- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup tepid to warm water (110 to 115)
- 1/2 cup warm 2% milk (110 to 115)
- 1/3 cup butter, softened
- 1-1/3 cups sugar, divided
- 3 egg yolks
- 1 teaspoon salt
- 3 to three-3/4 cups all-purpose flour
- 3 tablespoons jelly or jam
- 1 egg white-colored, gently beaten
- Oil for deep-fat frying
- In a tiny bowl, dissolve yeast in tepid to warm water. Inside a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and three cups flour beat until smooth. Stir in enough remaining flour to create a soft dough (don't knead)
- Devote a greased bowl, turning once to grease top. Cover and let increase in a hot place until bending, about forty-five minutes.
- Punch dough lower. Turn onto a gently floured surface knead about 10 occasions. Divide dough in two.
- Roll each portion to at least oneOr4-in. thickness cut having a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the heart of 1 / 2 of the circles brush edges with egg white-colored. Top with remaining circles press edges to close tightly.
- Put on greased baking sheet. Cover and let rise until bending, about forty-five minutes.
- Within an electric skillet or deep-fat fryer, heat oil to 375. Fry doughnuts, a couple of at any given time, 1-2 minutes on every side or until golden brown. Drain in writing towels. Roll warm doughnuts in remaining sugar. Yield: 16 doughnuts.
Initially printed as Jelly Doughnuts in Taste of Home December/The month of january 2002, p27