Jelly Doughnuts

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 12 large or 24 small doughnuts

Comments: Fill these doughnuts with jam or jelly of your choice. Sprinkle with confectioners' sugar, or roll in granulated sugar. These marvelous goodies will be gobbled up quickly!!

Ingredients: 3 1/4 to 3 1/2 cups all-purpose flour 2 packages (4 1/2 tsp./1/2 oz./14 gm) active dry yeast 1/2 teaspoon ground cinnamon 1 cup water 1/3 cup granulated sugar 2 tablespoons vegetable oil 1/2 teaspoon salt 1 large egg 1/2 teaspoon vanilla extract 1/2 cup jam or jelly (such as raspberry, blueberry, strawberry, or apricot) Cooking oil for deep frying Sifted confectioners' sugar or granulated sugar

Instructions: 1). In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and cinnamon; set aside. 2). In a medium saucepan heat and stir water, sugar, cooking oil, and salt just until warm (120-130 degrees F/48-54 degrees C). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. 3). Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour). 4). Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. 5). Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 2 1/2-inch (for larger doughnuts, cut dough with a 4-5 inch round biscuit cutter) biscuit cutter, dipping cutter into flour between cuts. Place about 1/2 teaspoon ( 1-2 teaspoons if making larger doughnuts) jam or jelly onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and fillings. Reroll and cut trimmings. 6). Fry filled doughnuts, 2 or 3 at a time, in deep hot oil (365 degrees F/185 degrees C) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. 7). Sprinkle with confectioners' sugar or roll donuts in granulated sugar. Cool on wire racks. Makes about 24 small or 12 large doughnuts.

Source: DianasDesserts.com

Date: October 14, 2002

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