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Jelly doughnuts

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Ingredients/Components

sugar - 1/3 c
salt - 1 tsp
flour - 5 to
margarine - 1/3 c
warm water - 1/4 c
whiskey - 1 2
active dry yeast - 1 pkg
jelly - 1 item
eggs, at room temperature - 3 item
warm milk 105~ to 115~ - 1 c

How to make jelly doughnuts:

Combine warm milk, sugar, salt and margarine. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk mixture, eggs, whisk and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal parts. Roll each piece into a circle 1/4-inch thick. Cut into 3-inch rounds, using top of glass. Place on greased baking sheets; cover with dish towel. Let rise in warm place free from draft, until doubled in bulk, about 1 hour.

Fry in deep hot 375° vegetable oil, peanut oil or Crisco in deep fryer or skillet. Do not overcrowd. Fry until golden brown, turning once. Drain on paper towels. When cool, cut small hole in doughnut side with sharp knife and insert jelly. Jelly could be inserted with cake piping tube or electric cookie gun. Dip doughnuts in granulated sugar or sift powdered sugar over them.

Recipe categories: Eggs/dairy, Breads, Yeast breads.

Rating:

3.3

Average rating: 3.3, total votes: 3

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