• 1 (1/4-oz.) env. rapid-rise dry yeast
• 4 tbsp. sugar, divided
• 1/4 c. lukewarm water
• 3 1/2 c. unbleached all-purpose flour (approx.), divided
• 1/2 c. lukewarm milk
• 1 egg• 1 egg yolk
• Pinch of salt
• Grated zest of 1 lemon
• 3 1/2 tbsp. butter, at room temperature
• Vegetable oil for deep-frying
• Seedless jam such as strawberry or raspberry, about 1/2 c.
• Powdered or granulated sugar for rolling
12 x 16 inches
Directions
Dissolve the yeast and 1 tablespoon sugar in the water. Let sit for 10 minutes.
Put 3 cups flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, whole egg, yolk, salt, lemon zest and the remaining 3 tablespoons sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic. Add some or all of the remaining 1/2 c. flour if needed.
Remove the dough to a greased bowl, cover, and let rise in a warm place for at least an hour. If you want to prepare it ahead, place the dough in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.
Dust a pastry board with flour. Roll the dough out to a 1/2 - inch thickness. Using the top of a glass or a biscuit cutter, cut into rounds about 2 inches in diameter. Cover and let rise 30 minutes more.
Pour 2 inches of oil into a heavy pot and heat to 375 degrees.
Drop the doughnuts into the oil, 4 or 5 at a time. Cook about 1 to 3 minutes on each side or until light golden brown, turning to fry both sides. Drain on paper towels.
With a small knife make a slit in one side of each doughnut. Using a pastry bag filled with the jam (or a turkey baster), insert the tip of the pastry bag into the middle of the doughnut. Squeeze out the jam into the doughnut.
Dust the tops of the doughnuts in powdered sugar or roll them in granulated sugar. Serve immediately.
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