Doughnuts

Pour warm milk into the bowl of a stand mixer. Sprinkle yeast on top and stir until dissolved. Let stand until foam rises, about 5 minutes.

Add the sugar, salt, vanilla and eggs to the bowl. Whisk until combined well. Use your mixer’s dough hook and add flour. Combine well, occasionally scraping down bowl.

Add the butter, in pieces, and mix until smooth. The dough batter will be sticky.

Place dough in a well-oiled (sprayed with Pam) bowl. Refrigerate and let rise for 3-4 hours or until doubled in size.

Line with parchment and lightly flour 2 large baking sheets..

Dust some flour on a clean surface and roll out dough to 1/2 inch thickness. Using a 1/2-inch cookie cutter, cut into discs. Lay the discs on the lined, floured baking sheets.

Dust discs with more flour, cover with plastic wrap and let rest in a warm place for 30 minutes up to 1 hour.

On medium high flame, heat oil in a large deep pot. Deep fry thermometer should register between 365- 370° F. Lower the doughnuts using a large slotted spoon into the oil. Fry in batches, a few at a time, until golden brown, about 1 1/2 minutes, remembering to gently push, roll around and submerge doughnuts in oil. Take out and drain on paper towels.

Fit a pastry bag with round tip #3. Fill bag with jam or desired filling. Insert the tip into a side of the doughnut. Apply light pressure and fill. Set aside.

Dust with confectioner’s sugar.

Serve warm.

Loosely adapted from Food Network Magazine’s Jelly Doughnuts.