This recipe makes 12 large doughnuts or I like to make about 10 large doughnuts and then I cut the rest into doughnut holes. I sometimes omit the cinnamon for coating the doughnuts, just depends who’s eating them. My 8 year old niece Mary helped me make these doughnuts, she’s such a great helper. We then took them home to her 3 siblings to munch down on. The doughnuts turned out a little darker this time than I would have liked, I had the oil a little too hot(they still tasted really good a little toasty). It’s much easier to control the temperature of the oil in a proper countertop deep fryer(which I have but didn’t feel like using). I used a large pot on the stovetop which is a little harder to control temperature wise, but it does work and has worked many times, just make sure you are constantly checking the temperature of the oil while you are deep frying the doughnuts. I used raspberry jam for the filling but you could use a lemon filling, grape jelly or whatever is your favorite filling.
- 2/3 cup milk, just above body temperature (105 F)
- 2 1/4 teaspoons (1 pkg) instant dry yeast
- 1/3 cup sugar
- 3 eggs at room temperature
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter at room temperature
- vegetable oil, for frying
- 1/2 cup sugar mixed with 1/4 tsp cinnamon, for coating
- 1/2 cup stirred raspberry jam
- Add the milk, yeast, sugar and eggs to a bowl and blend slightly. Add the flour, salt and nutmeg and blend by hand or in a mixer fitted with the hook attachment. Immediately start adding the butter a bit at a time and continue to mix until the dough comes together. If using a mixer, continue to knead the dough until smooth and elastic, about 5 minutes and if mixing by hand, once the dough becomes to difficult to stir, turn it out onto a lightly floured surface and knead by hand until smooth and elastic. Place the dough into a lightly oiled bowl, cover the bowl with plastic wrap and let rise for at least 2 hours, or chill and let rise overnight.
- Turn the risen dough out onto a lightly floured surface and roll it out to 1/2 –inch thickness. Use a doughnut cutter or 3-inch cookie cutter to cut out 12 doughnuts, re-rolling the dough if needed. Place the doughnuts onto a parchment-lined baking tray, cover the tray with plastic wrap and let the doughnuts rise for 45 minutes, if using room temperature dough or for an hour if using a cold dough.
- Pour the oil into a tabletop deep fryer (following manufacturer’s instructions) or into a large, deep pot so that it is only filled about 3 inches. Heat the oil to 350 F (use a candy thermometer if cooking doughnuts in a pot). Have a baking tray lined with paper towel, with a cooling rack placed over it. Place a doughnut onto a slotted spoon and lower gently into the oil. Fit in as many doughnuts as you can, but with enough room that they have at least an inch between them. Fry the doughnuts for about 4 minutes, then flip over the fry for another 4 minutes. Use your slotted spoon to remove the doughnuts onto the cooling rack to drain. While still warm, dip the doughnuts in the cinnamon sugar to coat, and then return to the rack to cool completely.
- To fill the doughnuts, spoon the raspberry jam into a piping bag fitted with a doughnut tip (also known as an éclair tip) or a medium plain tip. Insert the tip into the doughnut and fill with about a 2 tsp of the jam. The doughnuts are best enjoyed the day they are made.