[Ingredients]
2tbsp dry yeast
1/2 cup milk - heat till around 40degC
1/3 cup + 1tsp sugar
2 1/4 cup all purpose flour
3 egg yolks
2tbsp unsalted butter - room temp
2tsp salt
2 cups vegetable oil
1 cup raspberry jam
[Steps]
Place yeast, warm milk and 1tsp of sugar in a small bowl, Set aside until foamy and doubled in size, about 15mins.
Place flour in a large bowl. Create a well in the center and add in eggs, yeast mixture, 1/4 cup sugar, butter and salt.
Using a wooden spoon, stir mixture till it comes together.
Dust the worktop with flour and transfer dough to worktop. Knead dough till dough is smooth, soft and bounces back when poked using a finger, about 8mins.
Place dough in a lightly oiled bowl, cover with plastic wrap and let rise till doubled, about 1 to 1.5hrs.
Roll dough out on a dusted worktop till 1/4inch thickness. Using a 2.5inch round cookie cutter, cut out 20 circles. Cover with plastic wrap and let rise 15mins.
In a medium saucepan, heat oil over medium heat till it reaches 187degC.
Using a slotted spoon, carefully slip 2 circles into the hot oil. Fry till it turns golden, about 40secs. Flip over and fry the other side till golden, another 40secs.
Transfer donuts to a kitchen towel-lined plate or baking tray.
While it's warm, roll it in sugar, set aside. When all the donuts are cooked, roll them in sugar again.
Fill a piping bag fitted with a round tip with jam. Using a toothpick/skewer, make a small hole at the side of each donut and fill the inside with jam.
Adapted from Bakers Royale