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1
Line 2 or 3 baking sheets with parchment paper and then spray with nonstick spray.
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2
Dust lightly with bread flour.
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3
Crumble the fresh yeast into the bowl of an electric mixer, or sprinkle in the dry yeast.
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4
In a small saucepan, warm the milk until it is no longer chilled and is just barely lukewarm, about 105 degrees F. Pour the milk over the yeast and whisk to dissolve.
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5
Add 1 1/2 cups of the pastry flour to the milk and whisk 2 or 3 times to just barely incorporate.
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6
Sprinkle the rest of the pastry flour over the mixture to cover the top.
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Do not mix this any further.
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Cover the bowl with plastic wrap so that it is airtight, and place in a slightly warm place until the top layer of flour has cracked noticeably, about 4 minutes.
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9
Meanwhile, remove the vanilla bean seeds by scraping the length of the bean with the back of a knife.
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Place the seeds in a saucepan with the butter and melt together over low heat.
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Set aside.
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12
In a large bowl, whisk together the eggs, sugar and salt.
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13
Add the vanilla-butter mixture and quickly whisk into the eggs.
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Pour the egg-butter mixture into the mixing bowl with the flour.
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Mix on low speed for a few seconds to incorporate the flour, and then increase the speed to medium and mix for 1 minute.
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Add the 3/4 cup of bread flour and mix on low for a few seconds, then on medium for 2 minutes.
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The batter will be lumpy and quite sticky.
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Transfer to a large greased bowl and cover completely with plastic wrap so it is airtight.
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Return the bowl to the warm spot and let rise until it doubles in size, about 2 hours.
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Once it has risen, sprinkle 1/4 cup of bread flour over the surface.
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21
With your hands, gently tuck the sides of the dough under itself to deflate it.
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Cover the bowl again and let the dough rise until it has doubled in size again, about 45 minutes.
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23
You will need a significant amount of bread flour to coat your work surface.
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Choose a surface that is cool to the touch.
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Sprinkle a thin blanket of flour over it, and using a pastry scraper, pour 1/3 of the dough over the flour.
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26
Then sprinkle the surface of the batter with more bread flour.
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With the palm of your hand, gently press the dough down to about 1/2-inch thick.
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28
Dip the end of a 1 1/2-inch round cutter in flour and begin to cut the doughnuts out.
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29
Rather than picking them up with your fingers, use the cutter to push the doughnut off the end of the counter and on to the palm of your hand.
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Or try using a small spatula dipped in flour to lift the doughnut off the counter, being careful to keep the round shape.
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Then gently place the doughnuts on the floured baking sheets.
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Repeat until you have cut all the doughnuts.
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33
Wrap the baking sheets with plastic and refrigerate the doughnuts as you work.
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34
(Bring to room temperature before frying).
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35
To fry, add enough oil to come halfway up the sides of a large saucepan and heat to 350 degrees F.
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36
Carefully drop the doughnuts into the oil, about 6 at a time, making sure you do not overfill the pot.
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37
Fry the doughnuts until they are golden on both sides, about 3 minutes total.
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38
Drain on paper towels, and then toss into a bowl of sugar to coat.
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39
Fill doughnuts with Strawberry-Rhubarb Jam, if desired.
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40
Place the sugar and the vanilla bean seeds in a medium, heavy-bottomed saucepan.
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Add enough water to moisten all of the sugar (about 1/4 cup).
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Be sure to brush down the sides of the pot with a pastry brush to remove any stray sugar granules.
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Cook the sugar over high heat until it caramelizes and turns golden, about 4 to 5 minutes.
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Add the rhubarb and the wine.
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45
Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp; be careful; the mixture will splatter.
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46
Add 1/3 of the strawberries to the pot and stir quickly into the rhubarb pulp, working over high heat.
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47
Cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes.
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48
Add another 1/3 of the berries and quickly stir until just softened.
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Add the last batch of berries, turn off the heat, and stir gently.
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50
Allow the jam to sit undisturbed about 10 minutes.
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51
If using to fill the doughnuts, refrigerate the jam so it sets up and filling is easier.
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52
Keep refrigerated.
