Now, the fun really begins. Cooking becomes an adventure, especially with donuts. Let’s break down the process:

In a bowl, combine the warmed milk and yeast. Let it sit for about five minutes until it becomes foamy. This is your yeast coming to life. Trust me, it’s magic.

In another bowl, whisk together the eggs, canola oil, applesauce, and vanilla extract. Mix these until they’re smooth.

Pour your yeast mixture into the wet ingredients. Stir it together gently. It’s like introducing two old friends.

In a large mixing bowl, blend the flour, sugar, sea salt, cinnamon, and nutmeg. Combine everything well. Pour the wet mixture into the dry mixture and mix until a dough forms.

Flour your countertop. Place the dough on it and knead for about 5–7 minutes. You want it to become smooth and elastic. Imagine you’re giving the dough a workout!

Put the kneaded dough in a greased bowl. Cover it with a cloth and let it rise in a warm place for about an hour. Watch it grow, much like your hopes on a rainy day!

Once the dough has risen, punch it down gently. Roll it out to about 1/2 inch thick. Use a donut cutter—or two different sized round cookie cutters—to cut out your donuts. Don’t forget the holes!

In a large pot, heat the vegetable oil to 350°F. You can use a thermometer to be precise or drop a small piece of dough in to see if it sizzles.

Fry each donut for about 2-3 minutes on each side until golden brown. Take them out with a slotted spoon and let them drain on paper towels.

Once they cool, use a piping bag to fill your donuts with jelly. Remember—don’t skimp! You want that jelly to ooze out.

The final touch! Roll the filled donuts in powdered sugar. It’s like giving them a snow day.