• In a separate bowl, combine the water and yeast. Allow it to sit for five minutes or until frothy.
• Meanwhile, combine the flour, confectioners' sugar, salt, and nutmeg in a big container. Combine by whisking, then put aside.
• Pour in the egg yolks, oil, and vanilla together with the water and yeast mixture.
• Mix everything using a fork.
• Continue mixing until the dough comes together. It tends to be a little sticky.
• Cover it with plastic wrap and let the dough rest on the countertop for 1 to 2 hours or until it has doubled.

Frying:

• Prepare 2 baking sheets, one is with a paper towel for dripping the fried doughnuts, and one is with flour for dusting.
• On the floured surface, cut the dough into a ¼-in-thick rectangle. Add more flour if needed to prevent it from sticking.
• You can make cute 24pcs of 2-inch squares or round shapes, depending on your preference. Sprinkle each piece lightly with flour.
• Add enough oil to deep fry the doughnuts in your frying pot. It should be at least 350°F when measured using a thermometer.
• Place dough pieces into the hot oil and fry until golden brown.
• This process will take about 3 minutes; flip it halfway through frying.
• If necessary, adjust the heat, so the oil temperature stays between 325°F and 350°F. Transfer the donuts to the baking sheet covered with paper towels using a slotted spoon. Continue with the remaining doughnuts.
• When the doughnuts are cool enough, pipe some fruit jam in the center using a piping bag and piping tip. Squeeze at least 1-2 tsp of jelly inside.
• Dust the doughnuts with powdered sugar just before serving.