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Add a photoServings: 6
Ingredients
- 1 c. lowfat milk
- 3 Tbsp. unsalted butter
- 1 pkt rapid rise dry yeast
- 3 Tbsp. sugar
- 3 x egg yolks slightly beaten
- 3 1/2 c. cake flour - (1 lb)
- 1/2 tsp salt Fat for frying such as canola oil
- 10 ounce raspberry jam
- 2 c. confectioners' sugar
Directions
- In a small saucepan, scald the lowfat milk by heating just till bubbles form around the edge of the pot; the lowfat milk shouldn't actually boil. Remove from heat and whisk in butter to heat, allow to cold 10 min.
- Transfer the mix to the bowl of a standing mixer fitted with a dough hook. Bloom the yeast by sprinkling it over the hot lowfat milk and butter. Add in the sugar and stir gently to dissolve. Let stand 10 min till foam appears, this indicates the yeast is active.
- Turn mixer on low and add in the egg yolks then gradually add in the flour. When the dough starts to come together, increase the speed to medium and add in the salt. Stop the machine periodically to scrape the dough off the hook. Mix just till the dough is supple and elastic, about 5 min.
- Once smooth, turn dough out on a lightly floured surface and knead gently for 2 min. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise till doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hrs because chilling will make the dough easier to roll out.
- Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or possibly water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 min.
- Heat 3-inches of vegetable oil or possibly shortening to 375 degrees in an electric fryer or possibly deep saucepan. Slip doughnuts in the warm oil, top-risen side down, and fry doughnuts till golden brown, about 4 min each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels.
- Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly hot.
- This recipe yields 6 doughnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 674 | |
| Calories from Fat 61 | 9% |
| Total Fat 6.97g | 9% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 39mg | 2% |
| Potassium 214mg | 6% |
| Total Carbs 143.86g | 38% |
| Dietary Fiber 2.2g | 7% |
| Sugars 70.76g | 47% |
| Protein 8.65g | 14% |
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