INGREDIENTS:
2/3 cup whole milk
1 packet active dry yeast
3-3 1/2 cups flour, as needed
5 tbsp granulated sugar, divided, plus more for coating
1 tsp kosher salt
1 whole egg
2 egg yolks
1 tsp vanilla extract
6 tbsp unsalted butter, at room temperature
Vegetable oil
Dickey Farms Strawberry Jam
INSTRUCTIONS:
Warm milk to about 108-112°F. Sprinkle over yeast and 1 tsp of sugar. Stir gently to combine on top layer of milk. Allow to activate for about 5 minutes. Yeast should get foamy.
Using a standing mixer with a dough hook attachment, add 2 cups of flour, remaining 4 tbsp plus 2 tsp of sugar, and salt. Stir to combine, then add eggs, yeast/milk mixture and vanilla. Knead over low speed for about 2-3 minutes or until ingredients come together.
Incorporate butter slowly, 1 tbsp at a time, into dough while mixing.
Gradually add another 1 cup of flour and stir into dough. Add additional flour if needed, until dough is soft, smooth and shiny, and pulls away from dough hook. Knead on a floured surface for about 5 minutes.
Transfer dough to a large buttered bowl. Cover with a clean kitchen towel and rise in a warm place for about 1 hour, or until doubled in volume.
Transfer dough to a lightly floured surface. Roll to about ½ to ¾ inch thickness. Cut into rounds using a 3 ½ inch dough cutter, dipped in flour. A smaller cutter (2 ½-3 inches) will also work. Reroll scraps once. Transfer to a parchment lined sheet tray and cover with a clean towel. Allow to rise in a warm area for about 40-50 minutes or until almost doubled in size.
While donuts rise, filled a large, heavy bottomed pot with about 4 inches of oil. Heat to 350°F. Fry doughnuts in batches for about 1-2 minutes or until browned. Flip and cook another 1-2 minutes. Transfer to a paper towel lined plate. Add sugar to a wide bowl for coating doughnuts. Toss donuts in sugar while still warm.
Using a skewer or chopstick, puncture each donut through the center horizontally and gently swirl to widen the hole. Transfer strawberry jam to a piping bag fitted with a ¼ inch round tip, and squeeze to fill with jam until jam starts to seep from opening. Save any remaining jam for dunking. Eat immediately and store up to 2 days in an airtight container at room temperature.
Enjoy!
*Recipe from My Three Seasons
