3Tablespoonsvegetable shortening, or substitute butter or lard
2 1/4teaspoonsactive dry or instant yeast
3Tablespoonswarm water, 95°F to 105°F
1largeegg, beaten
2Tablespoonswhite granulated sugar
2teaspoonfine table salt
1/2teaspoongrated nutmeg
2 1/3cupsall-purpose flour, spooned and levelled, plus more as needed
Oil for deep frying, amount depends on size of vessel you are frying in – you will want three (3 inches of oil (can substitute any other flavourless oil used for frying)
Piping Bag with 3/8-1/2-inch plain tip
Seedless jam or jelly, for filling
Icing/Confectioners' Sugar, for dusting
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Instructions
Place the milk in a medium saucepan and heat over medium heat just until warm to the touch. (Can also be done in the microwave.)
Place the shortening in a bowl and pour warmed milk over. Stir until the shortening is completely melted. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let stand for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the bowl of a stand mixer and add the milk and shortening mixture, making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer, combine the ingredients on low speed until the flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, mixing on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
Cut out dough using a heart-shaped cookie cutter. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365 °F.
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown.
Transfer to a cooling rack placed on top of baking pan to catch any drips. Allow to cool completely.
To fill, use a sharp knife to cut a hole in the side of the heart and turn the knife around inside the donut a bit to make a pocket. Place seedless jam or jelly into a piping bag fitted with a plain tip. Insert tip into hole in side of donut and fill the pocket. Dust with icing/confectioners' sugar before serving.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!