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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
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Just looking at these plump jelly-filled doughnuts will make your mouth water. There's nothing like them. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm milk (110° to 115°) |
7 cups king arthur unbleached all-purpose flour, divided |
4 egg yolks |
1 egg |
1/2 cup sugar |
1 teaspoon salt |
2 teaspoons grated lemon peel |
1/2 teaspoon vanilla extract |
1/2 cup butter, melted |
oil for deep-fat frying |
red jelly of your choice |
additional sugar |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
3. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
4. Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm. Yield: About 2-1/2 dozen.
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