Raspberry Filled No-Knead Doughnuts
from Sticky, Gooey, Creamy, Chewy

Adapted from Artisan Bread in Five Minutes a Day

For the Brioche Dough:

1½ cups lukewarm water
1½ tablespoons granulated yeast (1½ packets)
1½ tablespoons salt
8 eggs, lightly beaten
½ cup honey
7½ cups unbleached all-purpose flour

Mix the yeast, salt, eggs, honey and 1½ cups melted butter with the water in a 5-quart bowl or lidded (not airtight) food container.

Mix in the flour without kneading, using a spoon. You can also use a 14-cup capacity food processor or a heavy-duty stand mixer with dough hook. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled. Don’t try to work with it before chilling. You may notice lumps in the dough but they will disappear in the finished product.

Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used as soon as it’s chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in 1-pound portions in an airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rise and rest times.

For the Doughnuts:
(makes 5 or 6)

1 pound (grapefruit-sized portion) of refrigerated, pre-mixed brioche dough
1 small jar of raspberry jam
Canola oil for deep frying
granulated and/or powdered sugar for coating

Dust the surface of the dough with flour and cut off a grapefruit-sized piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface around to the bottom on all four sides, rotating the ball a quarter turn as you go. 

Roll the dough into a 1/2 inch thick rectangle on a lightly floured surface.  Cut the dough into 2 inch squares, then spoon a teaspoon of jam in the center of each square.  Gather the edges of the dough around the filling, pinching at the center to form a seal.  If needed, use a small amount of water to help stick them together.

Allow the doughnuts to rest for 15-20 minutes while the oil is heating up to 360-375 degrees as determined by a candy thermometer.

Carefully drop the doughnuts into the hot oil, 2 or 3 at a time.  Do not overcrowd them.

After 2 minutes, flip the doughnuts over with a slotted spoon and fry another minute or until golden brown on both sides.

Using the slotted spoon, remove the doughnuts from the oil and drain on paper towels.  Repeat until all doughnuts are fried.

Dust with sugar and eat with a fresh cup of cafe au lait.