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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, 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

Printed from tasteofhome.com Nov 19, 2008

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Jelly Doughnuts cont.

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.