- 2 1/2 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 3/4 cup lukewarm milk, 110F
- 2 large egg yolks
- Splash of vanilla
- 3 tablespoons butter, softened
- 2 1/3 cups AP flour
- 1/4 teaspoon salt
- 1/4 cup raspberry preserves
- 1/4 cup peanut butter powder
- 1/8 cup confectioner's sugar
- In a large bowl: combine the yeast, sugar and milk. Set aside for 3-5 minutes, until a little foamy. Whisk in yolks, vanilla and butter.
- Add half of flour and stir with a spatula until combined. Add second half of flour and salt and combine with a plastic bowl scraper, knead the dough on a table until it forms a smooth dough, about 5 minutes.
- Oil a bowl, return dough to bowl, cover with plastic wrap and let rest at room temperature for 1 hour. Reserve this plastic wrap.
- Lightly dust your counter with flour, roll dough to a 1/2'' thickness. Cut into 3'' rounds. Let doughnuts rise for another 30 minutes at room temperature, loosely covered with the same plastic you used before at room temperature.
- Heat oil to 350°F in a cast-iron pan or heavy pot. Then add about 3 doughnuts at a time to the oil, cooking on each side until golden brown, about 2 minutes. Place doughnuts on paper towels.
- Once cooled, fill your OXO silicone bottles, fitted with a #11 large round tip, with good quality raspberry preserves. Insert tip into the sides (and bottoms if you're brave) of the doughnuts and fill with preserves.
- Combine confectioner's sugar and peanut butter powder, place them into a sieve and dust your doughnuts.
Don't discard the scraps, please. Nothing makes me angrier than food waste. You can fry those as well, and place them into cinnamon/sugar to have little tidbits of delight.