Milk makes a richer dough but using all water is fine for a lighter dough that is also pareve.
- 2 T bsp instant or bread machine yeast -
- ¼ cup warm water -
- 1 cup warm milk or water -
- 1/3 cup oil or pareve shortening -
- 1/3 cup sugar -
- ½ tsp salt -
- 2 eggs -
- 2 egg yolks -
- 4-5 cups all-purpose flour, as necessary -
- 1½ cups jam or jelly for filling (strawberry or raspberry) -
- Oil for frying -
- Granulated superfine sugar -
1. In a large mixer bowl, whisk the yeast with the 1/4 cup of water and let stand 2-3 minutes.
2. Add the 1 cup of milk and oil or shortening. Let the mixture cool a bit and then add the sugar, salt, eggs and yolks. Stir well and pour into the yeast mixture.
3. Add the flour and stir on low speed to form a soft dough. Increase the mixer speed to medium and knead for 5-8 minutes, adding a bit of flour as needed to form a firmer dough. When the dough is smooth and elastic, remove the dough hook, spray the dough with nonstick cooking spray and cover the bowl with a large plastic bag. Let the dough rise until almost double in size or do a cold rise overnight in the refrigerator.
4. Punch down the dough and pinch off pieces to form small, golf ball-sized balls. Place them on a cookie sheet or plate, cover and let rest for 15 minutes.
5. In a deep fryer or heavy Dutch oven, heat four inches of oil to 375F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift the doughnuts out using a slotted spoon and drain on paper towels.
6. Slit the doughnuts open two-thirds of the way. Pipe or spoon in a tablespoon or so of jelly and gently reseal the doughnuts. Sprinkle with granulated sugar, if desired. Serve at once.