PT2H30M
Serves 12
Ingredients:
2 Cups All-Purpose Flour
0.25 Cup Granulated Sugar
1 Packet Active Dry Yeast
0.5 Teaspoon Fine Sea Salt
2 Large Egg Yolks
0.75 Cup Warm Milk
2 Tablespoons Unsalted Butter
6 Cups Canola Oil
0.66 Cup Jam Or Jelly
1 Cup Powdered Sugar
In a stand mixer, add flour, sugar, yeast & salt and whisk to combine. Use the hook attachment on medium-low speed and mix in yolks and milk until a dough forms, about 1 minute. Increase speed to medium-high, add butter and mix until dough is smooth & elastic, about 5 minutes.
Coat a large bowl with cooking spray. Form the dough into a ball and place in the bowl, turning it to coat in the oil. With a sheet of plastic wrap, cover bowl and let dough rise in a warm place until its size has doubled, about 1-1 1/2 hours.
Sprinkle a sheet pan lightly with flour and set aside. Punch the dough down and transfer to a lightly-floured work surface. Roll dough until it is about 1/4-inch thick. Use a 2-inch biscuit cutter to cut out as many circles as possible. Arrange on prepared sheet pan 1/2 -inch apart. Repeat steps until about 30 circles are on the sheet pan. Cover with a sheet of plastic wrap and let rise until about 1/2- inch thick, about 30 minutes.
In a Dutch oven over medium heat, heat oil until it registers 350 degrees on a deep-frying thermometer. Meanwhile, on another sheet pan, add a layer of paper towels and top with a wire rack. Set aside. Fit a pastry bag with a 1/4-inch round tip and fill with jam or jelly. Set aside.
Use a flat spatula to transfer 6 dough circles, one at a time, into the oil. Leave a space of at least 1 inch between each one and keep the oil temperature at 350 degrees. Fry the doughnuts until the bottoms are golden brown, about 1-2 minutes. Use a fork to flip the doughnuts and fry until the other side is golden brown, another 1-2 minutes. With a slotted spoon, transfer doughnuts to prepared sheet pan to cool. Repeat steps until all doughnuts are fried and cooled.
Use a paring knife to puncture the side of each cooled doughnut, forming a pocket in the center. Place the pastry tip into each doughnut and pipe in about 1 teaspoon of jam or jelly. Use a fine-mesh sieve to dust doughnuts with powdered sugar.
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