Jelly Doughnuts

Russ Myers


Nothing taste quite as good as a fresh warm jelly doughnut

pinch tips: Perfect Bacon Every Time





2 Min


Deep Fry


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
Tart jelly (your choice)
1/2C Confectioner's sugar

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom