Ingredients

3 ¼ to 3 ¾ cups all-purpose flour, plus extra as needed

2 tablespoons granulated sugar

2 packets (4 ½ teaspoons) instant yeast

1 teaspoon salt

1 cup plus 2 tablespoons milk (any dairy or non-dairy milk works)

¼ cup (½ stick) unsalted butter, at room temperature

3 large egg yolks, at room temperature

Vegetable oil, for deep frying

1 cup granulated sugar

½ cup fruit jam of choice

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.

Step 2: Microwave the milk and butter in a microwave-safe bowl until warm and the butter is mostly melted, about 45 seconds. Make sure it’s not too hot to avoid killing the yeast.

Step 3: Pour the milk mixture into the flour mixture along with the egg yolks. Beat on low speed increasing to medium for 2 minutes; the dough will look like a batter.

Step 4: Change to the dough hook attachment. Add 1 ¼ cups more flour and knead on low until combined and soft dough forms. Scrape down the bowl as needed.

Step 5: Knead on low speed, stopping occasionally, until dough pulls away from the bowl and forms a ball, about 3 minutes. Increase speed to medium-low and knead until smooth and supple, about 5 minutes. Add up to ½ cup flour if too wet.

Step 6: Turn dough onto a floured surface, cover loosely, and let rest for 10 minutes.

Step 7: Roll dough into a 12-inch circle about ½-inch thick. Use a 3-inch round cutter to cut donuts. Gather scraps, knead gently, rest 15 minutes, then cut again to make 10 donuts total.

Step 8: Place donuts 3 inches apart on greased or parchment-lined baking sheets. Cover loosely and let rise in a warm place until doubled in size, about 1 hour.

Step 9: Heat 4 inches of oil in a large pot to 350°F. Prepare a cooling rack over a baking sheet nearby.

Step 10: Place 1 cup granulated sugar in a bowl. Fill a piping bag fitted with a ½-inch metal tip with jam.

Step 11: Fry 2 to 3 donuts at a time for 2 minutes per side. Flip when donuts float and edges turn golden. Transfer to cooling rack and repeat.

Step 12: When slightly cooled but still warm, toss donuts in sugar. Insert piping tip into side of each donut, squeeze in a few tablespoons of jam. Serve within 4 hours, best warm.

Tips & Variations

Use a candy thermometer to keep oil at a steady 350°F to avoid greasy or undercooked donuts.

Try different jams like raspberry, apricot, or blueberry for varied flavors.

If you don’t have a piping bag, a resealable plastic bag with a small corner snipped off works well for filling.

For a lighter coating, dust donuts with powdered sugar instead of granulated sugar.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can mix and knead the dough by hand. Be prepared to knead for about 10–15 minutes until the dough is smooth and elastic.

What if I don’t have a deep-frying thermometer?

You can test oil temperature by dropping a small piece of dough into the oil. If it sizzles and rises to the top quickly, the oil is ready. Adjust the heat to maintain a steady frying temperature.