RECIPE Heat your milk just enough to get the chill out of it, not too warm or it will kill the yeast! Whisk in your yeast and let sit for two to three minutes. Whisk together your salt, flour and sugar. Add your egg yolks to the milk mixture and whisk, then add your flour mixture, butter and use your dough hook to mix for five minutes until your dough is smooth and uniform. It will be a little sticky, but that’s okay! Transfer to a medium sized bowl, lightly oiled. Cover and let it double in size. This could take one to three hours depending on the Put all ingredients into a pot with a lid, boil on a low heat until berries burst, sugar dissolves and the liquid reduces by half. Blend and sieve if there’s seeds. Let cook and transfer to a piping bag with a small tip. Cut out 12 squares of parchment three inches wide. Remove from the bowl and cut your dough into 12 pieces (if you want them to be uniform you can weigh the dough and divide it by 12) Roll until they’re smooth, place on the parchment, lightly oil the tops and cover loosely with plastic wrap. Let your doughnuts double in size again , this will take roughly one hour. Put two to three inches of oil in a wide pot, heat to 335°F, gently place doughnuts into the hot oil , making sure you don’t crowd the pot, at a time and fry for a few minutes on both sides until they are a deep golden color. Use a slotted metal or wooden spoon to remove them from the oil and place on a cooling rack. Roll in sugar while they’re still warm and fill with jelly. You can also use lemon curd, chocolate filling or pastry cream. Eat immediately or store in an airtight container for 48 hours. temperature of your house! While they rise, make the jelly.
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