Honey & But­ter

Fill these per­fect, pil­lowy dough­nuts with jam, pud­ding, curd or what­ever turns your crank.

The Coast - Food and Drink Holiday Recipes - - Contents -


2 pack­ages in­stant yeast

¼ cup warm wa­ter

3 ¾ cups all purpose flour

½ cup sugar

¼ cup but­ter, at room tem­per­a­ture

½ tsp salt

3 egg yolks

1 cup but­ter­milk

1 tsp vanilla bean paste/ex­tract

½ cup-ish rasp­berry jam or what­ever

you want to fill with

sugar for dust­ing


In a small bowl, sprin­kle yeast into warm wa­ter and set aside for 3 min­utes.

In a stand mixer, with the pad­dle add the flour, sugar, but­ter and salt. Mix on medium un­til the but­ter is evenly mixed in.

In a sep­a­rate bowl whisk the yolks, but­ter­milk and vanilla pour into the bowl with the dry in­gre­di­ents then add in the yeast/wa­ter mix­ture. Turn the mixer on low and mix un­til just com­bined.

Ex­change the pad­dle for the dough hook, mix on medium high and mix for 5-ish min­utes un­til the dough is shiny and elas­tic.

Place the dough in an oiled bowl, cover loosely with plas­tic wrap and al­low to rise for 30 min­utes. Not dou­ble the size, just un­til it gets a bit puffy and a lit­tle vol­ume.

On a lightly floured workspace turn out the dough and roll it out to re­lease some of the air. Let rest for 10 min­utes. Roll out to about a quarter-pinch and use a cir­cu­lar cut­ter to get as many dough­nuts as you pos­si­bly can. Place them on a cookie tray lined with parch­ment.

Cover and let rise un­til dou­bled in size. Fill a pip­ing bag fit­ting with a plain tip with rasp­berry jam pud­ding, curd, what­ever your fill­ing is. Set aside.

Fill a large shal­low bowl with sugar and set aside.

Rev up your deep fryer. We use veg­etable short­en­ing but you can use any oil you like. Get that baby up to 350.

Gen­tly place a few dough­nuts into the oil. Al­low dough­nuts to cook for around 1 to 2 min­utes per side un­til golden. Lift the dough­nuts out of the oil and trans­fer them to the sugar bowl for dust­ing. Gen­tly lift from the sugar bowl onto a tray with pa­per towel. Re­peat.

When your dough­nuts are cool enough to han­dle, pierce one end with the pas­try tip and fill with jam.

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