Raspberry Jam-Filled Doughnuts

Recipe Rating:
 3 Ratings
Serves: Makes 20 doughnuts
Prep Time:
Cook Time:

Ingredients

1 (1/4 oz.) envelope dry active yeast
1/8 cup warm water (105-115 degrees)
3/4 cup lukewarm milk
1/2 (scant) cup sugar, just use a little less than 1/2 cup
1/2 tsp. salt
1 egg
3 Tbl. butter-flavored crisco
2 1/2 cups flour
*oil for deep frying
*raspberry, strawberry or your favorite jam or jelly
*powdered sugar, (or can use regular sugar if preferred)

The Cook

Kelly Williams Recipe
x5
Well Seasoned
Forked River, NJ (pop. 66,620)
Wildflours
Member Since Jul 2011
Kelly's notes for this recipe:
These babies are PURE HEAVEN and so very easy to make! The only problem is trying NOT to eat too many!! This recipe makes about 20, so plan on eating a lot of them and sharing with friends, neighbors and co-workers because they are best eaten the first day. Day 2 they are ok (just add more sugar or powdered sugar), but not so much day 3. Happy to share!
Photo by me.
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Directions

1
Sprinkle yeast over warm water and let stand five minutes or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and one cup of the flour. Mix for a few minutes at low speed. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Fill with 1 Tbl.jam or jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly, sprinkle with or roll in powdered sugar.
Comments

3 comments

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user Nancy J. Patrykus Finnjin - Nov 5, 2011
What do you mean???
Give away???
Wat U crazy mon???????

A GREAT RECIPE..THanks KEL
user Kelly Williams Wildflours - Nov 5, 2011
ROFL!!!!!!!!!!!!!
user Bea L. BeachChic - Nov 5, 2011
Bea Liles [coffeetime] has shared this recipe with discussion groups:
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