Ingredients:

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup lukewarm water
• 1 ½ cups warm whole milk
• ¼ cup granulated sugar
• 2 tablespoons honey
• 3 large eggs, room temperature
• 5 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• Canola oil for frying
• Sugar for coating donuts
• 1 (18-ounce) jar raspberry preserves or jelly (seedless)

Instructions:

1. Activate the Yeast:
   • In the bowl of a stand mixer, dissolve the yeast in lukewarm water.
   • Stir in the warm milk, sugar, honey, and eggs.
   • Add the dough hook attachment, then mix in the flour and salt.
   • Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
   • Cut the butter into small pieces and add it to the dough.
   • Scrape the bowl as needed and continue beating the dough until smooth, about 5-7 minutes.
2. Knead the Dough:
   • Turn the dough out onto a floured surface and knead for 5-6 minutes until it becomes smooth. The dough will be sticky at first.
   • After kneading, form it into a ball and place it in a greased bowl.
   • Cover loosely with plastic wrap and a clean kitchen towel.
   • Allow the dough to rise in a warm place for 1 to 1 ½ hours or until doubled in size.
3. Second Rise:
   • Turn the dough out onto a floured surface and knead it for a few minutes.
   • Place it back into the greased bowl (re-grease if necessary) and let it rise again until doubled in size, about 1 hour.
4. Shape the Donuts:
   • Roll the dough to a ¾-inch thickness on a floured surface.
   • Using a 3 ½-inch round doughnut cutter, cut out the donuts. Flour the cutter between each use for easy cutting.
   • Gently tap the doughnut out of the cutter and onto the counter.
5. Proof the Donuts:
   • Place the cut donuts on a parchment-lined half sheet pan, leaving enough space between them for rising.
   • Cover the pan loosely with plastic wrap and refrigerate overnight for a slow proofing process. Alternatively, let the doughnuts rise at room temperature for about 30 minutes before frying.
6. Fry the Donuts:
   • Heat about 3-4 inches of canola oil in a 12-inch or 13.5-inch cast iron skillet over medium heat until it reaches 375°F. Use a thermometer to ensure the oil stays at the correct temperature.
   • Fry a few doughnuts at a time, cooking each side for 1-2 minutes until golden brown. Use tongs to flip carefully.
   • Once fried, transfer the donuts to a paper towel-lined sheet pan to absorb excess oil.
7. Coat and Fill the Donuts:
   • While the donuts are still warm, roll them in granulated sugar.
   • Using a pastry bag with a tip, inject the raspberry preserves or jelly into each donut.
8. Serve:
   • Serve immediately for the freshest taste, ideally with a cup of coffee.

Nutrition