Ingredients:

  • 500g all-purpose flour
  • 240ml whole milk, warmed to 110°F
  • 10g active dry yeast
  • 50g granulated sugar for dough
  • 2 large eggs, room temperature
  • 60g unsalted butter, softened
  • 7g fine sea salt
  • 5ml vanilla extract
  • 320g seedless raspberry jam
  • 1 tsp fresh lemon juice
  • 2 liters neutral oil for frying
  • 200g granulated sugar for coating

Instructions:

  1. In a stand mixer bowl, combine warm milk, 50g sugar, and yeast. Let bloom for 5-10 minutes until foamy.
  2. Add eggs, vanilla, and half the flour. Mix until a shaggy mass forms, then add salt and remaining flour. Knead on medium-low for 5 minutes.
  3. Slowly add softened butter one tablespoon at a time, kneading until the dough is smooth, elastic, and pulls away from the sides.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 90 minutes or until doubled in size.
  5. Punch down dough and roll onto a floured surface to 1/2-inch thickness. Cut rounds using a 3-inch cookie cutter.
  6. Place each round onto an individual 4-inch oiled parchment paper square. Cover and let rise for 45 minutes (the 'Parchment Slip' prep).
  7. Heat oil in a heavy pot to 350°F (175°C). Carefully slide the donuts into the oil using the parchment squares. Fry for 2 minutes per side until mahogany brown.
  8. Remove donuts and drain briefly on a wire rack. While still warm, roll in the extra granulated sugar to coat.
  9. Mix raspberry jam with lemon juice. Using a piping bag with a Bismarck tip, poke a hole in the side of each donut and fill until heavy.