Combine the cream, milk, sugar and butter in a heat-proof bowl or measuring cup and heat in the microwave in 20 second intervals until it reaches 130 degrees Fahrenheit.

Mix the flour, yeast, and salt together in the bowl of a stand mixer. Add the liquid to the dry and mix with a dough hook until combined. Add the eggs and mix until combined.

Knead on low for 5 minutes before removing from the bowl and transferring to a lightly floured surface. Knead by hand for 5-8 minutes, until the dough is smooth and springs back when you poke it with your finger.

Form the dough in a ball and transfer to a large greased bowl. Cover and let rest for 20 minutes

After the dough has rested, punch down and roll out until it is ½ inch thick. Use a 3-inch circle cookie cutter to cut out donuts. Lay them on a parchment lined baking sheet and cover with a clean kitchen towel. Let rise for about an hour, until they are nearly doubled in size.

When the donuts are close to being ready, begin heating the oil in a large, heavy-bottomed pot. Use a candy thermometer to keep track of the temperature until it reaches 360 degrees fahrenheit. While frying, keep the oil between 350-375 degrees Fahrenheit, though I found the sweet spot to be 360.

Fry the donuts for 2-3 minutes on each side, until golden brown. Remove with a spider or slotted spoon to a cooling rack with paper towels underneath. Let them cool for just a minute or so before rolling the donuts in granulated sugar until they are fully coated. Let cool completely.

Once cooled, fill the donuts with the strawberry jelly and enjoy!