Recipe by our own Kristie Pryor of @thesweetandsimplekitchen
1 ⅓ cup whole milk, warm
2 packages Red Star Instant Yeast
¼ cup granulated sugar plus 1 tbsp
1 egg, room temperature
⅓ cup unsalted butter, softened (5 tbsp)
4 cups all purpose flour
¼ tsp cinnamon
1 tsp salt
Vegetable oil for frying
1 cup rhubarb jam
1 ½ cups granulated sugar
½ tsp pure vanilla extract
Warm your milk in the microwave until warm to the touch, but not hot. If your milk is too hot is could run the risk of killing the yeast. You just want it to be warm.In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk,1 tbsp sugar, and the yeast. Whisk together to combine gently and allow to stand for 5-10 minutes or until frothy.
Meanwhile, whisk together flour, cinnamon and salt. Next add your egg, softened butter and granulated sugar to the milk and yeast mixture. Turn the mixer on low to begin to combine.
Next add in 1 cup of the dry ingredients, and the turn the mixer on low. Add in the remaining dry ingredients in two addition, allowing the flour to incorporate a bit after each addition. Once all your flour is incorporated, set the mixer to high and allow the hook to work the dough for about 5 minutes – you want the dough to appear smooth and elastic.
Note: If after a few minutes your dough is a bit wet and sticking to the bottom of the bowl, add in an additional tbsp of flour at a time until this stops, adding up to an additional 1/4 cup of flour only.
Remove the dough from the bowl and turn it out onto a lightly floured work surface, and knead the dough with your hands for another few minutes, and shape it into a ball. Place the dough into a large bowl that has been greased with butter. Cover it with plastic wrap and set it in a warm place to rise until it has doubled in size - about 30 minutes.
Once the dough has risen, punch it down and turn it out onto a lightly floured work surface. Use a rolling pin to roll the dough into a rough circle that is about 1/2 – 3/4 inch thick.Use a 3 inch round donut cutter, and cut out 12 doughnuts. ** Note: Don’t re-roll the scraps, just cut them into doughnut holes.
Place your doughnut cut outs onto a parchment lined baking sheet and cover with plastic wrap. Set in a warm place to rise again for 10-15 minutes. Meanwhile, fill a large heavy bottomed pot with 3 inches of vegetable oil. Heat oil to 350˚ F degrees & prepare your vanilla sugar.
In a bowl, whisk together sugar and vanilla until the vanilla is evenly distributed. Set aside until ready to use.
Frying & Filling
Line a baking sheet with paper towel, and place a cooling rack on top. Set the rack and your vanilla sugar on the counter beside where you are frying your doughnuts.
Once your oil is preheated, fry the doughnuts two at a time until golden brown on each side - about 2 minutes per side. Use a slotted spoon to transfer the fried doughnuts to the cooling rack and let them cool for no more than 1 minute.
Roll the doughnuts in the vanilla sugar. You want the doughnuts to still be hot, but not oily when you roll them in the sugar, otherwise the sugar won’t stick. Repeat with the remaining doughnuts and allow them to cool for 5 minutes.
Pierce each doughnut with a wooden skewer or a paring knife. Fit a pastry bag with a small round tip and fill with rhubarb jam. Fill each doughnut with jam until you start to feel the sides puff up and the just starts to overflow out of the hole. Set on a plate and enjoy!
Watch how to make the dough for yeasted doughnuts here!