Packed with sugar and berry jam, these donuts are best served hot.
Ingredients
Yields: 15
3/4 c. whole milk
1 1/4 oz. package active dry yeast (2 1/4 teaspoon)
1/4 c. granulated sugar
2 large eggs
2 tbsp. unsalted butter, at room temp, cut into small pieces
1 tsp. Kosher salt
1 tsp. lemon zest
3 c. all-purpose flour, plus more for work surface
2 qt. (64 ounces) canola oil, plus more for greasing
1 c. confectioners’ sugar
2 c. raspberry or strawberry jam
Directions
Total Time: 2:45
- In small bowl, microwave milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).
- Add lemon zest and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).
- Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).
- Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 2 1/2- to 3-inch round cutters, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.
- Meanwhile, place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side. Use large slotted spoon to transfer donuts to cooling rack; let cool. Transfer to bowl with confectioners’ sugar and toss to coat.
- Fill large piping bag fitted with 1/2-inch round tip with jam. Cut narrow slit in side of each donut. Push tip into each slit and gently squeeze in jam until it just comes out of hole.
What you’ll need: round cookie cutter
Packed with sugar and berry jam, these donuts are best served hot.
[“source=goodhousekeeping”]