Ingredients:

  • 1 cup (240 ml) whole milk, lukewarm
  • 2 ¼ teaspoons (7g/ 1 packet) active dry yeast
  • ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast proofing
  • 3 large eggs, room temperature
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 4 tablespoons (57g/ ½ stick) unsalted butter, softened
  • 6 cups (1.4L) vegetable oil, for frying (Canola or Sunflower oil works well)
  • 1 cup (240ml) seedless raspberry jam (or your favorite flavor)
  • ½ cup (60g) powdered sugar, for dusting

Instructions:

  1. In a large bowl, dissolve yeast and 1 teaspoon of sugar in lukewarm milk. Let stand until foamy (5-10 minutes).
  2. Add remaining sugar, eggs, salt, and nutmeg to the yeast mixture. Whisk until combined.
  3. Gradually add flour, mixing until a shaggy dough forms. Add softened butter and knead until the dough is smooth and elastic (about 8-10 minutes in a stand mixer, or 10-12 minutes by hand).
  4. Place dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place until doubled in size (about 1-2 hours).
  5. Gently punch down the dough to release air. Turn out onto a lightly floured surface and roll to about ½-inch thickness. Use a 2 ½ - 3 inch round cookie cutter to cut out doughnuts.
  6. Place doughnuts on a parchment-lined baking sheet, cover loosely, and let rise for another 30-45 minutes, until puffy.
  7. Heat vegetable oil in a deep pot to 350°F (175°C).
  8. Carefully drop doughnuts into the hot oil, a few at a time. Fry for 2-3 minutes per side, until golden brown.
  9. Remove doughnuts with a slotted spoon and place on a baking sheet lined with paper towels to drain excess oil.
  10. Let doughnuts cool slightly. Warm the jam in a small pan (optional) and pipe or spoon into each doughnut. Dust generously with powdered sugar.
  11. Serve warm and enjoy the fruits of your labor!