Purple Carrot Jam Glazed Donuts

Purple Carrot Jam Glazed Donuts -
@ Brooklyn Supported Agriculture
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Purple Carrot Jam
3-4 purple carrots peeled and chopped
3 cups water
1/2 cup sugar
Boil the carrots until tender. Drain off the purple water and reserve for the glaze. Add the sugar to the carrots plus about 1/4 cup of the purple water. Blend until thick and smooth. Set aside.
Glaze
1/2 cup purple water
1/4 cup sugar
2 tbsp cornstarch
Heat and combine while whisking. Once it gets thick remove from heat to set.
Donuts -
2 eggs
6 tbsp melted butter
1 tsp vanilla
1 cup sugar
4 cups flour+
1 tsp salt
1 cup milk
1 pkg quick yeast
Oil for frying
Heat the milk until it is warm. Add the sugar and yeast , stir and set aside for about 5-10 minutes. Until the yeast gets foamy and active.
In a bowl or mixer combine the milk mixture, followed by the butter, eggs and vanilla. Mix well then add the salt and 1 cup of flour at a time until it is all worked in. The dough should be soft and slightly sticky but together. If it needs more flour slowly add a little bit at a time.
Place the dough into an large oiled bowl and cover. Allow to rise in a warm area for about 90 minutes or until it reaches the top. Roll the dough on a floured surface about 1 - 2 inches thick. Cut out your donuts, if making jelly don't create a hole in the middle. After they are cut set aside and cover until they are ready to fry.
Heat oil to about 350 - you can check by dropping in a small piece of dough. If it sinks it is not hot enough and if it browns instantly it's too hot. Once the oil is ready carefully place 2 -3 donuts in the oil. Once they start to get a nice color on the edge flip them to the other side to finish cooking. These do not take long to cook so be careful not to burn them!
Drain them on a rack and allow to cool before glazing or filling. Once cooled slit the donuts without a hole open partially. Then fill with the carrot jelly. Take the other donuts and press and turn into the glaze. Allow to set on a rack or plate before serving. Eat them fresh and as always, please enjoy.