jelly doughnuts

Name: Jelly Doughnuts
Cook time: 2 min
Yield: 36
Cuisine: American
Ingredients: 1/4C Butter (or margarine); 2/3C Scalded milk; 2/3C Warm water (105 – 115 F); 2 pkgs Active dry yeast; 3/4C Sugar; 5C Sifted flour (about); 2 Eggs (lightly beaten); 1 tsp Salt; 1 tsp Cardamom; 1/2tsp Cinnamon; 1/2tsp Mace; Shortening (or cooking oil) for deep fat frying; Filling:; Tart jelly (your choice); Topping:; 1/2C Confectioner's sugar

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Nothing taste quite as good as a fresh warm jelly doughnut

►

(3 ratings)

yield 36

cook time 2 Min

method Deep Fry

Ingredients For jelly doughnuts

1/4C Butter (or margarine)
2/3C Scalded milk
2/3C Warm water (105 – 115 F)
2 pkgs Active dry yeast
3/4C Sugar
5C Sifted flour (about)
2 Eggs (lightly beaten)
1 tsp Salt
1 tsp Cardamom
1/2tsp Cinnamon
1/2tsp Mace
Shortening (or cooking oil) for deep fat frying
Filling:
Tart jelly (your choice)
Topping:
1/2C Confectioner's sugar

How To Make jelly doughnuts

1
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl; sprinkle in yeast, and stir until dissolved; add milk mixture and sugar.By hand, beat 2 1/2 cups of flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft free place until doubled in bulk, about 1 hour. Punch dough down, roll 1/4” thick on pastry cloth, using a floured stockinette covered rolling pin. Cut into 2 1/2” rounds and put 1 teaspoon tart jelly in the center of half the rounds. Top with remaining round halves, moisten touching edges slightly and pinch to seal. Cover with cloth and let rise in a warm spot about 25 minutes until doubled in bulk. Meanwhile, begin heating fat in deep fat fryer.When doughnuts have risen and fat reaches 375 F., ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.(Note: Never fry more than 4 doughnuts at a time and keep fat as near 375 F as possible, if too hot, doughnuts will brown before they cook inside.)While doughnuts are hot, roll in confectioners sugar.
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