Jelly Doughnuts
INGREDIENTS
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2 1/2 teaspoons (1 7-gram or 1/4-ounce packet) active dry yeast
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1/4 cup (50 grams) granulated sugar
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3/4 cup (180 ml) lukewarm (not hot) milk
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2 large egg yolks
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Few gratings of orange or lemon zest, 1 teaspoon vanilla or 1/2 teaspoon almond extract
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2 tablespoons (1 ounce or 30 grams) butter softened
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2 1/3 cups (290 grams) all-purpose flour
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1/4 teaspoon coarse or kosher salt
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1 egg white, whisked until frothy (for peskier filling method)
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Vegetable oil for deep-frying, and coating bowl
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1/2 to 2/3 cup jam or preserves of your choice
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Powdered sugar
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