Ingredients
1 1/2 cups strawberry jam (or jelly, for finishing)
1 cup granulated sugar (for finishing)
5 cups canola oil (for frying)
1/2 teaspoon sea salt
1 teaspoon lemon zest
1 teaspoon lemon juice
1 large egg (room temperature)
6 tablespoons butter (at room temperature)
1 tablespoon granulated sugar (for dough)
1/3 cup granulated sugar (for dough)
3 1/4 cups all purpose flour (separated)
1 tablespoon active dry yeast
3/4 cup milk
Step by step
SPECIAL EQUIPMENT: KitchenAid® 13 cup food processor with dough attachment; 2 sheet pans; plastic wrap; 4 quart saucepan; candy thermometer; pastry bag with regular tip.
MAKE THE DOUGH: Measure the milk into a microwave safe glass measuring cup and warm the milk until it's warm (not hot) to the touch, about 30 seconds. Add 1 tablespoon of sugar and the yeast, and gently whisk to combine. Allow to sit until yeast is activated and foamy, about 3-5 minutes.
Fit your KitchenAid® 13-cup food processor with the dough blade. Add 3 cups (408g) of flour, 1/3 (67g) cup of sugar, the butter, egg, lemon juice, lemon zest and salt. Secure the lid and turn the processor on low. Allow the mixture to process for 1 minute undisturbed. Then, without stopping the machine, remove the food tube and add the remaining 1/4 cup (34g) flour. Allow the dough to knead for another 3-4 minutes, or until it is smooth and tender.
Lightly spray a large bowl with oil. Remove the dough from the processor, form a smooth ball, then place the dough in the bowl. Cover the bowl tightly with plastic wrap and let stand in a warm spot until doubled in size, about 2 hours.
FORM THE DONUTS: Prepare a large baking sheet by lining it with plastic wrap. When dough is risen, punch down the dough, place on a clean work surface, and press into a rectangle about 15”x5”. Slice the rectangle lengthwise into two equal pieces, then slice each narrow strip into 12 pieces. Take each strip of dough and knead/roll into a smooth ball a little larger than a golf ball. Place the formed dough balls onto the prepared baking sheet being sure to leave adequate space between them for the second rise. When all dough balls are formed, cover the tray with plastic wrap, place the tray in a warm area, and allow to rise until they have doubled in size, or about an hour.
FRY THE DONUTS: Heat canola oil in a 4 quart saucepan until about 350°F/177°C. While oil is heating, prepare a separate sheet tray or cooling rack by lining it with a double layer of paper towels; place the prepared tray beside the stove where you will be frying the donuts. Place 1 cup of sugar in a bowl, and set aside on the prepared tray. Working in batches, fry the doughnuts until golden, about 2 minutes per side, turning once. Use a slotted spoon to remove donuts onto the paper-towel lined tray. Allow to cool slightly before rolling each fried donut in granulated sugar.
FILL THE DONUTS: When all donuts are rolled in sugar, fill a pastry bag with jam. Working one donut at a time, use a sharp knife to cut a 1/2” slit/pocket through the side of the donut, then insert the pastry tip into the pocket and fill the donut with jam.