- Yield: 24 donuts
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- 1 cup Water, warmed to about 110°F
- 1 tbsp Instant or active yeast
- 3 cups All-purpose flour
- 1/4 cup Confectioners' sugar, plus more for dusting
- 3/4 tsp Salt
- 1/2 tsp Ground nutmeg
- 2 Large egg yolks
- 2 tbsp Vegetable oil, plus about 2 quarts for frying
- 1 tsp Vanilla extract
- 1 cup Filling - Jam, custard, Nutella, pumpkin butter, dulce de leche, etc
- Combine water and yeast in a bowl and let sit about 5 minutes, until it starts to foam.
- Whisk together flour, confectioners’ sugar, salt and nutmeg. Set aside.
- Whisk the egg yolks, 2 tbsp oil and vanilla into the yeast mixture until combined.
- Stir the liquid mixture into the flour mixture to create a sticky dough. Cover the bowl with plastic wrap and let the dough rise until doubled in size, 1 – 2 hours.
- Line a baking sheet with parchment paper and dust heavily with flour.
- Generously dust a clean surface with flour. Scrape the dough out of the bowl, dust with flour and pat into a 1/4 in-thick rectangle. It will be about 10 x 12″.
- Cut the dough into 24 two-inch squares, transfer to the floured baking sheet and sprinkle lightly with flour.
- Fill a large pot with 2″ of oil and heat over medium heat to 350F.
- Place as many dough squares in the pot as will fit without crowding. Fry until golden brown, about 3 minutes, flipping halfway through. Transfer the cooked donuts to a paper towel-lined baking sheet. Repeat with the remaining dough pieces.
- Add desired filling to a piping bag or squeeze bottle.
- When the donuts are cool enough to handle, use a paring knife to create a small pocket in the top of the donut. Place the tip of the piping bag into the pocket and squeeze 1 – 2 tsp of filling inside each donut.
- Dust the filled donuts generously with confectioners’ sugar and serve warm.
Recipe adapted from OnceUponAChef.com