Raspberry Jelly Doughnuts

INGREDIENTS

⅔ cup milk, room temperature
2 ¼ teaspoons (1 pkg) instant dry yeast
⅓ cup sugar
3 eggs at room temperature
3 ½ cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup unsalted butter at room temperature
vegetable oil, for frying

½ cup sugar mixed with ¼ teaspoon cinnamon, for
coating
½ cup stirred raspberry jam

METHOD

Add the milk, yeast, sugar and eggs to a bowl and
blend slightly.
Add the flour, salt and nutmeg and blend by hand or
in a mixer fitted with
the hook attachment.
Immediately start adding the butter a bit at a time and
continue to mix until
the dough comes together.
If using a mixer, continue to knead the dough until
smooth and elastic, about 5 minutes and if mixing by
hand, once the dough becomes to difficult to stir, turn
it out onto a lightly floured surface and knead by hand
until smooth and elastic.
Place the dough into a lightly oiled bowl, cover the
bowl with plastic wrap and
let rise for at least 2 hours, or chill and let rise
overnight.
Turn the risen dough out onto a lightly floured surface
and roll it out to ½ –inch thickness. Use a doughnut
cutter or 3-inch cookie cutter to cut out 12 doughnuts,
re-rolling the dough if needed. Place the doughnuts
onto a parchment-lined baking tray, cover the tray
with plastic wrap and let the doughnuts rise for 45
minutes,
if using room temperature dough or for an hour if
using a cold dough.
Pour the oil into a tabletop deep fryer (following
manufacturer’s instructions) or
into a large, deep pot so that it is only filled about 3
inches. Heat the oil to 350 F
(use a candy thermometer if cooking doughnuts in a
pot).
Have a baking tray lined with paper towel, with a
cooling rack placed over it.
Place a doughnut onto a slotted spoon and lower
gently into the oil.
Fit in as many doughnuts as you can, but with enough
room that they have
at least an inch between them.
Fry the doughnuts for about 4 minutes, then flip over
the fry for another 4 minutes.
Use your slotted spoon to remove the doughnuts onto
the cooling rack to drain.
While still warm, dip the doughnuts in the cinnamon
sugar to coat, and then
return to the rack to cool completely.
To fill the doughnuts, spoon the raspberry jam into a
piping bag fitted with a
doughnut tip (also known as an éclair tip) or a
medium plain tip.
Insert the tip into the doughnut and fill with about a 2
teaspoon of the jam.
The doughnuts are best enjoyed the day they are
made.

INFO & TIPS

Recipe by Anna Olsen

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