Donuts

By Jessica McGovern

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Ingredients

In a bowl, mix together 1/2 tablespoon (7.5 milliliters) yeast and 1/2 cup (120 milliliters) milk. Allow yeast to dissolve (about ten minutes). Add 1/2 cup (120 milliliters) flour and sugar to the yeast mixture and stir together to form a paste. Cover and set aside to rest 30 minutes. In the bowl of a stand mixer, add remaining yeast and milk. Allow yeast to dissolve (about ten minutes) and then combine. Add flour paste to yeast mixture and combine. Add vanilla and egg yolks to the mixture, and stir together using the dough hook. Add salt and one cup (240 milliliters) flour and continue mixing. Add butter and continue combining. Add remaining flour a bit at a time until dough forms and pulls away from the side of the bowl.
Remove bowl, cover, and let rise for one hour. Turn dough out onto a lightly floured counter (too much flour will burn when deep-fried). Using donut cutters or cookie cutters, cut out 7.5 centimeter donut rounds – reserving holes. Set donuts on a baking sheet, cover with plastic wrap, and let rise 30 minutes or until doubled in size. Heat oil in a pot to 350 F (180 C). Lower donuts into oil using a metal spatula or spoon. Let cook two minutes each side. Remove and let drain on paper towels. Add donut holes and fry just until golden. Remove and let drain on paper towels. Let cool.
To make the glaze, to a new bowl, add icing sugar and milk and mix. Add raspberry purée and mix until colour is uniform. Dip donuts in glaze. Top with sprinkles. Let set.