Ingredients
Scale
- 3 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar
- 2 ¼ teaspoons instant yeast (one packet)
- 1/2 teaspoon salt
- 3/4 cup warm milk (not hot)
- 3 tablespoons unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (alcohol-free)
- 4 cups vegetable oil for frying
- 1/2 cup strawberry or raspberry jelly
- 1/2 cup powdered sugar for coating
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, yeast, and salt.
- Make a well in the center and add the warm milk, softened butter, egg, and vanilla extract.
- Stir the mixture until a shaggy dough forms. Use your hands or a stand mixer to knead the dough for about 5 to 7 minutes until it is smooth and stretchy.
- Place the dough in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Punch down the dough to release air. Turn it out onto a floured surface and roll it to about 1/2-inch thickness.
- Use a round cookie cutter or a glass to cut out circles about 2.5 inches wide. Place the circles on a parchment-lined baking sheet.
- Cover the circles and let them rise again for another 30 minutes until they look puffy.
- Heat the vegetable oil in a deep pot until it reaches 350°F (175°C). Carefully drop 3 or 4 donuts into the oil at a time.
- Fry for about 2 minutes per side until they are deep golden brown. Remove them with a slotted spoon and drain on paper towels.
- Once cool enough to handle, use a small knife or a skewer to poke a hole into the side of each donut.
- Fill a piping bag with jelly and squeeze about a tablespoon of jam into the center of each donut.
- Toss the filled donuts in powdered sugar or sift the sugar over the top before serving.
- Cook Time: Not specified