Jelly donuts

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Ingredients

2 teaspoons active dry yeast

1/4 cup warm water

3 1/4 cups all-purpose flour, plus more for rolling

1 teaspoon salt

1/4 cup unsalted butter, melted

3 eggs

1/3 cup sugar

1/4 cup raspberry jelly

Canola oil, for frying

Icing sugar, for dusting

Preparation

Sprinkle yeast into warm water; let rest for 5 minutes.

Using electric mixer with dough hook, combine flour and salt. Add yeast mixture, butter, eggs, and sugar. Allow dough to mix at medium speed for about 10 minutes. Transfer to large bowl and cover with plastic wrap; set in warm place to rise until doubled, 1 1/2 to 2 hours.

On lightly floured surface, roll dough into 1/2-inch thick square. Cut rounds out of dough with 3-inch cutter; mark a bit of the centre with smaller cutter and remove (do not cut all the way). Place on lightly floured baking sheet. Cover with clean cloth and let rise 30 minutes.

Heat oil in large skillet over medium heat. Fry donuts in batches for 2 minutes per side, or until puffed and golden and cooked through. Drain on paper towels. Pipe jam in centre hole and dust with icing sugar.