Ingredients
Cooking spray, for bowl
1 c. whole milk
1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast
3 1/2 c. all-purpose flour, sifted, plus more as needed, divided
1 large egg
2 large egg yolks
4 tbsp. melted butter
1 1/2 c. granulated sugar, divided
1 tsp. pure vanilla extract
3/4 tsp. kosher salt
1 (13-oz.) jar raspberry preserves
Canola oil, for frying
Preparation
Step 1Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds, then pour into the bowl of a stand mixer. Sprinkle over yeast and let sit until frothy, about 8 minutes. Mix in 1 cup of flour and let rest, loosely covered with plastic until very bubbly, 20 to 30 minutes.Step 2In a medium bowl, beat eggs until very frothy and lightened in color, about 5 minutes. Step 3To the flour and yeast mixture, add melted butter and 1/4 cup sugar and mix with the dough hook attachment until combined. Mix in vanilla, salt, and whisked eggs until fully combined.Step 4Gradually add in remaining 2 1/2 cups flour, ½ cup at a time, until a moist but not sticky dough forms. Continue to beat the dough until it pulls away from the sides of the bowl. Step 5Transfer dough onto a work surface and knead a few times. If dough feels too sticky, knead in 1 tablespoon flour. Form into a smooth ball then place dough in prepared bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.Step 6Line two large baking sheets with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½”-thick rectangle. Using a 3” cookie or biscuit cutter, punch out doughnuts. Knead scraps together and punch out as well. Place doughnuts onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.Step 7Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2’’ oil to 350°. Cook doughnuts, up to 3 per batches, until deeply golden on both sides, about 2 minutes per side. Step 8Transfer doughnuts to paper towel-lined baking sheet to drain for 30 seconds, then immediately roll in remaining sugar and let cool completely. Step 9Once cooled, use a sharp knife to poke a small hole on the side of each donut. Use a pastry bag with a large plain tip to pipe jam inside.
Have you made this yet? Let us know how it went in the comments below!
