Jelly Doughnuts Recipe

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1/2 cup warm milk (110° to 115°)
• 1/3 cup butter, softened
• 1-1/3 cups sugar, divided
• 3 egg yolks
• 1 teaspoon salt
• 3-3/4 cups all-purpose flour
• 3 tablespoons jelly or jam
• 1 egg white, lightly beaten
• Oil for deep-fat frying

Directions

• In a large bowl, dissolve yeast in warm water. Add milk, butter, 1/3 cup sugar, egg yolks and salt; mix well. Stir in enough flour to form a soft dough (do not knead).
• Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half.
• Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly.
• Place on greased baking sheet. Cover and let rise until doubled, about 1 hour.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll doughnuts in remaining sugar while warm. Yield: 16 doughnuts.

Jelly Doughnuts published in Taste of Home December/January 2002, p27