Cooking Instructions
1.
Into the bowl of a stand mixer fitted with a paddle attachment, add
All-Purpose Flour (2 cups)
,
Instant Dry Yeast (1 pckg)
,
Sea Salt (1/2 tsp)
,
Granulated Sugar (3 Tbsp)
,
Vanilla Extract (1 tsp)
, yolks of
Eggland's Best Classic Eggs (3)
, and
Whole Milk (1 cup)
, heated to 110 degrees F or 43 degrees C. Mix until smooth.
2.
Add
Vegetable Oil (4 Tbsp)
and remaining
All-Purpose Flour (1 cup)
. Mix until dough comes together.
3.
Transfer dough to a bowl. Cover with plastic wrap and let it rise in the fridge for at least 1 hour, or up to 12 hours.
4.
Press the air out of the dough.
5.
Turn dough out onto a lightly floured surface and knead a few times to reduce the stickiness.
7.
Using a donut cutter, cut out circles in the dough.
8.
Cut out smaller circles in half of the donuts. Place finished donuts on a floured baking tray.
9.
Cover with plastic wrap and let rise for 15-20 minutes.
10.
In a pot, heat
Oil (as needed)
to 300 degrees F (150 degrees C).
11.
Add the donuts into the oil, cooking for about 45 seconds on each side or until golden brown. Remove finished donuts with a slotted spoon.
12.
Into a mixing bowl, add
Powdered Confectioners Sugar (1 1/2 cups)
,
Milk (2 tsp)
,
Vanilla Extract (1 tsp)
, and
Butter (1 tsp)
. Whisk together until smooth.
13.
Coat the donuts with holes in the glaze. Place finished donuts on a wire rack to let extra glaze drip off.
14.
Cut a small hole in the side of the donuts without holes.
15.
Pipe
Jam (to taste)
into the donuts.
16.
Dust
Powdered Confectioners Sugar (to taste)
over the jam donuts.
