Raspberry Jam-Filled Doughnuts
By
Kelly Williams
@WildfloursCottageKitchen
1
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.
Photo by me.
Ingredients
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1(1/4 oz.) envelope dry active yeast
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1/8 cupwarm water (105-115 degrees)
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3/4 cuplukewarm milk
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1/2(scant) cup sugar, just use a little less than 1/2 cup
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1/2 tsp.salt
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1egg
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3 Tbl.butter-flavored crisco
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2 1/2 cupsflour
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*oilfor deep frying
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·*raspberry, strawberry or your favorite jam or jelly
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·*powdered sugar, (or can use regular sugar if preferred)
How to Make Raspberry Jam-Filled Doughnuts
- 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.
