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  • 1 envelope (1/4 ounce) instant yeast (2-1/4 teaspoons)
  • 3 cups Food Club all-purpose flour plus additional for dusting
  • 1/4 cup Food Club granulated sugar
  • 2 teaspoons lime zest
  • 1/2 teaspoon kosher salt
  • 2 Roche Bros. large eggs, room temperature
  • 2/3 cup Garelick Farms whole milk, room temperature
  • 3 tablespoons fresh lime juice
  • 1 teaspoon Food Club vanilla extract
  • 2 tablespoons Land O’Lakes unsalted butter, softened
  • Nonstick cooking spray
  • 3-1/2 to 4 cups canola oil
  • 1 cup raspberry preserves
  • Powdered sugar for dusting (optional)


  1. In bowl of stand mixer with dough hook attached, whisk yeast, flour, sugar, lime zest and salt; add eggs, milk, lime juice and vanilla extract. Mix on low speed 4 minutes or until a shaggy dough forms (dough will be lumpy but not dry), scraping bowl with rubber spatula.
  2. With mixer on low speed, add the butter in 2 additions; increase speed to medium. Knead dough 5 minutes or until smooth and shiny; dough should pull away from sides of bowl and climb up dough hook. If necessary, add 1 to 2 tablespoons flour and knead 1 minute or just until dough pulls away from sides of bowl.
  3. Spray large bowl with cooking spray; shape dough into a ball. Transfer dough to prepared bowl, turning to coat both sides with cooking spray; cover with clean, damp kitchen towel. Let stand in warm place 1 hour or until doubled in size.
  4. Line 2 cookie sheets with parchment paper; lightly dust with flour. Transfer dough to lightly floured work surface; roll dough 1/4-inch thick. Cut out rounds with floured 2-1/2-inch round biscuit cutter, twisting cutter to release dough after cutting; transfer to prepared cookie sheets. Gather dough scraps and reroll to cut out additional rounds; cover with damp towel. Let stand in warm place 30 minutes or until rounds have risen to about 1/2-inch.
  5. Attach candy thermometer to side of 4-quart saucepot. Fill pot with 2 inches of oil; heat oil to 355°. Carefully add 2 to 3 dough rounds to hot oil; cook 2 to 4 minutes or until golden, turning once halfway through cooking. With slotted spoon, transfer donuts to paper towel-lined cookie sheets to drain. Repeat process to cook remaining dough rounds, adding more oil to pot if necessary and reheating to 355°; cool 5 minutes.
  6. Cut small, deep slit in top of each donut with sharp paring knife, being careful not to cut through bottoms of donuts. Fill pastry bag fitted with 1/4-inch round piping tip (or large, zip-top plastic freezer bag and snip off 1/4-inch of bottom corner) with preserves; insert piping tip into slit in each donut and squeeze bag while slowly pulling out tip; dust top of donuts with powdered sugar, if desired.

Facts. Finds. Flavors.

Instant yeast differs from active dry yeast as it does not need to be dissolved in warm water before using, it can be combined directly with the flour and other dry ingredients in the recipe.

The oil temperature will drop when the dough rounds are added to the hot oil. The oil temperature should be maintained at 350° to 355°. If the temperature is above 355°, the donuts will not cook properly; if the temperature drops below 350°, the donuts will absorb too much oil.

Donuts are best served fresh and slightly warm. If serving the next day, store donuts in a paper pastry box or paper bag and warm donuts slightly in the microwave for 20 seconds, until slightly warm and dust with additional powdered sugar.

  • (1 donut)
  • 223 Calories
  • 8g Fat (2g Saturated)
  • 28mg Cholesterol
  • 73mg Sodium
  • 35g Carbohydrates
  • 1g Fiber
  • 4g Protein