Jelly Doughnuts
There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them.
-Kathy Westendorf, Westgate, Iowa
SERVINGS
|
16
|
CATEGORY
|
Breakfast/Brunch
|
METHOD
|
Deep-Frying
|
PREP |
30 min. |
COOK
|
10 min.
|
TOTAL
|
40 min.
|
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, beaten
- Oil for deep-fat frying
DIRECTIONS
In a large mixing 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, 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.