Ingredients

The following ingredients have 20 Servings
  • 2 (1/4 oz each) packets rapid rise yeast
  • 1/3 cup warm water
  • 1 1/2 cups warm whole milk (110-115°F)
  • 2 tsp pure vanilla extract
  • 1/2 cup granulated sugar, plus 1 Tbsp (divided use)
  • 3 large eggs (room temperature)
  • 5 1/2 - 6 cups all purpose flour (plus additional for rolling)
  • 1 tsp salt
  • 1/2 cup unsalted butter (cubed and softened)
  • Coating:
  • 1 cup granulated sugar
  • Filling:
  • 16 oz strawberry jelly, preserves or jam
  • 6-8 cups vegetable oil for frying

Instruction

  • In a large mixing bowl of a stand mixer dissolve both packets of yeast in warm water with 1 Tbsp sugar. Let stand for 5-8 minutes until frothy.
  • To the bowl, add warm milk, vanilla, 1/2 cup sugar and eggs. Add the dough hook attachment, turn the mixer on low and stir together, then add 5 1/2 cups flour and salt. Mix on low, scraping the sides of the bowl as needed.
  • With mixer running, drop cubes of butter into the dough mixing well between each addition to incorporate.
  • Increase the mixer speed and knead the dough for 5-7 minutes adding additional 1/2 cup flour as needed, if too sticky.
  • Turn the dough out onto a lightly floured work surface and turn to coat with flour. Knead by hand incorporating just enough flour that it's no longer sticky, and forms a smooth dough. After kneading, shape into a round ball and place back into the greased mixing bowl. Let stand covered with a damp towel in a draft free space for 2 hours or until doubled in size.
  • Punch down dough and turn out onto a floured surface. Roll about 3/4 inches thick. Cut dough into rounds using a 3 1/2 inch cutter. Place onto a greased sheet pan leaving enough space between that they don't touch. Cover loosely with plastic wrap and let rise for 1 hour or until doubled. (You may also cover and chill overnight at this point.)
  • To fry: Heat 4-6 inches of oil in a deep pot to 365-375°F. Drop doughnut rounds into oil frying for about 2 minutes per side, or just until puffed and golden. Remove to a paper towel lined sheet pan.
  • Pour 1 cup granulated sugar into a shallow bowl. Gently turn warm doughnuts to coat in granulated sugar.
  • To fill: Using a piping bag fitted with a round tip insert 1 Tbsp jam into the side of each doughnut. (You may dust with more sugar, if desired.)
  • Serve immediately. Store leftovers in a paper towel lined airtight container at room temperature or chilled for up to 2-3 days.