Use your favorite flavor of seedless jam to fill these doughnuts, which will be a hit with kids and grown-ups alike.
- 3/4 cup warm milk (about 110°F)
- 3/4 cup sugar
- 1 packet active dry yeast
- 2 1/4 cups all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1/4 tsp. kosher salt
- 2 Tbs. unsalted butter, at room temperature
- 2 egg yolks
- Nonstick cooking spray
- Vegetable oil for frying
- 3/4 cup seedless jam
Pour the milk into a bowl. Stir in 1/4 cup of the sugar and the yeast until dissolved. Let stand until frothy, about 10 minutes.
In the bowl of a stand mixer fitted with the dough hook, stir together the flour, cinnamon, nutmeg and salt. Make a well in the center and put the butter, egg yolks and yeast mixture in the well. Beat on medium-low speed until the dough comes together and forms a ball around the dough hook, 4 to 6 minutes. Remove the bowl from the mixer, cover with plastic wrap and let the dough rise in a warm place for 1 hour.
Transfer the dough to a lightly floured work surface, divide the dough in half and roll each piece into a log about 12 inches long and 1 1/2 inches wide. Cut each log into twelve 1-inch pieces, roll each piece into a small ball and place on a greased baking sheet, spacing the doughnuts about 1 inch apart. Spray the tops of the doughnuts with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until the doughnuts have almost doubled in size, about 30 minutes.
In a deep fryer, heat oil to 350ºF according to the manufacturer’s instructions. Working in batches, fry the doughnuts until light golden brown, about 1 minute per side. Using a fryer basket or slotted spoon, transfer the doughnuts to a plate.
Using the remaining 1/2 cup sugar, sprinkle the warm doughnuts on all sides with a light coating of sugar. Using a pastry bag fitted with a thin piping tip, gently pipe 1 to 1 1/2 tsp. jam into each doughnut. Serve warm. Makes 24 doughnuts.