Jelly Doughnuts

      • Ingredients:
        • 2 ½ cups Arrowhead Mills All-Purpose Flour (divided)(plus more for dusting)⁠
        • ¼ cup Organic Granulated Sugar⁠
        • ¼ teaspoon Fine Kosher Salt⁠
        • 2 large Egg Yolks⁠
        • 1 teaspoon Vanilla Extract⁠
        • 4 tablespoons Unsalted Butter (divided)(melted)(cooled)⁠
        • 1 Packet Instant Rise Yeast (2 ½ teaspoon)⁠
        • ⅔ cup Warm Milk (105 degrees)⁠
        • 4 tablespoons Unsalted Butter (divided)(melted)⁠
        • ½ cup Jelly or Jam⁠
        • ⅓ cup Granulated Sugar (to roll donuts in)

      • Directions:
        1. In a large bowl, combine 1 cup flour, ¼ cup granulated sugar, salt, egg yolks, vanilla extract and 3 tablespoons cooled melted butter. Whisk well.⁠
        2. Allow mixture to sit for 5-10 minutes until bubbles start to form on the surface.⁠
        3. Add remaining 1 ½ cups flour and mix until the batter pulls from the side of the bowl. Hand knead for 5 minutes until a smooth ball forms. Add a little flour to mixture as needed if it becomes too sticky.⁠
        4. Cover and let rise for 1 ½ hours until at least doubled in size. (you can test if it’s ready by gently poking the dough. If it springs back and leaves a small indentation, it’s ready to go!)⁠
        5. Divide the dough into 12 equal pieces. Roll each piece into a ball and place on a parchment lined baking sheet. Cover lightly and let proof for an additional 45 minutes.⁠
        6. Uncover and bake in a preheated 375° F oven for 10-12 minutes or until cooked all the way through.⁠
        7. Remove from oven and while hot, brush each donut with melted butter and toss in granulated sugar. Allow to cool completely.⁠
        8. Using a sharp knife, cut a deep slit into the side of each donut and fill using a piping bag filled with jelly.⁠
        9. Enjoy!⁠