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
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.
Date: October 14, 2002