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Carnival Jelly Doughnuts




Source of Recipe


the web


List of Ingredients




About 3-½ cups flour
TWO - 3/5 ounce cakes fresh yeast, crumbled
1/3 cup sugar
1 cup tepid milk
4 tablespoons unsalted butter, melted and cooled until tepid
6 egg yolks
2 teaspoons grated lemon peel
¾ teaspoon salt
2 tablespoons rum
1 cup apricot jam
Vegetable shortening and corn oil for deep-frying
Confectioners' sugar

Recipe



Add 2 tablespoons of the sugar and 2/3 to ¾ cup of the flour to the tepid milk. Stir. Add the yeast. Cover the mixture with a kitchen towel. Let the mixture rise in a draft-free place until bubbles appear on the surface.

While the sponge is rising, stir the cooled butter and sugar until creamy. Add the egg yolks, lemon peel and salt. Add several spoons of flour and the yeast sponge. Beat well with a wooden spoon. Add the rum and gradually beat in the remaining flour. If necessary, add more flour, but keep the dough soft. Beat the dough for about 10 minutes until it is satiny and shiny, and blisters form on its surface. Cover. Let the dough rise in a draft-free place until it is more than double its original bulk. Punch down the dough. Beat it with a few strokes. Let it rise again for about 15 minutes.

Turn the dough over onto a well-floured pastry board. With a lightly floured rolling pin, roll it out to less than ¼-inch thick. With a biscuit cutter 2 ½ inches in diameter (or the rim of a glass), mark (but do not cut) rounds close together in the dough.

Place about ½ teaspoon of apricot jam on the centers of half of the rounds. Cut out the other rounds and set them on top of the ones dotted with jam. Press the edges together. Then cut the whole filled doughnut with a slightly smaller biscuit cutter (or glass). Cover the doughnuts and let them rise for 15 minutes.

While the doughnuts are rising, heat shortening in a large kettle or a deep 10-inch frying pan to 375 degrees. (The shortening will be less likely to burn if it is combined with corn oil. Use two parts of shortening to one part of corn oil.)

Place 4 or 5 doughnuts in the hot fat, leaving enough room for them to expand. They have to "swim" in deep, hot fat to get a light band around their middle, the distinctive mark of the "faschingskrapfen." Cover the kettle or frying pan for about 1 minute. Remove the cover and let the doughnuts fry until golden brown on one side, then turn them over to fry the other side. Remove the doughnuts with a slotted spoon. Transfer them to absorbent paper.

NOTE: Doughnuts are at their best when eaten fresh, still lukewarm. Before serving, sprinkle them generously with confectioners' sugar.

Makes about 30 doughnuts