1. In the stand mixer fitted with the dough hook attachment, mix all ingredients, except butter, until a dough ball forms. Add butter. Knead for 5 minutes. Place in a clean bowl and cover bowl with plastic wrap and allow to rise for 2 hours, until it doubles in size.
2. While the dough is proofing, cut 5x5 inch squares of parchment paper.
3. Punch dough down on lightly floured surface, then roll to ½ inch thickness. Using a round shaped cutter, roughly 3 ½ inches in diameter, cut out roughly 5 doughnuts. Place on parchment paper squares. Cover with kitchen towel and allow to rise 30 minutes.
4. Make Strawberry Jam. Add all ingredients to medium sized skillet and cook over medium heat for 8 minutes, stirring frequently. Transfer to blender and blend until smooth. Allow to cool in refrigerator.
5. Make Chocolate Ganache. Add all ingredients to bowl and microwave in 30 second increments, stirring in between, until mixture is smooth. Allow to cool in refrigerator.
6. Add oil to large skillet with high sides or frying pan, over medium high heat. Once oil reaches 350F, place doughnuts carefully in oil with parchment paper squares (holding two diagonal sides while placing in the oil). Remove parchment paper with tongs. Fry until golden, then turn and fry other side until golden.
7. Place doughnuts on paper towels and allow to cool slightly, then roll in granulated sugar. Using the handle of a spoon, make a hole in the side of doughnut, then move the handle left and right to make space for the filling.
8. Place both strawberry jam and chocolate ganache in zip-top bags. Snip one corner. Squeeze one filling on one side of the doughnut, then the other filling on the other side of the doughnut. Enjoy!
