Inspired by Lara Ferroni’s recipe for raised doughnuts
Makes 8 to 10
One tip I should mention is how to fill these doughnuts. The first few oozed out the sides, and not in an attractive way like that photo up there. Simply perching the donuts with the filled side pointing up for 10 minutes or so, allowed the jelly to settle into place neatly. Mine fit conveniently in the slots on my cooling racks.
p.s. While a stand mixer makes this incredibly easy, I've also made it with a hand mixer with no problem. If doubling the recipe, though, definitely go with the stand mixer.
1 teaspoon of active dry yeast
1/3 cup milk, heated to 110ºF
1 large egg yolk (save white for later use)
1/2 teaspoon vanilla extract
1 cup (135 grams) bread flour
2 teaspoons superfine sugar
1/8 teaspoon salt
1 1/2 tablespoons (17 grams) butter, softened
Vegetable oil for frying
Granulated or Confectioner’s sugar, to coat (optional)
1/2 cup seedless raspberry jam
In a medium-sized deep bowl, combine the yeast and milk. Stir in half the flour. Using a hand or stand mixer, beat in the egg yolk and vanilla until just mixed, 15 to 30 seconds. Add the remaining flour, sugar and salt, and beat until just mixed, about 30 seconds. Add the butter and beat incorporated and dough is smooth, about 15 seconds.
Cover bowl and let sit in a warm draft-free place until doubled in volume, about 30 minutes. Gently press dough down, cover and place in refrigerator for 1 hour.