- 300 g or 2 ½ c all-purpose flour, divided
- 50 g or ¼ c granulated sugar
- ¼ tsp salt
- 7 g or 2 ¼ g instant yeast quick acting
- 163 g or 2/3 cup warm milk (110˚F)
- 57 g or 4 tbsp unsalted butter melted, divided
- 2 egg yolks
- ½ tsp vanilla extract
- 100 g or 1/3 c cup jelly or jam (zip any chunks with an immersion blender)
- 62 g or ½ c confectioners’ sugar (for dusting)
- In the bowl of a stand mixer fitted with the whisk attachment, whisk 120 g or 1 c flour, ¼ c sugar, 7 g (2 ¼) instant yeast and ¼ tsp salt. Add the warm milk, 40 g or 3 tbsp melted butter, 2 egg yolks and ½ tsp vanilla extract. Whisk vigorously to combine well. Cover with plastic wrap and rest at room temperature until bubbles form on the surface (10 minutes).
- Switch to the dough hook. Add the remaining 180 g or 1 ½ c flour. Knead until elastic and no longer sticking to the sides (5 minutes). Cover the bowl with plastic wrap and let rise until doubled in bulk (1 ½ hour at room temperature).
- Centre a rack in the oven and preheat to 375°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough to just under ½” thick. Using a 2 ½” biscuit cutter, cut out 12 circles, rerolling scraps as needed. Place the doughnuts on the prepared baking sheet, cover with a tea towel and let rise until puffed (45 minutes).
- Bake until lightly golden on top (10-12 minutes).
- Melt the remaining 1 tbsp butter. As the doughnuts come out of the oven, brush them with butter and dust with confectioners’ sugar.
- Once the doughnuts are cool, fit a piping bag with the Bismark piping tip and add the jam or jelly to the bag. Gently thrust the piping tip into the side of each doughnut and squeeze in a dollop of jam or jelly.
- Told you it was fun and easy!
Adapted from Natasha’s Kitchen.