2 ½ cups all-purpose flour
¼ cup granulated sugar
¼ tsp salt
2 ¼ tsp dry yeast
3/4 cup warm milk
6 Tbsp melted unsalted butter
2 egg yolks
½ tsp vanilla extract
⅓ jelly or jam or chocolate spread
⅓ cup of sugar
In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) dry yeast, and 1/4 tsp salt.
Add warm milk, 3 Tbsp melted butter, 2 egg yolks, and 1/2 tsp vanilla extract, and whisk vigorously to combine well.
Cover with plastic wrap and rest at room temperature for 10 minutes, until some bubbles form on the surface.
Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl for 5 minutes. If the dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry and floured hands. Cover the bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 1 1/2 hours, or until doubled in size.
Line a baking sheet with parchment paper and preheat the oven to 375˚F with a rack in the center of the oven.
Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps, if needed, adding the less flour as possible. This to make 12 donuts total. Place donuts on a prepared baking sheet, cover with a clean towel, and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.
Right out of the oven, brush the hot bun all over with the remaining 3 Tbsp melted butter, or more cause you need to be generous on this one. (it is the most important step of the recipe. That the step that is going to give the texture of the donut-like a fried one. If you don’t get generous with the butter on that step, it will just taste like sweet bread. ) and roll in a bowl of sugar to coat lightly with sugar. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one.
You can make them the day before and warm them up in the oven at 350 F for 2-3 minutes… A real wonder, a really delicious recipe !!!
I wrap the leftover very well in aluminum paper and heat them up the day after in a preheated oven for just 2 to 3 minutes. They were still just excellent!
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