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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Flavor of jelly or jam is your choice, they can also be filled with a vanilla, lemon or chocolate custard filling. Prep time includes the kneading time. Cook time = the rising time. Frying time is not included. Ingredients:
1 cup warm milk (105-115°f) |
1/3 cup sugar |
1 teaspoon salt |
1/3 cup butter |
1/4 cup warm water (105-115°f) |
1 package active dry yeast (2 1/2 teaspoons) |
3 eggs (at room temp.) |
5 1/2-6 1/2 cups all-purpose flour |
peanut oil (for frying) |
jelly or jam |
granulated sugar or confectioners' sugar or cinnamon sugar (for coating) |
Directions:
1. Combine warm milk and sugar, salt and butter.
2. Measure warm water into a large bowl.
3. Sprinkle in the yeast, stir until dissolved.
4. Add milk mixture, eggs and 3 cups flour, beat mixture until smooth.
5. Add enough additional flour to make a stiff dough.
6. Turn dough out onto a lightly floured board, knead dough until smooth and elastic (about 8-10 minutes).
7. Divide dough into 3 equal pieces.
8. Roll each piece into a circle, about 1/4 inch thick.
9. Cut circles into 3-inch rounds.
10. Place rounds on greased baking sheets, cover and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
11. Fry risen doughnuts in hot (375°F) peanut oil until brown, turning doughnuts once during frying.
12. Remove from oil, and drain on paper towels.
13. When cool, cut a small hole in the side of the doughnut and insert jelly in the center.
14. **Dip filled doughnuts in sugar, confectioner's sugar or cinnamon sugar to coat.
15. **I use a pastry bag with a long thin tip to stuff the doughnuts with the jelly.
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