This easy dough (ideal for making jelly doughnuts) has the perfect sponge for sopping up a honey dip and possesses a flavor mild enough to take a topping or stand on its own. It behaves much like a brioche dough, meaning that it will fall apart as you mix it and then come together. It is important that after each addition the dough be beaten until it comes together and cleans the sides of the bowl.
Stir together in a medium bowl:
1 cup warm (105┬░ to 115┬░F) water
2 envelopes active dry yeast (2 1/4 teaspoons each)
Let stand until the yeast is dissolved, about 5 minutes. Add and stir until the mixture is smooth:
1 cup all-purpose flour
Cover the bowl tightly with plastic wrap and let rise in a warm place until bubbly, 30 to 60 minutes. In a large bowl, beat until creamy, about 30 seconds:
10 tablespoons unsalted butter
Gradually add and beat until light and fluffy:
2/3 cup sugar
Add, one at a time, beating for about 1 minute after each addition:
3 large eggs
Add and beat until blended:
2 teaspoons vanilla
1 teaspoon salt
Grated zest of 1/2 lemon or 1/4 orange (optional)
Add the yeast mixture along with:
3 1/2 cups all-purpose flour
Mix until the flour is fully incorporated and the dough, which will be very soft and golden, wraps around the dough hook or paddle and comes away from the sides of the bowl. (If you do not have a heavy-duty mixer, the batter can be beaten by hand with a wooden spoon.) Butter a large bowl, add the dough, and turn it so that its entire surface is lightly coated with butter. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, 1 1/2 to 2 hours. Punch the dough down, wrap tightly in plastic and then a large plastic bag, and refrigerate for at least 3 hours or overnight. (The dough will rise some and may pop out of its plastic wrap, which is the reason for the large plastic bag. You donΓÇÖt want the dough to be exposed to the air and develop a crust.) Working on a lightly floured surface with half of the dough at a time, pat or roll the dough out 1/2 inch thick. Cut with a well-floured doughnut cutter and place the doughnuts and holes on a sheet of wax paper. Repeat with the remaining half of the dough. Let rise, uncovered, in a warm place until soft and puffy to the touch, about 30 minutes. Drop the doughnuts and holes, 2 or 3 at a time, into deep fat heated to 365┬░F. Fry until golden on both sides, remove and drain. Meanwhile, Pour into a small saucepan to a depth of 2 inches:
Honey
Bring to a boil. As soon as the doughnuts are removed from the fryer and drained, poke a few holes in their sides with a toothpick. Place each doughnut in the boiling honey, count about 15 seconds, then turn it over and give the second side similar treatment. Transfer to a rack placed over a piece of wax paper. Repeat with the remaining doughnuts, replenishing the honey as needed. Serve the doughnuts when the dip has dried.
