Raised Doughnuts

By jmax

Ingredients

• For the sponge:
• 4.2 ounces all-purpose flour
• 0.5 teaspoons instant yeast
• 3.5 ounces lukewarm water
• 1 large egg
• For the doughnuts:
• 5.8 ounces all-purpose flour
• 2.5 teaspoons instant yeast
• 0.6 ounces dry milk
• 1/4 teaspoon salt
• 0.5 ounces sugar
• 1 large egg, cold
• 2 teaspoons vanilla extract
• 2 ounces butter at room temperature
• Canola oil for frying
• Extra fine sugar for rolling (for jelly doughnuts)
• Raspberry or other fruit jam for filling (for jelly doughnuts)

Details

Servings 12

Preparation

Step 1

Combine the sponge ingredients in a small bowl and stir them with a fork until smooth. Let the sponge ferment for half an hour at room temperature, then refrigerate overnight.

The next day, put the sponge in the bowl of a stand mixer fitted with a dough hook. Add all the remaining ingredients except the butter. Knead it for 10 minutes on medium speed, scraping down as needed. After 10 minutes, start adding the butter a tablespoon at a time, kneading until each is well incorporated.

Put the dough into a lightly oiled bowl, cover it with plastic wrap, and leave it in a warm place until doubled in size, about 1 hour. Remove the dough to a lightly floured surface and shape it into a rough rectangle. Put it on a towel-lined baking sheet and refrigerate until chilled, about 30 minutes.

On a lightly floured surface, roll the dough out to a thickness of 3/8 inches. Using a 3 1/2-inch circular cookie cutter, cut out the doughnuts, re-rolling the scraps until the dough is completely used. If making jelly doughnuts, leave the dough circles intact. Otherwise, use a small 3/4" circular cutter to punch out holes in the center. Return the doughnuts to the towel-lined baking sheet, covered with a sheet of lightly oiled plastic wrap. Let them rise until puffy, about an hour.

Fry in 375-degree oil for roughly 45 seconds per side. Drain on a wire rack. Ice and decorate as desired.

For jelly doughnuts, roll the fried rounds in superfine sugar while the doughnuts are still warm. Attach a pastry tip (ideally a #230 Bismark tip, but just about any good-size tip will do) to the corner of quart-sized zip-lock bag and fill with about a cup of jam. Using a cake tester, gently poke a hole in the side (or bottom) of each doughnut. Fill with about 1 1/2 tablespoons of jam. Eat!