Ingredients

The following ingredients have 4 Servings
  • 1 cup warm water (, between 100-110F)
  • 1 tablespoon instant or rapid-rise yeast ((note that this is more than 1 packet))
  • 3 cups all-purpose flour ( , spooned and leveled-off)
  • 1/4 cup powdered sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 large egg yolks
  • 2 tablespoons vegetable oil (, plus about 2 quarts for frying)
  • 1 teaspoon vanilla extract
  • 1/2 cup jam (of your choice) (, divided)
  • Granulated sugar, for coating
  • Powdered sugar, for coating

Instruction

  • In a small bowl, combine the water and yeast; let sit until foamy, about 5 minutes.
  • In the meantime, whisk together the flour, powdered sugar, salt, and nutmeg in a large bowl until combined. Set aside.
  • Add the egg yolks, 2 tablespoons of the oil, and vanilla to the proofed yeast mixture; whisk with a fork until combined.
  • Add the wet mixture to the flour mixture and stir with a rubber spatula until the dough comes together. (It will be a bit sticky.) Cover the bowl with plastic wrap and let the dough rise on the countertop until doubled in size, 1-2 hours.
  • Line a baking sheet with a couple layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour.
  • Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into 1/4-in-thick rectangle, making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed.
  • Using a sharp two-inch cookie cutter, stamp out as many circles as possible (I always get 24) and transfer to the floured baking sheet, leaving about a 1-inch space between them. Sprinkle the rounds lightly with flour, cover with plastic wrap and let rise 10-15 minutes.
  • Add enough oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium to 350 degrees F.
  • Using a flat spatula (don’t use your hands—this will deflate the donuts), carefully transfer 6 dough rounds, one at a time, into the oil. Fry until golden brown, about 1 & 1/2 minutes per side. (Adjust the heat, if necessary, to maintain the oil temperature between 325-350 degrees F.)
  • Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
  • When the donuts are cool enough to handle, make a slit in the sides with a pairing knife to create a pocket. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam inside (careful not to overfill.)
  • Dust half the donuts generously with powdered sugar and dredge the other half of the donuts in granulated sugar.
  • Serve warm and enjoy!For Recipe Tips, Variations, and Storage, please refer to the full article.