Jam doughnuts

STEPS

Dough

1. Mix yeast, 120ml of warm water, egg yolks, salt, and sugar in a bowl of a stand mixer. Using the dough hook, beat on medium-low until mixture is combined.

2. Add the flour on medium speed and mix until combined and thick, about 3 minutes.

3. With the mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until the dough is smooth, shiny and elastic (about 5 minutes). The dough should be tacky but not sticky.¹

4. Turn the dough out onto a clean surface and knead for a few minutes by hand. Place dough in a lightly oiled large bowl, cover loosely, and leave to rise in a warm spot until doubled in size, about 1 hour.

5. Punch down dough and roll or pat out on a lightly floured surface to about 0.5” thick. Punch out rounds of dough with a 2” cutter and place on a parchment-lined baking sheet, spacing 1” apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30–60 minutes.

Frying and assembly

1. Fit a large heavy saucepan with thermometer; pour in oil to come 3” up sides and heat over medium-high until thermometer registers 340°F/170°C.

2. Working in batches and adjusting heat to maintain oil temperature, fry doughnuts, turning once, until golden brown, about 1 minute 30 seconds per side. Transfer to a paper towel–lined baking sheet; let cool slightly.

3. Place sugar in a medium bowl, and working in batches, toss doughnuts to coat. Transfer back to baking sheet.

4. Stir jam to loosen and spoon into pastry bag fitted with tip (or use a squeeze bottle). Working one at a time, poke a small hole into side of doughnuts (a chopstick works great) and gently pipe in a generous amount of jam.