Preparing Baked Donuts

• In the bowl of the stand mixer, I pour ½ cup of warm milk, the honey, and the fresh yeast, then mix briefly with the whisk or a spoon to dissolve it.
  I add ¾ cup of Manitoba flour, attach the hook, and start kneading at low speed until I get a soft dough.
  I cover the bowl and let the pre-dough rest for about 30 minutes.
  After resting time, I add the remaining milk, the flour, the lemon zest, the sugar, the whole egg, the yolk, the soft butter, and a pinch of salt.
  I knead with the hook for 10–12 minutes, starting at low speed and slightly increasing, until I get a smooth and elastic dough.
  I transfer the dough onto a lightly floured work surface, briefly knead it by hand, then place it in a bowl.
  Covered with plastic wrap, I let it rise for about 2 hours, until it doubles in volume.

• In a bowl, I pour ½ cup of warm milk, the honey, and the fresh yeast, mix until dissolved.
  I add ¾ cup of Manitoba flour and mix with a spoon, until a soft dough is formed.
  I cover the bowl and let the pre-dough rest for about 30 minutes.
  After resting time, I combine the remaining milk, the flour, the lemon zest, the sugar, the whole egg, the yolk, the soft butter, and a pinch of salt.
  I start kneading in the bowl, then transfer the mixture onto a lightly floured work surface and knead the dough by hand for 10–12 minutes, until it becomes smooth and elastic.
  I shape it into a ball, place it in a lightly floured bowl, and cover it with plastic wrap.
  I let it rise for about 2 hours, until it doubles in volume.

• In the Thermomix jug, I add ½ cup of milk, honey, and fresh yeast, then set it to 1 minute at 98°F speed 1.
  I add ¾ cup of Manitoba flour and knead 1 minute at Knead speed.
  I open the lid, scrape down the sides with a spatula, close again, and set it for 1 more minute at Knead speed until a homogeneous mixture is obtained.
  I let the pre-dough rest in the closed jug for 30 minutes.

• I add the remaining milk, the flour, the lemon zest, the sugar, the whole egg, the yolk, the butter, and a pinch of salt, then set the Thermomix to 3 minutes at Knead speed.
  I transfer the obtained dough onto a lightly floured work surface, knead it for a few minutes by hand, and place it in a bowl.
  Covered with plastic wrap, I let it rise for about 2 hours, until it doubles in volume.
  
  

  

• After rising, on a lightly floured work surface, I roll out the dough to about ½ inch thickness and, with a 3-inch pastry cutter, I cut out 26 discs.

• Half of the discs are placed on a tray lined with parchment paper, I put one teaspoon of jam in the center, slightly moisten the edges with the leftover egg white, and close with the remaining discs, sealing the edges well.

• I let the donuts rise in the turned-off oven for about 1 hour, until they double their volume.

• After rising, I bake the donuts in a preheated static oven at 356°F for about 15 minutes.
  Once baked, I remove them from the oven, let them cool slightly, and sprinkle with powdered sugar.
  Alternatively, I can fry them.
  In a deep saucepan, I heat seed oil, ensuring the temperature does not exceed 338°F.
  I fry a few donuts at a time, at most 2 at a time, over moderate heat until they are puffed and golden.
  With a skimmer, I remove them from the saucepan, let them drain on absorbent paper, and sprinkle with powdered sugar.