° 2 1 cup2 cups all-cause flour, divided, plus extra flour*
° 1/four cup granulated sugar
° 1/four teaspoon salt
° 2 1/four teaspoons quick-performing immediately yeast (1 sachet = 7 grams)
° 2/3 cup heat milk 110°F – microwave 36 seconds.
° four tablespoons melted unsalted butter, divided
° 2 egg yolks
° tsp vanilla extract
° 1/three cup jelly or jam (with out the huge portions of fruit)
° 1/three cup granulated sugar for rolling a donut
In a huge bowl, whisk collectively 1 cup of flour, 1/four cups of sugar, 2 1/four teaspoons (one packet) immediately of yeast and 1/four teaspoons of salt.
Add warm milk, three tablespoons of melted butter, 2 egg yolks and 1/2 teaspoon of vanilla extract, and whisk until properly combined.
Cover with plastic wrap and leave at room temperature for 10 minutes, until a few bubbles form on the floor.
Ultimately add 1 half cup of flour, including simply enough dough dough holds collectively and would not stick with the facets of the bowl. Knead in the bowl five minutes. If the dough really sticks to your hands, sprinkle a little flour after which preserve kneading with clean, dry hands. Cover the bowl with plastic wrap and allow to push up in a 100° F oven for forty-five minutes or at room temperature for 1 half hour, or until doubled in size.
Line a baking tray with parchment paper and preheat the oven to 375 Fahrenheit with a rack inside the middle of the oven.
Turn the dough out onto a floured floor and roll the dough out to half an inch. Cut out circles using a 2 half-inch spherical cookie cutter. Roll out any leftover dough to make 12 doughnuts. Place desserts on an organized baking tray, curl with a tea towel and push up in a 100° F oven for 20 minutes or at room temperature forty-five minutes, or until puffed. Bake indoors in the middle of a preheated 375° F oven for 10-12 minutes or until barely golden.
As soon as in the oven, brush the warm whole wheat bread with 1 ultimate tablespoon of melted butter and roll in a bowl of sugar to coat with a little sugar. Cut a deep slit in the inside of the side of each donut and pipe jam with a pastry bag in each.