Now you can fill these donuts or what some Italians call Bombolonis with other ingredients besides cherry jelly, like Nutella or custard for instance. Makes 24
2 1/4 teaspoons Saf-Instant yeast
1 tablespoon plus 1/2 cup granulated sugar, divided
6 tablespoons water, heated to 115F
1 1/2 cups whole milk
1 teaspoon sea salt
2 large eggs, beaten
6 tablespoons butter, melted
5 cups unbleached all-purpose flour, + some for dusting
2 tablespoons olive oil, for greasing bowl & baking sheet
2 qts vegetable oil, for frying
1 cup cherry jelly
1 cup powdered sugar
Using a stand mixer with a paddle attachment add the yeast, 1 tablespoon of sugar and water, mix until frothy about 10 minutes. Add the remaining 1/2 cup sugar, milk, salt, eggs and butter; mix on medium speed until blended, 3 minutes. With the mixer still on add in the flour slowly until dough is smooth, about 1 minute. Transfer to a greased bowl, loosely cover with plastic and set in a warm place until doubled in size, about an hour.
Lightly dust a surface with flour and roll the dough out to a 13” round that’s 1/2” thick. Using a 2” ring cutter, punch out rounds and place on and baking sheet that has a greased parchment paper on top. Gather and reuse the dough scraps to make more rounds. Let sit in a warm place for 30 minutes.
In a heavy saucepan add the oil when hot careful add the rounds 4-5 at a time. Flip once until golden, 2-3 minutes on each side. Use a slotted spoon to remove to a wire rack that’s placed over a baking sheet. Set aside to cool.
Fill a pipping bag with the jelly and cut the tip. Make a small hole in the donuts and fill it with the jelly. Repeat until all donuts are filled. In a brown paper bag add the powdered sugar. Drop the donuts in the bag a few at a time to coat. Enjoy!