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Jelly Doughnuts
Ingredients
- Yield: 16 2-inch doughnuts
- Prep time: 1 hour 45 minutes
- Cook time: 10 minutes
- 2 1/2 teaspoons (1 7-gram or 1/4-ounce packet) active dry yeast
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (180 ml) lukewarm (not hot) milk
- 2 large egg yolks
- Few gratings of orange or lemon zest, 1 teaspoon vanilla or 1/2 teaspoon almond extract
- 2 tablespoons (1 ounce or 30 grams) butter softened
- 2 1/3 cups (290 grams) all-purpose flour
- 1/4 teaspoon coarse or kosher salt
- 1 egg white, whisked until frothy (for peskier filling method)
- Vegetable oil for deep-frying, and coating bowl
- 1/2 to 2/3 cup jam or preserves of your choice
- Powdered sugar
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