Krapfen (Italian-Style Jam Doughnuts)

Dough

• 250 ml Whole milk
• 7 g Instant yeast
• 60 g Caster sugar
• 500 g Plain flour
• 1 tsp Fine sea salt
• 1 medium Lemon, unwaxed
• 1 tsp Vanilla extract
• 2 Egg
• 60 g Unsalted butter, softened

Frying and finishing

• 1.5 liters Sunflower oil
• 240 g Apricot jam
• 120 g Caster sugar

1. Warm the milk until just lukewarm, then stir in the yeast and 1 tsp of the caster sugar. Leave for 5 minutes until lightly foamy.
2. In a large bowl, mix the flour, salt and the remaining caster sugar. Finely zest the lemon into the bowl, then add the vanilla and eggs.
3. Pour in the yeasted milk and mix to a shaggy dough, then knead until smooth and elastic. Work in the butter a little at a time and keep kneading until the dough is glossy and stretchy.
4. Cover and leave the dough to rise in a warm place until doubled in size. It should feel airy and spring back slowly when pressed.
5. Tip the dough onto a lightly floured surface and roll to about 1.5 cm thick. Cut 12 rounds and place them spaced apart, then cover and leave to prove until puffy.
6. Heat the sunflower oil in a large pot to 170°C (340°F). Fry the doughnuts in batches for 2 to 3 minutes per side until puffed and deep golden, keeping the oil temperature steady.
7. Lift out with a slotted spoon and drain briefly, then leave until warm rather than hot. Roll each doughnut in caster sugar to coat.
8. Warm the apricot jam just enough to loosen it, then spoon into a piping bag. Poke a small hole in the side of each doughnut and pipe in the jam until you feel it plump and heavy.

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