Ingredients for dough
- 480 g all-purpose flour
- 70 g sugar, plus more for coating the doughnuts
- 1 Tbs. plus 1-1⁄2 tsp. instant yeast
- 3⁄4 tsp. kosher salt
- 1 cup milk (110°F)
- 70 g unsalted butter, softened
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 tsp. grated lemon zest
- 2 tsp. pure vanilla extract
- Vegetable oil, for frying
- 6 Tbs. raspberry jam
Ingredients for glaze
- 200 gr confectioners’ sugar
- ¼ cup/60 milliliters buttermilk, milk or water, plus more as needed
- ¼ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- Sprinkles, toasted coconut flakes or chopped nuts, such as pecans, pistachios or hazelnuts, cardamom, whatever you like on your doughnut
Heat milk to 100°F. Whisk in the yeast and 1/2 tablespoon of the sugar. Set aside for 10 minutes.
Combine the flour, yeast mixture, remaining sugar, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment and mix on low speed until smooth (about 8 minutes).
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.
Line a rimmed baking sheet with waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour. If you want to make doughnuts with a hole in the middle, use a 1 ¼-inch ring cutter, punch out the center of each circle. Those will be your doughnut holes.
Add 3 inches of oil to a deep pot. Attach Heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.
Working in batches, gently lower doughnuts into the oil. Fry on one side until deeply golden brown, about 1 – 2 minutes. Flip with tongs or a skimmer and continue to fry until golden brown and cooked through, another two minutes or so. Drain doughnuts on a wire rack lined with paper towels and proceed with remaining doughnuts, making sure the oil returns to temperature between batches.
To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.
To make the vanilla glaze, whisk together powdered sugar, buttermilk, vanilla extract and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, chopped nuts or toasted coconut.