SWEET THING
BY AMANDA HOLSTEIN
ACTIVE TIME 40 MINUTES
TOTAL TIME 2 HOURS, 25 MINUTES
MAKES 8 DOUGHNUTS
2 ½ cups all-purpose flour, plus more for work surface
1/4 cup granulated sugar
1 Tbsp. instant or quick-rising yeast (from 2 [ ¼ -oz.] envelopes)
1 tsp. kosher salt
¼ tsp. ground nutmeg
2 large egg yolks
½ cup plus 1 Tbsp. warm water (about 110°F)
2 Tbsp. unsalted butter, at room temperature Neutral oil (such as canola), for frying, plus more for greasing bowl
½ cup seedless raspberry jam Confectioners’ sugar, for dusting
LINE a large, rimmed baking sheet with parchment paper. Stir together flour, granulated sugar, yeast, salt, and nutmeg in bowl of a stand mixer fitted with a dough hook attachment. Make a well in center of flour mixture; add egg yolks, warm water, and butter. Beat on medium speed until dough is smooth and elastic, 4 to 5 minutes.
PLACE dough in a large bowl greased with oil, turning to coat all sides. Cover with plastic wrap; let rise in a warm place until doubled in size, about 1 ½ hours.
UNCOVER dough and turn out onto a lightly floured work surface. Roll out to a thickness of ⅓ to ½ inch. Cut into 8 rounds using a 2 ¾ -inch round cutter. Place cut dough on prepared baking sheet and cover with a kitchen towel. Let rise at room temperature until dough is slightly puffed and springs back when lightly pressed, about 20 minutes.
MEANWHILE, add oil to a large Dutch oven, filling to a depth of 1 ½ to 2 inches. Heat over medium until oil reaches 350°F, 15 to 20 minutes.
GENTLY transfer 4 dough rounds to hot oil. Cook until golden brown on both sides, 45 seconds to 1 minute per side. Using a slotted spoon, transfer doughnuts to a baking sheet lined with paper towels. Repeat with remaining 4 rounds.
LET doughnuts stand until cool enough to handle, about 10 minutes. Fill a piping bag or resealable plastic bag with jam; massage bag to loosen jam. Snip corner of plastic bag. Use a butter knife to poke a hole through side and into center of each doughnut, being careful not to poke through other side. Insert piping bag into hole and pipe about 1 tablespoon jam into each doughnut. Dust with confectioners’ sugar and serve immediately.
Photographs by Jennifer Causey