Ingredients:
- 600 g all-purpose flour,
- 3 large eggs
- 100 g unsalted butter, melted and cooled down.
- 70 g sugar,
- 1 tsp. vanilla extract,
- ½ tsp. salt,
- 2 Tbls. rum,
- 250 ml warm whole milk,
- 10 g active yeast,
- lard or vegetable oil, for frying,
- ½ cup raspberry jam.
- Sift dry ingredients: flour, yeast, salt and sugar to a bowl and blend slightly.
- Stir milk, vanilla extract, rum and add to the flour mixture all at once.
- Blend in a mixer fitted with the hook attachment.
- Start adding the eggs one at a time and continue to mix until the dough comes together. Continue to knead the dough until smooth and elastic, about 5 minutes. Dough will be loose and sticky a bit. And it's supposed to be. Do not add extra flour!
- Place the dough into a lightly oiled bowl, cover the bowl with plastic wrap and let rise for at least 1.5-2 hours.
- Turn the risen dough out onto a lightly floured surface and roll it out to 1/2 –inch thickness. Use 3-inch cookie cutter to cut out 18 doughnuts. Place the doughnuts onto a parchment-lined baking tray, cover the tray with plastic wrap and let the doughnuts rise for 45 minutes, if using room temperature dough or for an hour if using a cold dough.
- Heat the oil to 350 F (use a candy thermometer if cooking doughnuts in a pot). Fit in as many doughnuts as you can, but with enough room that they have at least an inch between them. Fry the doughnuts for about 2-3 minutes, then flip over the fry for another 2-3 minutes. Use slotted spoon to remove the doughnuts onto the cooling rack to drain.
- To fill the doughnuts, spoon the raspberry jam into a piping bag fitted with a doughnut tip. Insert the tip into the doughnut and fill with about a 2 tsp of the jam.
- Optional: you can dip warm dougnuts in icing glaze (stir 1 cup confectioners sugar with 3 Tbls. hot water) or drizzle confectioners sugar when cool completely.
The doughnuts are best enjoyed the
day they're are made.
