Jelly Doughnuts 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 In a large mixing bowl, dissolve yeast in warm water. Add milk, Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Jelly Doughnuts cont. 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Jelly Doughnuts Yield: 16 doughnuts. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008