Ingredients
1 3/4 c. all-purpose flour, divided
1/2 c. whole wheat flour
1 (0.25-oz.) packet instant yeast
1/4 c. honey
2 tsp. canola oil, plus more for frying
2 large eggs
1 tsp. pure vanilla extract
1 tsp. kosher salt
Butter, for greasing
1 13-oz. jar raspberry preserves
Granulated or powdered sugar, for dusting
Preparation
Step 1In the bowl of a stand mixer using the dough hook, combine 1 cup all-purpose flour, whole wheat flour, and yeast. In a small bowl, whisk together ½ cup lukewarm water, honey, and oil. Add to stand mixer bowl. Mix on low until thoroughly combined, then add eggs, vanilla, and salt. Mix for 2 minutes more.Step 2With mixer running, slowly add remaining ¾ cup all-purpose flour until a sticky dough forms. Transfer dough to a floured surface and knead for 5 minutes, adding more flour if necessary, until a more cohesive and less sticky dough forms. Grease a large bowl with butter and add dough. Cover with a kitchen towel or plastic wrap and let proof, 1 hour.Step 3Return dough to floured surface and roll into a large ¼"-thick rectangle. Using a cookie cutter or glass, cut as many 2" circles as you can. Cover dough with a kitchen towel or plastic wrap as you fry. Step 4In a large heavy-bottomed pot fitted with a thermometer, heat 1½" oil over medium-high until it reaches 365º.Step 5Set a wire rack over a large rimmed sheet tray and set aside. Working in batches, add donuts to hot oil. Fry, flipping halfway through, until golden brown on each side with a light ring around the center, 1½ to 2 minutes. Transfer to wire rack and repeat with remaining dough. Let donuts cool completely.Step 6Using a paring knife, make a slit in either the top or side of each donut. Fill a piping bag with preserves and fill each donut generously. Dust with sugar before serving.
