Ingredients

For the donuts:

• ½ cup 2% milk

• 3 tbsp granulated sugar

• 1 ¼ tsp active dry yeast

• 2 ¼ cups all purpose flour

• 3 tbsp melted butter

• 1 egg

• 1 tsp vanilla extract

• 1 tsp salt

• 2 cups olive oil

For the jelly:

• 2 cups rhubarb; chopped

• 1 cup strawberries; chopped

• 2 cups white sugar 

• ½ cup brown sugar 

• 3 tbsp cornstarch 

• 1 lemon; zested

• 1lemon; juiced 

• 2 tsp salt  

For the dusting:

• ¾ cup granulated sugar 

• 1 tbsp cinnamon

Instructions

1. In a saucepan, add the rhubarb, strawberries, white sugar, brown sugar, and cornstarch and stir to combine.

2. On medium heat, bring the mixture to a heavy simmer, nearly a boil, stirring occasionally. 

3. Stir in the lemon juice, zest, and salt and lower the heat to low. Cover the saucepan and cook for 30 minutes, stirring occasionally to prevent any sticking. 

4. Transfer the jelly to a mason jar or similar container and refrigerate for at least 4 hours. 

5. Place the milk in a microwave safe dish and microwave for 1.5 minutes. Pour the milk into the bowl of an electric mixer and add the yeast and 1 tsp of the sugar. Stir slightly and let sit for 5 minutes. 

6. In a bowl, whisk together the flour and salt. 

7. In another bowl whisk together the butter, egg, sugar, and vanilla. 

8. Add the butter mixture to the yeast mixture and stir to combine. Add the flour about ½ cup at a time, combining with your hand until a loose, broken up dough begins to form. 

9. With the dough hook fitted to the mixer, knead the dough for 5 minutes until a smooth, elastic ball forms. 

10. Place the dough in an oiled bowl and cover with a towel. Let rest for 1 hr. 

11. After an hour, place the dough on a floured surface and roll it out to be about ¾ inch-1 inch thick. Cut out circles 3 ½ inches

    wide and place on a cookie sheet lined with parchment paper. 

12. Cover the sheet with plastic wrap and let the donuts rise for an additional 50 minutes. 

13. Heat the olive oil in a wide, shallow pan. The olive oil should reach about halfway up the side of the donut when it is placed in the pan. 

14. Test to make sure the oil is hot enough by dropping a small amount of dough in the oil. If it bubbles and sizzles right away the oil is ready. 

15. Add the donuts and lower the heat to medium. Cool for about 4 minutes on each side until the exterior is a deep golden brown. Depending on the amount of donuts and size of pan, you may need to fry in batches. 

16. In a large bowl, whisk together the sugar and cinnamon for the dusting. 

17. Transfer the donuts from the oil directly into the dusting. 

18. Toss the donuts in the sugar mixture and transfer to a cooling rack. Let the donuts cool for 20 minutes. You may need to toss them more than once to get the ideal coating. 

19. Place a long, narrow piping tip into the corner of a ziplock bag or fit to a piping bag. If using a ziplock, cut a hole about 1/2 inch thick in the corner, stick the tip through and use packaging tap to further adhere the tip to the ziplock. Fill the bag about halfway full and close, making sure there is no air left in the bag.

    1. If you do not have a tip, fill a ziplock the same way but use a knife the cut into the middle of the donut then fill using the hole in the corner of the ziplock.

20. Stick the piping tip into the middle of the donut and squeeze in filling until you see to donut start to slightly inflate.