Neto Doughnuts
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Serves/Makes: 10 | Ready In: 2-5 hrs
Ingredients:
4 cups flour, plus extra for dusting
1/2 cup sugar
9 tablespoons butter, softened
2 eggs
1 teaspoon yeast
1 teaspoon salt
1 teaspoon vanilla
3/4 cup filtered or bottled water, room temperature
vegetable oil for frying
raspberry jam, for filling
confectioners' sugar, for topping
Directions:
Mix together flour, sugar, butter, eggs, yeast, salt, vanilla and enough water to make a soft dough. Turn out onto a floured board and cut dough into 10 equal pieces. Shape the pieces into balls. Place the balls on a floured board, dust lightly with flour, and cover loosely with plastic wrap or a clean towel. Allow to rise 1 1/2 hours in a warm place.
Pour at least 3 inches of oil into a Dutch oven, or use a deep fryer. Heat oil to 355 degrees F. Fry 2 or 3 doughnuts at a time. Cook about 3 minutes each side, or until golden brown. Remove with skimmer and drain on paper towels.
Fill doughnuts with a pastry bag or spoon, using about 2 teaspoons of jam per doughnut, or to taste. Sift confectioners' sugar over doughnuts before serving.
Recipe Source: Eitan Ben Saadon Rotman, chef at Neto Caffe and Bakery in Mountain View, CA
Recipe Location: https://www.cdkitchen.com/recipes/recs/272/neto-doughnuts148941.shtml
Recipe ID: 119815
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