Directions
Proof Yeast
In a small bowl, combine your full yeast packet and warm milk. Stir gently. Let sit for 5 minutes, until cloudy, to activate yeast.
Make Dough
In a large bowl, add eggs, yeast mixture and melted butter. Whisk to combine. Add in baking mix 1/3 at a time, and mix to incorporate. Knead your dough for about 8-10 minutes until smooth. (If you're using a stand mixer, use the dough hook attachment to mix on medium-low for 6 minutes.) Cover mixing bowl with plastic wrap. Let rise in warm area until doubled in size, about 1 hour.
Shape Doughnuts
Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to 1/2-inch thickness. Cut the dough into 3-inch circles using a ring mold or pint glass. Combine scraps and repeat until you have 12 doughnuts—being careful not to overwork dough. Cover with a kitchen towel and let rise in a warm area for 45 minutes.
Cold Weather Tip: Make sure to let your dough rise in a warm area. Yeast (much like the rest of us) is a bit sluggish in the cold and it may take 15 to 30 minutes longer for your dough to rise.
Fry (or Bake)
To Fry (Preferred Method): Add 2 1/2 inches of oil to a heavy-bottomed pot and heat oil over medium heat to 350° F. Using a slotted spoon and working in batches of 2 to 3 doughnuts, fry on each side for 90 seconds. Remove to a paper towel-lined cooling rack. Repeat for all doughnuts.
To Bake: Bake on the center rack at 350˚F for 18 minutes, rotating the baking sheet halfway through. Note: After filing, baked doughnuts should be brushed in melted butter before rolling in finishing sugar.
Fill Doughnuts
Cut off the tip of piping bag and push piping tip into the bottom of the bag to fit snugly. Add your favorite jelly to the piping bag. When doughnuts are just cool enough to handle, gently pierce the side pushing your piping tip in. Squeeze for a few seconds then pull out the piping tip.
Roll filled doughnut in finishing sugar. Repeat for all doughnuts.
Enjoy!
