• Warm Milk 110°F | --- | 1/2 cup
• Sugar | --- | 3 Tbsp
• Instant Yeast | --- | 1/4 oz packet (2 1/4 tsp)
• Butter, melted and cooled | --- | 3 Tbsp
• Egg | --- | 1
• Egg Yolk | --- | 1
• Vanilla Extract | --- | 1/2 tsp
• Unbleached White All-Purpose Flour | --- | 2 cups
• Lemon Zest | --- | 1 Tbsp
• Salt | --- | 1/2 tsp
• Raspberry Jelly or Jam (or other flavor) | --- | 1/2 cup
• Oil for Frying | --- |

1. Combine warm milk and sugar in a large mixing bowl. Add yeast and allow to sit for about 5 minutes while the yeast activates.
2. Add melted and cooled butter, egg, egg yolk, vanilla extract, flour, lemon zest and salt to the yeast mixture and mix until a shaggy dough forms, about 2 minutes.
3. If using a dough hook, mix on medium speed until a smooth dough forms, 6-7 minutes. If preparing by hand, knead on a floured surface until smooth, 10-12 minutes.
4. Place dough in a lightly oiled bowl, turn dough over once to coat all sides then cover and allow to rise in a warm place until doubled in size, about 45 minutes.
5. Once dough has doubled in size, turn out onto a floured work surface and gently roll to 1/2-inch thick. Using a cutter or clean drinking glass, cut out rounds approximately 2 inches in diameter. (Dough can be rerolled but quality will deteriorate each time.) Cover rounds and let rise in a warm place until puffy, 15-20 minutes.
6. While dough rounds are rising, heat 2-3 inches of oil in a deep pan, or deep fryer, to 370°F. Fill a pastry bag with jelly or jam.
7. Fry doughnuts in batches until golden, about 3-4 minutes per side. Remove from the hot oil using a slotted spoon and place on a paper towel-lined tray to drain and cool.
8. Cut a small slit in the side of each doughnut. Insert the filled pastry bag into the slit and gently fill with a moderate amount of jelly or jam, about 2 teaspoons per doughnut. Roll each doughnut in either powdered sugar or granulated sugar.