Ingredients:

  • 500g all-purpose flour
  • 240ml whole milk, warmed to 105°F
  • 7g active dry yeast
  • 50g granulated sugar
  • 60g unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 5g fine sea salt
  • 300g seedless jelly or jam
  • 150g fine granulated sugar for coating
  • 1 liter neutral vegetable oil for frying

Instructions:

  1. Combine the 240ml warm milk with 7g yeast and a pinch of sugar. Note: Wait 10 mins until it is frothy to ensure the yeast is alive.
  2. In a stand mixer, combine 500g flour, 50g sugar, and 5g salt. Note: Mixing dry first prevents salt from hitting yeast directly.
  3. Add the yeast mixture, 1 egg, and 1 yolk to the dry ingredients. Note: Use the dough hook on low speed until a shaggy mass forms.
  4. Drop in the 60g softened butter one tablespoon at a time. Note: This ensures the fat is fully emulsified into the gluten.
  5. Increase speed to medium and knead for 8 mins until the dough is silky and pulls away from the sides.
  6. Place dough in a greased bowl, cover, and let rise for 1 hours until it has doubled in size.
  7. Punch down dough and roll into 12 balls (about 65g each). Note: Rolling them tight helps them rise upward rather than outward.
  8. Let shaped balls rest on a lined tray for 30 mins until they look puffy and light.
  9. Heat 1 liter oil to 175°C and fry 3 donuts at a time for 2 mins per side until they are a deep mahogany brown.
  10. Toss warm donuts in 150g sugar, then inject 300g jelly into the side using a piping bag.