by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:40minutes Cook Time:10minutes Inactive Time:1hour 30minutes Total Time:2hours 10minutes Calories: 433kcal Author: Anne Carter
– Mixing Bowl – Wooden Spoon – Rolling Pin – Round Cookie Cutter – Deep Fryer
– ½ cup milk warm use water or milk substitute (soy, almond, oat for pareve) – 2 teaspoons granulated yeast – 3 eggs room temperature – 2 tablespoons sugar – 1 ½ teaspoons salt – 3 cups 425g all-purpose flour
– Mix warm milk and yeast in stand mixer bowl. Add eggs, sugar, salt, and flour. Use dough hook on low until dough forms. – Gradually add room temp butter while mixing. Increase to medium-high, mix for 3 mins until smooth. Cover, let dough double. – Combine brown sugar, sugar, cinnamon in bowl. Set aside.
– Transfer dough to floured surface, shape into round. Cut into 12 pieces, form each into ball. Cover, let rise until doubled. – Heat oil in pot to 360°F. Fry doughnuts few at a time, 2 mins per side until golden. Drain on paper towels, coat with vanilla sugar. – Cool slightly, use knife to create filling pockets.
– Fill with jam, cream, or curd using pastry bag with large tip. – Optionally dip in ganache or glaze. Customize toppings to taste.