Next, add in the sugar. Whisk until it dissolves into the water.

In a separate bowl, combine the all-purpose flour and the vital wheat gluten.

Pour the wet mixture into your stand mixer bowl. Use the dough hook attachment. Mix on a low speed, gradually adding the flour mixture, a quarter cup at a time. A few moments later, when the flour begins to combine, pour in the salt. You may not use all of the flour. Just add enough to form a soft dough that is a little sticky but not sticking to the bowl.

Continue to knead on a medium-low speed for a further 5 minutes. 

After 5 minutes is up, sprinkle some flour onto your donut dough. Place it into a large bowl and cover with a kitchen towel. Let the dough rest in a warm location for 1 hour. It will double in size.

Line a large baking tray or two regular baking trays with parchment paper. Dust it with flour. Set aside.

Carefully take your risen dough out from the bowl and place it onto a lightly floured surface. Roll the dough out to 1cm thickness.

Use a cookie cutter to cut out your donuts. I used a round, 8.5cm diameter cookie cutter. Re-roll the dough until you have used all of it.

Place your cut donuts onto your lined baking tray, 1cm apart. Cover again with a kitchen towel or plastic wrap. Place them in a warm location for a further 60 minutes. They will double in size again.

While the donuts are rising again, make your glaze by adding the water 1 teaspoon at a time until it reaches a consistency that you like. I like the glaze to be quite thin.

When your donut dough has risen, add the canola oil to your deep fryer, large saucepan or wok. Use a thermometer to keep track of the temperature. Aim for 180 Celsius (356 Fahrenheit) for best results. 

Prepare a wire rack, and ideally, a metal slotted spoon for flipping your donuts and metal tongs for removing them from the oil.

Use the slotted spoon to carefully lower the donuts (one at a time) into the hot oil. The donuts will take about 45 seconds for the first side to become golden brown. Flip them and cook for a further 45 seconds on the second side. Use the tongs to remove the donuts. Place them on the wire rack to drain.

Dip the drained donuts into the prepared glaze on both sides. Let them cool for 10 minutes.

Finally, add the raspberry jelly (jam) to a filling syringe. Fill the donuts. Alternatively, use a large skewer to make holes in the side of the donuts and use a piping bag to fill your donuts with the jelly.