*ingredients:
° 2 1/2 cup all-purpose flour, divided, plus additional flour*
°1/4 cup granulated sugar
° 1/4 teaspoon salt
°2 1/4 teaspoons instant yeast (1 sachet = 7 grams)
° 2/3 cup hot milk 110°F - microwave 36 sec.
° Four tablespoons melted unsalted butter, divided
°2 egg yolks
° teaspoon vanilla extract
°1/3 cup jelly or jam (without the huge servings of fruit)
°1/3 cup granulated sugar to roll a donut
*Methods:
In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 teaspoons (1 packet) instant yeast and 1/4 teaspoon salt.
Add the milk to the heat, 3 tablespoons of the melted butter, 2 egg yolks, and 1/2 teaspoon of the vanilla extract, and beat well.
Cover with plastic wrap and set aside at room temperature for 10 minutes, until a few bubbles form on the floor.
Add 1 1/2 cups flour, including enough so that the dough comes together and does not stick to the sides of the bowl. Knead in a bowl for five minutes. If the dough really sticks to your hands, sprinkle a little more flour and then keep kneading with clean, dry hands. Cover the bowl with plastic wrap and leave it up in a 100°F oven for forty-five minutes or at room temperature for half an hour, or until it doubles in size.
Line a baking tray with parchment paper and preheat the oven to 375 degrees Fahrenheit with a rack in the middle of the oven.
Turn the dough out to a floured floor and roll the dough out to a 1/2-inch thickness. Cut out circles using a 2 1/2-inch ball cookie cutter. Re-roll the confetti if necessary to make 12 donuts. Place the pastries on a lined baking sheet, cover with a tea towel and pop right back to the top in a 100°F oven for 20 minutes or at room temperature 45 minutes, or until puffed. Bake in the middle of a preheated 375°F oven for 10-12 minutes or until golden.
Straight from the oven, brush warm bread with 1 tablespoon of melted butter and roll in a bowl of sugar to coat with a little more sugar. Cut a deep slit inside the side of each donut and tube jam with a pastry bag in each one.
Enjoy!
