Classic Jelly Donuts

Ingredients:

• 3/4 c. whole milk
• 1 1/4 oz. package active dry yeast (2 1/4 teaspoon)
• 1/4 c. granulated sugar
• 2 large eggs
• 2 tbsp. unsalted butter, at room temp, cut into small pieces
• 1 tsp. Kosher salt
• 1 tsp. lemon zest
• 3 c. all-purpose flour, plus more for work surface
• 2 qt. (64 ounces) canola oil, plus more for greasing
• 1 c. confectioners’ sugar
• 2 c. raspberry or strawberry jam

Directions:

• Microwave milk in a small basin until it reaches 100°F to 110°F (warm to the touch). Combine the yeast and granulated sugar in a mixing bowl. Set aside for 5 minutes, or until foamy. Transfer to a large electric stand mixer bowl. To blend, add the eggs and gently whisk them in with a fork. Mix in the butter and salt (don't worry if some lumps of butter remain). Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).
• Stir in the lemon zest and half of the flour to form a dough. Add the remaining flour gradually, then knead for 5 minutes on the lowest setting of an electric stand mixer fitted with a dough hook (dough will be sticky).
• Lightly oil a large mixing bowl and add the mixture to it. Cover with a moist towel and leave to rise at room temperature for 1 to 1 1/2 hours or overnight in the refrigerator (can freeze overnight at this point).
• Lightly grease a large baking sheet. Flour the work surface lightly, turn out the dough, and lightly coat the top with flour; press or roll till 1/2 inch thick. Cut out dough with floured 2 1/2- to 3-inch round cutters and place on prepared baking sheet. Form a ball with the leftovers. Roll out and cut out more rounds. Cover rounds lightly with a moist cloth and set aside for 30 minutes to rise until puffed.
• In the meantime, lay a cooling rack on top of another baking sheet. In a big, deep saucepan, heat the oil from 350°F to 360°F on a deep-fry thermometer. Working in batches of 3 to 4, carefully move the donuts to the hot oil and cook until golden brown, about 1 minute per side. Transfer the doughnuts to a cooling rack using a large slotted spoon; set aside to cool. Toss in a bowl with confectioners' sugar to coat.
• Fill a large piping bag with jam and a 1/2-inch round tip. Make a thin incision on the side of each doughnut. Insert the tip into each slit and gently squeeze in the jam until it just comes out of the hole.