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About the Recipe


  • 1 cup warm water, heated to about 110°F

  • 1 tablespoon instant/rapid-rise or active dry yeast (note that this is more than 1 packet)

  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off

  • ¼ cup confectioners' sugar, plus more for coating

  • ¾ teaspoon salt

  • ½ teaspoon ground nutmeg

  • 2 large egg yolks

  • 2 tablespoons vegetable oil, plus about 2 quarts more for frying

  • 1 teaspoon vanilla extract

  • About 1 cup jam or jelly (or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.), optional


  1. Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.

  2. Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.

  3. Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.

  4. Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.

  5. Line a baking sheet with a few layers of paper towels. Line another baking sheet with ­parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.

  6. Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.

  7. When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don't have the right tools or just don't want to bother, serve the filling on the side.)

  8. Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

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