Ingredients
1/2 cup whole wheat flour1 package (1/4 ounce) active dry yeast1/4 teaspoon ground cloves1-1/2 to 2 cups all-purpose flour1/2 cup water1/4 cup honey2 teaspoons canola or peanut oil1 large egg, room temperature1/2 teaspoon vanilla extractOil for deep-fat frying3/4 cup seedless raspberry preservesConfectioners’ sugar
Preparation
In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter.
In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels.
Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves.
With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners’ sugar. Serve warm.
