Powdered Sugar Donuts with Raspberry Coulis

Ingredients:

For the Donuts:

1 cup warm milk (105-115°F)

2 ¼ teaspoons active dry yeast

¼ cup granulated sugar

1 large egg

2 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 ½ cups all-purpose flour, plus more for dusting

½ teaspoon salt

Vegetable oil, for frying

Powdered sugar, for dusting

For the Raspberry Coulis:

12 ounces fresh raspberries

¼ cup granulated sugar

1 tablespoon lemon juice

Instructions:

1. Activate the yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.

2. Combine wet ingredients: Add the egg, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.

3. Combine dry ingredients: In a separate bowl, whisk together the flour and salt.

4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a soft dough forms.

5. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes.

6. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.

7. Shape the donuts: Punch down the dough and turn it out onto a lightly floured surface. Roll out the dough to about ½ inch thickness. Use a 3-inch donut cutter (or a biscuit cutter and a smaller round cutter to make the hole) to cut out the donuts.

8. Second rise: Place the donuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes.

9. Fry the donuts: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully add a few donuts at a time to the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.

10. Drain the donuts: Remove the donuts from the oil and place them on a wire rack to drain excess oil.

11. Make the raspberry coulis: While the donuts are frying, combine raspberries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the raspberries have broken down and the mixture has thickened slightly. Strain the mixture through a fine-mesh sieve to remove the seeds, if desired.

12. Dust and serve: Once the donuts have cooled slightly, dust them generously with powdered sugar. Serve warm with the raspberry coulis.