Name: Blueberry-Cream Cheese Doughnuts
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: about 12 doughnuts
Ingredients: 2 1/4 teaspoons (one 1/4-ounce packet) active dry yeast; 3/4 cup warm water; 1/4 cup plus 1 teaspoon granulated sugar; 1/3 cup canola or vegetable oil, plus more for the bowl and for frying; 3 1/4 cups all-purpose flour, plus more for dusting; 1 teaspoon kosher salt; 2 large eggs; 8 ounces cream cheese, softened; 1/4 cup blueberry jam; Confectioners’ sugar, for dusting

Directions

Special equipment:

a 3-inch biscuit cutter

In a medium bowl, combine the yeast, warm water and 1 teaspoon granulated sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top. Oil a large bowl.
Meanwhile, in another large bowl or the bowl of a stand mixer fitted with a dough hook, mix together the flour, salt and remaining 1/4 cup granulated sugar. In a separate medium bowl, whisk together the eggs and oil.
When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead with the dough hook or by hand on a floured surface for 7 to 10 minutes, adding more flour as necessary (but try not to add too much), until you have a smooth and slightly sticky dough.
Transfer the dough to the oiled bowl, cover with plastic wrap and let sit at room temperature until doubled in size, about 2 hours.
On a lightly floured surface, roll out the dough to a 1/2-inch thickness. Use a biscuit cutter to cut out 3-inch circles, re-rolling scraps until the dough is used up. Cover the circles with plastic wrap and let rise for 30 more minutes. Meanwhile, fill a large heavy pot fitted with a thermometer with 2 inches of oil and heat over medium-high heat to 360 degrees F.
Fry the doughnuts in batches for 1 to 1 1/2 minutes on each side and use a slotted spoon to transfer them to a wire rack.
Make the filling: Mix together the cream cheese and blueberry jam. When the doughnuts are cool enough to handle, use a skinny knife to poke a hole in the sides and rotate it to create space for the filling. Use a piping bag to pipe the filling into the doughnuts; dust with confectioners’ sugar.