Jelly Doughnuts

[Shoshanna]

Jelly Doughnuts





Total Time

Prep: 30 min. + rising
Cook: 10 min.

Makes 16 doughnuts


INGREDIENTS 
2 packages (1/4 ounce each) active dry yeast

1/2 cup 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 large egg yolks, room temperature

1 teaspoon salt

3 to 3-3/4 cups all-purpose flour

3 tablespoons jelly or jam

1 large egg white, lightly beaten

Oil for deep-fat frying


DIRECTIONS:
In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining 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 45 minutes.


Punch down dough. 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 the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly.


Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.


In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.


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