Ingredients
For the Dough
- 5 1/4 cups bread flour, divided
- 1/4 cup granulated sugar
- 4 1/2 tsp instant yeast (2 standard packets)
- 1 tsp ground nutmeg
- 1 tsp kosher salt
- 1/3 cup water
- 1 3/4 cups whole milk
- 6 tbsp unsalted butter
- 2 large eggs, lightly beaten, at room temperature
For Frying and Filling
- 3-4 cups vegetable oil
- 1 cup granulated sugar, for coating
- 1 1/2 cups seedless raspberry jam
Make the Dough
In a large bowl, whisk together about half of the bread flour (around 2 1/2 cups), the granulated sugar, instant yeast, ground nutmeg, and kosher salt.
In a medium saucepan, combine the whole milk and butter over medium heat. Stir until the butter has completely melted, then set the pan aside to cool slightly.
In the bowl of a stand mixer, combine the water and the slightly cooled milk and butter mixture. Whisk in the lightly beaten eggs.
Add the flour mixture to the wet ingredients in the stand mixer bowl. Using the paddle attachment, mix on low speed for ~15 seconds, then increase to medium and mix until well combined.
Add the remaining flour and mix on low for another ~15 seconds, then on medium until combined.
Knead and Proof the Dough
Switch to the dough hook attachment and knead the dough on medium speed for ~4 minutes. The dough will be wet and sticky, but don’t add more flour.
Transfer the sticky dough to a well-oiled bowl, cover it, and let it rise in a warm place for ~1 hour, or until it has doubled in size.
Once the dough has risen, gently turn it out onto a lightly floured surface. Roll the dough out until it’s about 1/2-inch thick.
Divide the dough into 16 equal pieces and shape each one into a smooth ball. Place the donuts on a lightly floured parchment-lined baking sheet, cover them, and let them rise for another ~35-40 minutes until they’re puffy.
Fry and Fill the Donuts
In the last 15 minutes of the second rise, start heating your oil in a large, heavy-bottomed pot. You want at least 2-3 inches of oil. Heat it to ~365 F, using a thermometer to monitor the temperature.
Once the donuts are puffy, carefully place 2-3 at a time into the hot oil. Don’t overcrowd the pot.
Fry them for about ~1 minute to ~1 minute and 15 seconds on each side, until they’re a deep golden brown.
Use a slotted spoon to remove the donuts from the oil and place them on a wire rack or paper towel-lined plate to drain.
While the donuts are still warm, toss them in a bowl of granulated sugar until they’re evenly coated.
To fill them, use a chopstick or a small knife to poke a hole in the side of each donut. Transfer your raspberry jam to a piping bag and pipe the filling into each one until it feels heavy and slightly puffed.
Jelly Donuts
Ingredients
For the Dough
- 5 1/4 cups bread flour divided
- 1/4 cup granulated sugar
- 4 1/2 tsp instant yeast 2 standard packets
- 1 tsp ground nutmeg
- 1 tsp kosher salt
- 1/3 cup water
- 1 3/4 cups whole milk
- 6 tbsp unsalted butter
- 2 large eggs lightly beaten, at room temperature
For Frying and Filling
- 3-4 cups vegetable oil
- 1 cup granulated sugar for coating
- 1 1/2 cups seedless raspberry jam
Instructions
- Whisk half the flour with sugar, yeast, nutmeg, and salt in large bowl.
- Heat milk and butter until melted, set aside to cool slightly.
- Combine water, milk mixture, and eggs in stand mixer bowl.
- Add flour mixture to wet ingredients, mix with paddle attachment on medium until combined.
- Add remaining flour, mix until combined.
- Switch to dough hook, knead 4 minutes on medium.
- Transfer dough to oiled bowl, cover and let rise 1 hour until doubled.
- Roll dough on floured surface to 1/2-inch thickness.
- Cut into 16 pieces, shape into balls, place on lined baking sheet.
- Cover and let rise 35-40 minutes until puffy.
- Heat oil to 365°F in large pot.
- Fry 2-3 donuts at a time, 1 minute per side until golden brown.
- Drain on wire rack, then coat in sugar while warm.
- Poke hole in side of each donut with chopstick.
- Pipe raspberry jam into holes until donuts feel heavy.
Notes
