We found some really good raspberry preserves at Whole Foods which were amazing in the doughnuts, and the lemon glaze complemented it perfectly! Now, these doughnuts are pretty sweet, so if you can't handle a lot of sweets for breakfast you may also think about making something else to go with it....rather than eating 3 or 4 doughnuts at a time like we did to fill up!
Now don't be intimidated by the length of the recipe and instructions, as I originally was. Making the donuts really wasn't that hard...it just takes a bit of planning. I made the dough for the donuts the night before and put it in the fridge overnight to rise. Then right after I woke up, I just set it out on the counter to warm up and rise some more for about an hour. I highly recommend doing that to save some time and clean-up in the morning.
from Williams-Sonoma Breakfast Comforts cookbook
1 cup whole milk
3 large eggs
4 Tbsp unsalted butter, melted and cooled
1/4 cup sugar
1 package (2 1/4 tsp quick-rise yeast)
4 1/4 cups all-purpose flour, or as needed
1/2 tsp fine sea salt
Canola oil for deep frying
1 1/4 cups raspberry preserves
Lemon Icing, recipe as follows
1 - In the bowl of a stand mixer, fitted with the paddle attachment, combine the milk, eggs, butter, sugar, and yeast. Add 3 1/2 cups of the flour, and add the salt. With mixer on low speed, add enough of remaining flour to make a soft dough that does not stick to the bowl. Remove the paddle attachment and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth but still soft and with a sticky surface, about 6 minutes. Shape the dough into a ball.
2 - Lightly butter a large bowl. Add the dough and turn to coat with butter. Cover bowl tightly with plastic wrap. Let dough rise in warm spot until doubling in bulk, 1 1/2 to 2 hours. Or refrigerate overnight until doubled in size, at least 8 or up to 12 hours, and remove from fridge 1 hour before proceeding.
3 - Line a large baking sheet with parchment paper. Punch down dough and turn out onto floured work surface. Dust the top of dough with flour. Roll out dough into a 12-inch square about 1/2 inch thick. Using a 3-inch round biscuit cutter, cut out as many rounds of dough as possible. Transfer the rounds to the baking sheet. Gather up the scraps and continue rolling and cutting to make about 16 doughnuts. Loosely cover doughnuts with plastic wrap and let stand in warm spot until slightly puffed, 15-20 minutes.
4 - Pour oil to a depth of at least 3 inches into a heavy, deep saucepan and heat over high heat to 340 degrees fahrenheit on a deep-frying thermometer. Set a large wire rack on another rimmed baking sheet and place near the stove. Using a metal spatula, carefully lower a few of the doughnuts into the hot oil, being sure not to crowd the pan. Deep-fry the doughnuts, turning them once at the halfway point, until golden brown, about 3 minutes. If any bubbles form under the surface of the dough during frying, pierce them with the tip of a sharp knife. Using a wire skimmer, transfer the doughnuts to the rack to drain. Repeat until all doughnuts have been fried. Let cool.
5- Transfer the preserves to a pastry bag fitted with a 1/4-inch plain tip. Using a small sharp knife, cut a slit into the side and extending into the center of a doughnut. Insert the pastry tip into the slit until it reaches the center of the doughnut and pipe in a generous tablespoonful of preserves (you may feel the doughnut plump in your hand as you fill). Repeat.
6 - Place the lemon glaze in a small bowl at least 4 inches wide. Holding each doughnut by its edges, briefly dip it into the glaze, letting the excess glaze drip back into the bowl. Place on the wire rack, iced side up. Let stand until icing is set, about 30 minutes. Serve at room temperature (preferably the same day they are made).
Source: Williams-Sonoma Breakfast Comforts cookbook
2 cups confectioners' sugar
finely grated zest of 1 lemon, preferably Meyer
2 tablespoons fresh lemon juice, preferably Meyer
1 - Sift the confectioners' sugar into a small bowl. Add the lemon zest and juice. Whisk in up to 3 tablespoons water, as needed, to make a glaze that is just thicker than heavy cream.