Fill a Dutch oven or medium pot with about 2 inches of vegetable oil.

Heat oil over a medium-high flame until it's hot and bubbles when a small piece of dough is dropped in.

While oil is heating, unwrap your puff pastry. Fold it in half and roll it out with a rolling pin so each side comes together.

Use a 3 inch biscuit cutter to cut out circles.

Roll each pastry circle into a ball using your hands.

When oil is hot, carefully drop each ball into the pot.

Fry for about 2 minutes, or until pastry has puffed up and is golden brown on each side.

Drain doughnut holes on a paper towel.

Once they're warm to the touch, roll them in a bowl of sugar.

Fill a pastry bag (fitted with a round tip) with seedless raspberry jam.

Gently push the tip into each doughnut hole and fill with jam.

Serve immediately.