Ingredients
1cupwarm water,heated to about 110 degrees F
1tbspinstant/rapid rise yeast,or active dry yeast
3cupsall-purpose flour,spooned into measuring cup and leveled off
¼cupconfectioner’s sugar,plus more for coating
¾tspsalt
½tspground nutmeg
2large egg yolks
2tbspvegetable oil,plus about 8 cups more for frying
1tspvanilla extract
1cupjam,or jelly, custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc., optional
Preparation
Combine the water and yeast in a small bowl and let sit for about 5 minutes until foamy.
Meanwhile, in a large bowl, combine the flour, confectioners’ sugar, salt, and nutmeg. Whisk to combine and set aside.
Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky.
Cover the bowl with plastic wrap and let the dough rise on the countertop for 1 to 2 hours until doubled in size.
Line a baking sheet with a few layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and hands with flour.
Scrape the dough out of the bowl onto the counter and dust the dough with flour.
Pat the dough into ¼-inch-thick rectangle, about 10×12-inches in size, making sure the bottom doesn’t stick and adding more flour to the counter and hands as needed.
Using a pizza wheel or very sharp knife, cut the dough into 24 2-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
Add enough of oil to a large Dutch oven or heavy pot to measure about 2-inches deep and heat over medium heat to 350 degrees F.
Place 6 dough pieces in the oil and fry for about 3 minutes until golden brown, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325 and 350 degrees F.
Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 2 teaspoons of jam or jelly inside.
Using a fine sieve, dust the donuts generously with confectioners’ sugar.
Serve warm and enjoy.
