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Raspberry Jam Doughnuts

Ingredients: 2 Package(s) active dry yeast 1 1/4 Cup(s) buttermilk 1/3 Cup(s) powdered milk 2 13/60 Pound(s) all purpose flour 148 268/283 Tablespoon(s) canola oil 2 25/32 Ounce(s) sugar 839/2413 Ounce(s) salt 5/8 Cup(s) butter; softened 1 Pinch(s) nutmeg 163/625 Ounce(s) cinnamon 15 extra large egg yolks 1/2 Cup(s) raspberry jam Directions: Place yeast and 3/4 cup plus 3 T buttermilk in the bowl of an electric mixer. Add powdered milk and 2 cups flour. Let stand 3 minutes. Using paddle attachment, mix on low speed 30 seconds. Increase speed to medium high; mix until dough is smooth and comes together, 2-3 minutes; the dough will be very sticky. Sift an even layer of flour onto a clean work surface. Turn out dough, and gather into a ball. Clean and lightly oil mixer bowl. Transfer dough to oiled bowl; cover with plastic. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours. Add remaining 5 T buttermilk, remaining 2 1/4 cup plus 2 T flour, sugar, salt, butter, nutmeg, cinnamon and 8 egg yolks to yeast mixture. Mix on low speed until just combined, about 2 minutes. Increase speed to medium; beat until fully incorporated, about 3 minutes. add 5 more egg yolks; mix on low speed 30 seconds. Increase speed to high, and beat 1 minute; dough will be very sticky. Lightly oil a large bowl. Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Gather dough into a smooth ball. Place in oiled bowl, cover, and set aside until doubled in size again, about 30 minutes. Heat oil in a deep fryer to 375F . Lightly flour 2 baking pans, and line another one with paper towels; set pans aside. In a small bowl, shick remaining 2 egg yolks; cover with plastic. Place jam in a bowl; whisk until smooth. Set both aside. Turn out dough onto a heavily floured work surface. Divide the dough into two equal pieces. Working quickly, roll one piece of dough, stretching as you roll, into a 12x14 inch rectangle, abut 1/4 inch thick. Using the dull side of a 2 1/4 inch round doughnut cutter, scor 15 circles, spaced 1/4 inch apart. Using a pastry brush, brush each marked circle with beaten egg. Place 1 tsp jam in the middle of each circle. Roll out the second piece of dough as the first. Carefully roll dough around the rolling pin, and, lining up edges, unroll it directly over the first. Using dull side of a 1 1/2 inch round doughnut cutter, gently press around each mound, sealing layers, being careful not to cut through dough. Using sharp side of a 2 1/4 inch round cutter, cut out doughnuts, being careful to keep jelly centered and dipping cutter in flour be fore each cut. Transfer doughnuts to a floured pan. Using a 1 inch round cutter, cut holes out of remaining scraps; transfer holes to other floured pan. Allow doughnuts and holes to rest 15 minutes. Working in batches of four, carefully transfer doughnuts to oil. cook until golden on bottoms, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook until golden all over, 2 minutes more. Transfer doughnuts to the lined baking pan. Repeat with remaining doughnuts and holes. When doughnuts and holes have cooled, roll in sugar, and serve.
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Filling: Position knife blade in food precessor bowl; add chocolate cubes, and process until Chocolate raspberry cheesecake * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~-------------------------------------------------------------------------- Combine crumbs and Cranberry raspberry breeze PLACE drink mix in large plastic or glass pitcher. Add cranberry juice cocktail; stir until drink mix is dissolved. Refrigerate several hours or until chilled. STIR in club soda when ready to serve. Serve over ice cubes. EXTRA Add frozen raspberries into Twist & holes doughnuts In a small saucepan set over medium heat, heat the milk until warm to the touch. Place yeast in the bowl of an electric mixer. Pour warm milk over the yeast. Sprinkle 2 3/4 cup flour over the milk, and let stand until the flour begins to crack, about 2