Soft jam-filled yeast donuts (Print Version)

# Ingredients:

→ For the raspberry donuts

01 - 1 cup (240mL) lukewarm water ("body temperature" *see notes)
02 - 1 large egg, at room temperature
03 - 1 teaspoon pure vanilla extract
04 - 6 tablespoons (90g) unsalted butter, melted and cooled
05 - 3 to 4 cups (360g-480g) all-purpose flour, plus more to knead and shape
06 - 1/4 cup (50g) granulated sugar
07 - 2 & 1/4 teaspoons instant yeast **see notes for using active dry
08 - 1/4 teaspoon salt
09 - 1 tablespoon vegetable oil
10 - 2/3 cup raspberry jam

→ For the raspberry icing

11 - 1 cup (130g) powdered sugar (plus more for dusting on top if desired)
12 - 2 teaspoons raspberry jam
13 - 1 to 2 tablespoons water

# Instructions:

01 - In a large bowl, whisk together water, egg, vanilla, and butter to combine.
02 - Add in 2 cups of flour (to start), sugar, yeast, and salt. Mix together until you have a very sticky mixture.
03 - Add in another cup of flour and mix until the mixture starts to come together into a rough dough. Add more flour if needed until it starts coming together into a ball.
04 - Knead the dough either directly in the bowl or on a lightly floured work surface, adding flour as needed to keep the dough from sticking, until it's smooth and elastic. If you poke the top of the dough, it should spring back.
05 - Shape the dough into a ball and place back into your bowl. Brush 1 tablespoon of oil on top of the dough to help prevent skin formation on top. Cover the dough with plastic wrap or a lint free tea towel. Set aside in a warm place to rise for about 45 to 60 minutes or until about doubled in size.
06 - Line a large baking sheet with parchment paper. Uncover the risen dough and punch it down to release the air. Place it onto a lightly floured cutting board or work surface and divide into 8 equal portions (or 12 for smaller donuts).
07 - Roll each portion of dough into a smooth ball and arrange on your parchment lined baking sheet at least 3 inches apart. 8 larger donuts should fit on an extra large baking sheet, but you may need 2 sheets if making 12 donuts.
08 - Cover the dough balls and set aside for another 30 to 45 minutes or until about doubled in size.
09 - Preheat your oven to 375F.
10 - Uncover the dough and use a tiny jar to press an indent into the centers of the buns, going about half way down - take care not to pierce through the bottom of the bun or the filling will leak out. If you don't have a small jar, you can use any similarly sized cup or even your thumb - just make sure to leave a little border to keep the filling in place in the middle.
11 - Fill the indents with about 1 teaspoon of jam or until it reaches just below the top of the indent.
12 - Bake the filled donuts in the center of your preheated oven for 15 to 20 minutes or until the jam is bubbly and the edges are golden brown.
13 - Set aside the baked donuts to cool slightly to room temperature.
14 - In a medium bowl, whisk together powdered sugar, jam, and 1 tablespoon of water until smooth and pourable. If the icing is too thick, thin it out with a splash more water. If it's too thin, add more powdered sugar.
15 - Drizzle the icing over the warm donuts. Lightly dust the tops with powdered sugar if desired before enjoying. These are best served warm or room temperature.

# Notes:

01 - Most recipes that work with yeast recommend starting with water and/or milk that's at "body temperature" or around 110F. Some recipes may call for cooler liquid, but it should never be hotter otherwise it can kill the yeast. To test the water temperature without a thermometer, simply stick your finger into it! You shouldn't really feel much of a shift in temperature (neither hot nor cold) - it should just feel slightly warm.
02 - To use active dry yeast in this recipe, you'll need to dissolve it in water beforehand because it's not designed to mix into the dry ingredients (like instant yeast). Before starting any steps in the recipe, combine all your water with 1 tablespoon of sugar and all the yeast in a bowl and mix to dissolve. Set it aside for 5 to 10 minutes or until bubbly on top before proceeding with the rest of the recipe as normal. You may notice dough made with active dry yeast takes slightly longer to rise.

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