1/4 cup whole milk
3/4 ounce (4 1/2 teaspoons) instant yeast
1 tbsp sugar
3 tbsp sugar
1 1/2 teaspoons salt
1/4 teaspoon mace
2 tablespoons nonfat powdered milk
1 large egg
3/4 c milk
2 cups all-purpose flour
1 cup bread flour
1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut
3 tablespoons unsalted butter, room temperature
- Microwave 1/4 c milk at 15 sec intervals until it is warm BUT NOT HOT. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes.
- In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
- Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
- Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
- Add enough oil (or vegetable shortening) to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the donuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate.
- While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
- When donuts are cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam.