Ingredients
Method
Activate the yeast:
- Mix warm milk and sugar in a bowl, then sprinkle the yeast on top. Let it sit for 10 minutes until it becomes foamy.
Make the dough:
- In a large bowl, combine flour and salt. Add the yeast mixture, egg yolks, and butter. Mix until dough forms, then knead for 5–7 minutes until smooth and stretchy.
First rise:
- Place dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shape the doughnuts:
- Punch down the dough and roll it out to about ½ inch thick. Cut out circles with a 2½-inch cutter. Place on a floured tray, cover with a towel, and let them rise for another 30 minutes.
Fry:
- Heat oil to 350°F (175°C). Carefully fry a few doughnuts at a time, about 1 minute per side, until golden brown. Drain on paper towels.
Fill with jelly:
- Once slightly cooled, fill a piping bag with jelly. Poke a small hole in each doughnut and pipe in the filling until you feel it puff slightly.
Coat with sugar:
- Dust with powdered sugar generously. Serve warm and enjoy immediately!
Notes
- These are best eaten the same day—they lose their soft texture overnight.
- You can use any jam you love, but seedless raspberry gives that classic look and taste.
- To keep the oil temperature steady, use a cooking thermometer.
- For a dairy-free version, use warm water and vegan butter.