Ingredients

• 1 cup warm water
• 1 Tbsp. active dry yeast
• 3 cups flour
• 1/4 cup powdered sugar
• 3/4 tsp salt
• 1/2 tsp nutmeg
• 2 egg yolks
• 2 Tbsp. vegetable oil
• 1 tsp. vanilla extract
• 1/2 cup Monin Strawberry Purée
• 1-pint blueberries
• 1/2 cup granulated sugar
• 1/2 cup water
• Pinch salt

Glass: Culinary

Glass Size: 12 doughnuts.

Instructions

1. Combine warm water and yeast and let sit until it gets foamy, about 10 minutes.​​
2. Combine flour, sugar, salt, and nutmeg into the bowl of a stand mixer and whisk until fully incorporated.
3. In a separated bowl, combine eggs, vanilla, and oil and whisk to combine.
4. Meanwhile, combine puree, blueberries, sugar, water, and salt into a saucepan and bring to a boil on medium-high heat. Once boiling, drop to a simmer and let it reduce by 1/3. Remove from the heat and allow to cool completely.
5. On a heavily floured work surface, pat the dough into a 1/4-inch rectangle then slice into 12 squares.
6. In a fryer, heat oil to 350° F. Fry dough until both sides are golden brown then let cool on a wire rack.
7. Poke a hole in the side of the doughnut using a pairing knife. Pour the jam into a piping bag and then fill the doughnuts.
8. Serve immediately or store in a tightly sealed container at room temperature.