Make yeast mixture: In a small bowl, combine yeast, 1 tablespoon sugar and warmed milk. Let sit 10-15 min until foamy. With instant yeast, skip the activation step. Directly combine it with the dry ingredients and sugar.

Make psyllium mixture: In a separate small bowl, whisk psyllium fiber with water until thick. Set aside for 1 minute.

Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook or a large bowl, whisk together tapioca starch, brown rice flour, sorghum flour, xanthan gum, salt and baking powder.

Make dough: Make a well in the dry ingredients. Add yeast mixture, psyllium mixture, egg and remaining sugar to the dry ingredients. Mix until a sticky, wet dough forms, about 10 minutes.

If working by hand, on a floured surface, knead the dough for 10 min.

Add the butter and knead 2-5 minutes more. Do not be tempted to add more flour!

Rise dough: Place the dough in a greased bowl, cover, and refrigerate 1-2 hours.

Shape doughnuts: Cut the chilled dough into 8 parts.

Roll into balls: Roll the pieces into balls, then flatten them slightly. To make the perfect ball, begin by pressing the dough flat. Next, fold the edges toward the center to form a small bundle and seal them together, like a little purse. Flip the dough so the seam is on the bottom. Cup your hand and rotate the dough in a circular motion for about a minute to smooth out the seams and create a smooth, round shape. Press the ball down to make it about 1 to 1 ¼ inch thick in the middle and roughly 3 inches wide. Do this for all dough pieces. Hand-shaping the dough into flattened spheres gives the doughnuts a more appealing, rounded appearance when they are fried.

To cut the doughnuts with a cookie cutter, roll the dough into a large piece of about 1-inch in thickness. Use a large (3-inch) cookie cutter to cut them into 8 rounds.

Cut 8 pieces of parchment just larger than the donuts. Place each donut on its own parchment paper.

Rise doughnuts: Arrange the donuts on a baking sheet. Cover, and let rise for 1.5 hours in a warm place.

Fry doughnuts: In pot, heat oil to 330°F. Transfer the donuts on the little pieces of parchment paper into the oil. After 10 seconds, remove the paper and discard. Continue frying on each side for 2 minutes, then flip over using tongs. Fry the donuts on the other side for 2 minutes more. Use a slotted spoon to remove each donut from the oil, and set aside on a baking sheet or plate covered in paper towels. Repeat with remaining donuts.

Using a straw, piping tip or a chopstick, make a hole in center of each doughnut. Fill a piping bag with the jam and, using a Bismark piping tip, inject the jam into the doughnuts.

Dust warm doughnuts with powdered sugar.