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Jelly Doughnuts




Source of Recipe


the web


List of Ingredients




3 to 4 cups flour
TWO - ¼ ounce packages active dry yeast and ¼ cup tepid water OR, TWO 3/5 ounce cakes yeast
2 tablespoons sugar
1 cup tepid milk
1 egg
2 egg yolks
1 teaspoon grated lemon peel
1 teaspoon salt
4 tablespoons butter, softened
1-½ cups jam
Fat for deep frying
Vanilla sugar

Recipe



If dry yeast is used, mix it with the tepid water and the sugar, and let it stand for 10 minutes. If fresh yeast is used, cream it with the sugar to make a syrup. Add to the yeast the milk, egg, egg yolks and lemon peel. Mix well. Add the salt and enough flour to make a medium-firm dough, working in the softened butter at the same time. Knead well until the dough is smooth and elastic. Place the dough in a bowl. Dust the dough lightly with flour. Cover the bowl. Place it in a draft-free place until the dough doubles in bulk.

After the dough has risen, punch it down. Cover the bowl. Let the dough rise a second time.

Shape doughnuts by pinching off egg-sized pieces of dough and forming each into a smooth, slightly flattened ball. Place the balls on a floured towel. Let the balls rise until all are doubled in size.

While the doughnuts are rising, heat the fat to 375 degrees. Drop the doughnuts into the fat, 2 or 3 at a time. Fry until the undersides are a deep golden brown; then turn and fry until the second sides are also well browned, about 5 minutes in all.

Remove the doughnuts from the fat with a skimmer. Drain them on paper towels or brown paper.

When the doughnuts are thoroughly cool, fill them by squirting jam into their centers with a pastry bag fitted with a long, narrow tube. Dust the doughnuts with vanilla sugar.

Makes about 36 doughnuts