Golden, sugary, puffy, and filled with sweet raspberry jelly, these doughnuts are the doughnuts of your childhood and totally worth the effort!
Course
Desserts
Cuisine
Jewish
Prep Time15minutes
Cook Time5minutes
Total Time2hours20minutes
Servings12doughnuts
Ingredients
2envelopesactive dry yeast
1/2cupvery warm water
1/2cupwarm milk (whole or 2%)do not use skim or 1%
1/3cupunsalted butter, at room temperature
1 1/4cup sugar, divided
3egg yoks at room temperature
1tsp.vanilla
1tsp.Kosher salt
3 1/2 cupsall-purpose flour
1egg white, beaten.
canola oil for frying
1cupraspberry jelly or preserves
Instructions
In a small bowl, add the yeast to the warm water to dissolve. Set aside.
In the bowl of a standing mixer or with a handheld mixer at low speed, combine milk, butter, 1/4 cup sugar, egg yolks, vanilla, salt, yeast mixture and 3 cups of flour. Beat until well combined and smooth. Stir in another 1/2 cup flour until the dough is smooth. Place dough in a greased bowl and turn once to make sure dough is greased on all sides. Cover with a towel and let rise in a warm place until doubled (1 hour).
After an hour (when dough appears to have doubled), punch dough down and cut in half. Roll out each half of the dough on a flour board to 1/4" thickness. Use a 1/2" cookie cutter or a small floured glass to cut out circles. Place each circle on a greased baking sheet or sheet lined with a Silpat mat. Place 1/2 tsp. of jelly or preserves in the center of the circles. Brush around the edges of each circle with the beaten egg white.
Roll out the remaining half of the dough, making more dough circles. Top each jelly circle with a plain circle of dough. Press the edges together tightly. Cover with a towel and let rise for 45 minutes.
Heat oil in electric fryer to 375 degrees. While oil is heating, place the remaining cup of sugar in a shallow bowl or wide pie dish. Fry doughnuts a few at a time (be careful not to crowd them) for 2 minutes on each side. Drain on paper towels and roll in remaining sugar while still warm. Enjoy!!!