For the Doughnuts
- 11/3 cups warm whole milk
- 2 (1/4 ounce) packages Red Star Instant Yeast
- 1/4 cup plus 1 tablespoon granulated sugar
- 1 egg, at room temperature
- 5 tablespoons unsalted butter, softened
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- Vegetable oil, for frying
- 1 cup rhubarb jam
For the Vanilla Sugar
- 11/2 cups granulated sugar
- 1/2 teaspoon vanilla extract
In the bowl of a stand mixer fitted with dough hook, combine milk, yeast and 1 tablespoon sugar. Whisk to combine and let sit 5-10 minutes until frothy.
Meanwhile, in a separate bowl, whisk together flour, salt and cinnamon. Add the egg, butter and remaining sugar to the milk mixture. Mix on low to combine. Mix in 1 cup of flour mixture, then add remainder in 2 parts, letting each addition incorporate before adding the next. Once all flour is incorporated, turn mixer to high and knead for 5 minutes, until dough is smooth and elastic. Add up to 1/4 cup more flour if needed.
Turn dough onto a lightly floured work surface and knead by hand for a few minutes, then shape into a ball. Grease a large bowl with butter and put the dough in it to rise, covered, until doubled in size, about 30 minutes.
Gently punch down dough and turn onto a lightly floured work surface. Roll into a rough circle about 1/2-3/4-inch thick. Use a 3-inch round cutter to cut out 12 doughnuts. Do not re-roll scraps, just cut into doughnut holes.
Transfer doughnut cut-outs to a parchment-lined baking sheet. Cover and let rise for 15 minutes.
Meanwhile, fill a large, heavy-bottomed pot with 3 inches oil. Heat to 350ºF. Make vanilla sugar by whisking vanilla into sugar until evenly distributed. Line a baking sheet with paper towels and place a cooling rack on top; set aside.
Fry the doughnuts 2 at a time until golden brown on each side, about 2 minutes per side. Use a slotted spoon to transfer the doughnuts out of the pot and onto the cooling rack. Let cool for 1 minute, then roll in vanilla sugar. Repeat with remaining doughnuts and let cool 5 minutes.
Pierce a hole in the side of each doughnut with a skewer or paring knife. Fill a pastry bag fitted with a small round tip with the jam. Fill each doughnut with jam until you feel the sides puff up and jam just starts to overflow.
Recipe by our own Kristie Pryor of @thesweetandsimplekitchen