° 2 1 cup2 c flour, divided, plus additional flour*
° 1/4 c sugar
° 1/4 tsp of salt
° 2 1/4 teaspoons of immediate action rapid yeast (1 sachet = 7 grams)
° 2/3 cup hot milk 110°F – microwave 36 seconds.
° four tablespoons melted unsalted butter, divided
° 2 egg yolks
°tsp vanilla extract
° 1/3 cup of jelly or jam (without the large portions of fruit)
° 1/3 cup granulated sugar for rolling a donut
In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 teaspoons (one packet) immediately yeast and 1/4 teaspoon salt.
Add the hot milk, three tablespoons of melted butter, 2 egg yolks and ½ teaspoon of vanilla extract, and whisk until well blended.
Covering with plastic wrap and letting sit at room temperature for 10 min
Add 1/2 cup ultimate flour, including just enough until the dough holds together and doesn’t 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 flour, then continue kneading with clean, dry hands. Covering bowl with plastic wrap & let rise in a 100°F oven about 45 min
Line a baking sheet with parchment paper and preheat the oven to 375 degrees Fahrenheit with a rack inside the middle of the oven.
Turn the dough ON a floured floor and roll out the dough to a half inch. Cut out circles using a 2 half-inch spherical cookie cutter. Roll up the scraps so important to make 12 donuts. Place desserts on an organized baking sheet, cover with a kitchen towel, and let rise in a 100°F oven for 20 min Baking in middle of a preheated 375°F oven about 10-12 minute
As soon as it comes out of the oven, brush the hot bread with a final tablespoon of melted butter and roll it in a bowl of sugar to coat it with a little sugar. Cut a deep slit inside the side of each donut and pipe the jam with a pastry bag into each.