Baked donut


°2 cups 1-c flour, divided, plus additional flour*
°1/4 cup granulated sugar
°1/4 tsp salt
°2 1/4 teaspoons Fast Performance Instant Yeast (1 kit = 7g)
°2/3 cup milk Heat 110 degrees F – microwave 36 seconds.
°4 t melted butter
°2 egg yolks
°TSP vanilla
°1/3 cup jelly or jam (with huge servings of fruit)
°1/3 cup granulated sugar for rolling a donut


In  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 be heated, three tablespoons of melted butter, 2 egg yolks and ½ teaspoon of vanilla extract, and mix well.
Cover with plastic wrap and let sit at room temperature for 10 minutes, until a few bubbles form in the soil.

Finally adding 1/2 c flour, including just so dough holds together & doesn't stick to sides of bowl. Knead in a bowl for five minutes. If the dough really sticks to your hands, sprinkle a little flour and keep the dough clean and dry. Cover the bowl with plastic wrap and leave in a 100°F oven for forty-five minutes or at room temperature for half an hour or until doubled in size.

Line a baking sheet with parchment paper and preheat the oven to 375°F with a rack inside the middle of the oven.
Place the dough on a floured floor and roll out the dough to ½ inch. Cut out circles using a 2.5 inch ball cookie cutter. Roll up the confetti if necessary to make 12 donuts. Place desserts on an organized baking sheet, lined with a kitchen towel, and 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 about 10-12 minutes. Barely golden.

Right out of the oven, brush the warm whole loaf with 1 tablespoon of melted butter and roll it in a bowl of sugar to coat it with a little more sugar. Cut a deep slit inside each side of the donut and pipe the jam with a pastry bag into each one.

Enjoy !