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1
In the bowl of a stand mixer fitted with the dough hook attachment, add milk, sugar, Quick-Rise Plus Yeast, butter, eggs, vanilla, flour, and salt. Knead until dough is smooth and elastic, about 8 minutes. If dough appears sticky, add flour, one tablespoon at a time.
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2
Cover and let rise for 45 minutes. Roll dough out on a lightly floured surface to roughly a ½ inch thick. Using a large biscuit cutter, slice into 12 rounds and transfer each to a square of parchment paper.
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3
Stamp the center with the handle of a wooden spoon and slice the edges into six evenly sized petals. Let rise a second time until fully proofed, about 30 minutes.
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4
Heat fryer oil to 350°F. Working in batches, fry the donuts until golden and cooked throughout, for about 3 to 4 minutes. Transfer to a paper towel lined plate and let cool slightly.
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5
Finish with vanilla glaze and a piping of jam in the center.
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