Grape Filled Lemon Honey Doughnuts

Ingredients
6 ounces whole milk
1 teaspoon active yeast
2 ounces honey
1 egg
8-9 ounces bread flour
3 ounces whole wheat flour
1⁄2 teaspoon lemon zest
2 ounces unsalted butter, at room temp.
1⁄4 teaspoon salt
2 quarts vegetable oil
20 ounces grape jelly, recipe below
1 ounces vanilla lemon glaze, recipe below

Instructions
1. Heat the milk to the scalding point (about 200°F). Set aside to cool to 110°F. Oil or butter the proofing tub or large bowl and set aside.
2. In the bowl of a stand mixer, dissolve the yeast in the warm milk (105-115°F). Add the honey, egg, 8 ounces bread flour, whole wheat flour, lemon zest and butter. Mix the dough until thoroughly combined and a dough just begins to form. Let rest in the bowl, covered, for 20 minutes.
3. Add the salt to the dough and knead for 7 to 10 minutes until elastic and slightly sticky. If the dough is excessively wet or sticky, add up to 1 ounce more flour. The dough should be slightly sticky to the the touch though.
4. Butter the proofing tub or bowl and place the dough in, letting it rise in a warm place until doubled in volume about 1-2 hours. If your house is an ice box, preheat the oven at 400°F for 1 minutes - no longer. Turn the oven off after a minute - the inside of the oven should now feel just barely warm. Allow the dough to rise in the warm oven.
5. Once doubled in volume, punch down the dough and knead it with your hands for a few seconds. Let the dough rest covered for 20 minutes.
6. After resting, roll the dough out until it is about 1⁄4" thick. Using a 2" round cookie cutter, cut out 12 dough disks. Let them rise until the volume expands 1.5x, about 30 minutes to 1 hour. In the meantime put the oil in a heavy bottomed pot and heat to 350°F.
7. Fry the doughnuts in the hot oil for 2 to 3 minutes on each side until lightly golden brown. Remove the doughnuts to newspaper or paper towels to absorb the oil. Repeat until all of the doughnuts are fried.
8. Let the doughnuts cool until comfortable to handle.
9. Place the grape jelly in a piping bag fitted with a long, narrow tip. Insert the tip half way into the side of the doughnut and lightly squeeze, pulling the tip out slowly. Take care not to overfill the doughnut.
10. Dip the doughnuts in warm glaze and remove to a cooling wrap to drip dry.

Grape Jelly

Ingredients
1 pound grapes
8 ounces sugar
1 tablespoon lemon juice

Instructions
1. Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all.
2. Put the blended grapes, sugar and lemon juice in a heavy bottom pot.
3. Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. This will take
about 25 to 35 minutes depending on the moisture content in the grapes and the heat.
4. Pour into a jar and let cool completely in the fridge.

Lemon Vanilla Glaze

Ingredients
8 1⁄2 ounces powdered sugar
1⁄4 cup whole milk
1⁄2 teaspoon vanilla
1 teaspoon lemon zest

Instructions
1. Mix all of the ingredients together in a bowl until smooth.