ones that would otherwise become bubblegum sized in the fryer.

Roll to a rough square about 11 inches across, tugging the corners and rolling diagonally, then trim with a dough scraper to an even 9 inch square and cut into nine 3 by 3 inch pieces.

Move to a parchment-lined sheet tray and proof 60 to 70 minutes until about doubled and an indent pops back gently.

Heat the canola oil in a pot to 340F and fry three at a time so they have room to grow.

Fry 90 seconds on the first side to golden but not dark, flip and fry 90 seconds more, then drain on a wire rack.

While still warm, press both sides into granulated sugar on a plate for an even but not excessive coating; the residual heat melts the sugar just enough to make it stick.

Make an indent in the side with the back end of a wooden spoon, pushing to the far side and wiggling to open a cavity.

Pipe in about three tablespoons of jam per donut; more than that leaves too little fried dough to cut the jam's acidity.