Powdered Donuts
Donuts or Doughnuts? Although the spelling is controversial, the one thing we can all be sure of is they are the best sweet thing out there! Growing up in Germany for most of my childhood years, the one thing I always remember so fondly are the jam stuffed donuts. If anyone knows how to make donuts, its the bakers in Germany. Everything in a German bakery is so delicious but the donuts are extra special. Every morning my mom would take me to the bakery and would buy me a donut and pretzel (recipe also on the site). To this day, I talk about those donuts. My husband has been on a mission to replicate my favorite donuts and I have to admit, this batch was the closest! After trying many recipes, my husband found the winner (Bon Apetit for the win again - https://www.bonappetit.com/recipe/jam-filled-challah-doughnuts).
Ingredients:
1½ teaspoons active dry yeast
1 tablespoon plus ¼ cup sugar
5 large egg yolks
1 teaspoon kosher salt
2⅓ cups all-purpose flour, plus more
6 tablespoons unsalted butter, room temperature, cut into pieces
Vegetable oil (for bowl)
Directions:
Mix yeast, 1 Tbsp. sugar, and ½ cup warm water in the bowl of a stand mixer fitted with paddle attachment to combine; let sit until mixture is foamy, 8–10 minutes.
Add egg yolks, salt, and remaining ¼ cup sugar and beat on medium-low speed to combine, about 1 minute. Increase speed to medium and gradually add 2⅓ cups flour; mix until combined and thick, about 3 minutes. Remove paddle, scrape down mixture back into bottom of bowl, and swap in dough hook.
With mixer on low speed, add butter a piece at a time, mixing until incorporated after each addition. Once all the butter has been added, mix until dough is smooth, shiny, and elastic, about 5 minutes.
Turn dough out onto a lightly floured surface and knead, adding more flour by the tablespoonful, until no longer sticky, about 3 minutes. Place dough in a lightly oiled large bowl and turn to coat. Cover loosely with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
Punch down dough and roll or pat out on a lightly floured surface to ½" thick. Punch out rounds of dough with cutter and place on a parchment-lined baking sheet, spacing 1" apart. Reroll scraps once and cut out more rounds. Cover doughnuts loosely with plastic wrap and let rise until not quite doubled in size, 30–40 minutes.
Fit a large heavy saucepan with thermometer (super important to have as it will provide the correct temperature for the oil to fry properly)
Pour the oil about 3 inches in height in your saucepan and wait for the temperature to register at 350F.
Depending on your pot, place 1-3 donuts in at a time.
Turn once, until golden brown, about 2 minutes. Transfer to a paper towel–lined baking sheet; let cool slightly.
if you've managed to not eat one already from the rack ;), sprinkle with powdered sugar.
Get yourself a cold glass of milk and enjoy!
