My mom used to make these when I was growing up. She filled them with raspberry or apricot jam, but prune filling is pretty traditional in Polish and Czech households. —Lisa Kaminski, Wauwatosa, Wisconsin
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1-1/4 cups sugar, divided
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
3/4 cup 2% milk
1/4 cup shortening
1/4 cup water
1 large egg, room temperature
Oil for deep-fat frying
1 cup seedless raspberry jam
In a large bowl, mix 1/4 cup sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk, shortening and water to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 3-in. round cutter. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until nearly doubled, about 1 hour.
In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Cool slightly; roll in remaining 1 cup sugar.
Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut; fill with jam.