5.5 dl (2 ⅓ cups) all-purpose flour, spooned and leveled, plus more as needed
Oil for frying ; use a neutral oil like vegetable or canola
For the raspberry jam:
140 g raspberries frozen or fresh
1 ¼ tsp cornstarch
1 ¼ tsp lemon juice
2 tbsp sugar
2 tbsp water
Directions
For the Donut Dough: Warm the Milk and Butter: Heat the milk in a saucepan or microwave until warm (95–105°F / 35–40°C). Add the butter and stir until melted. Let the mixture cool to lukewarm.
Activate the Yeast: Sprinkle the yeast over the warm milk mixture. Let it sit for 5–10 minutes until foamy.
Mix the Dough: In a mixing bowl, combine the yeast mixture, egg, sugar, salt, nutmeg, and half of the flour. Mix with a wooden spoon or stand mixer (using the paddle attachment) until smooth. Gradually add the remaining flour while mixing on low speed.
Knead the Dough: If using a stand mixer, switch to the dough hook and knead on medium speed for 3–4 minutes until the dough is smooth and elastic. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth.
First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
Shape the Donuts: Roll the dough out on a floured surface to about 1 cm (⅜ inch) thick. Use a round or shaped cutter to cut out donuts. Place them on a floured baking sheet, cover lightly with a towel, and let rise again for 30 minutes.
Heat the Oil: Pour oil into a deep fryer or large pot, at least 7.5 cm (3 inches) deep, and heat to 185°C (365°F).
Fry the Donuts: Fry 2–3 donuts at a time, cooking for about 1 minute per side or until golden brown. Remove with a slotted spoon and roll in sugar then place on a wire rack to drain and cool.
For the Raspberry Jam: Combine Ingredients: In a small saucepan, combine the raspberries, cornstarch, lemon juice, sugar, and water.
Cook the Jam: Heat the mixture over medium heat, stirring constantly, until the raspberries break down and the mixture begins to thicken (about 5–7 minutes).
Strain the Jam (Optional): For a smooth filling, strain the jam through a fine-mesh sieve to remove the seeds.
Cool the Jam: Allow the jam to cool completely before transferring to a piping bag.
Assemble the Donuts: Use a sharp knife to make a small pocket or slit in the side of each donut. Fill a piping bag with the raspberry jam and insert the nozzle into the pocket. Squeeze gently to fill each donut. Serve immediately!
