Jelly Doughnuts Recipe
Ingredients
| 1 ounce Brewer's yeast | ||
| 1 cup milk, lukewarm | ||
| Flour | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Butter/Margarine | 4 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Frying Oil | 2 Quart (For frying) | |
| Jelly | ||
Directions
Dissolve yeast in 1/4 of lukewarm milk; add 1/4 of sifted flour and work ingredients until they form a paste.
Put paste in balance of lukewarm water; cover and let stand 15 minutes, or until it rises to the surface.
Sift remaining flour on a board, make a well in center and add risen dough, eggs, butter, 1/4 of sugar, salt and remaining milk.
Work ingredients together thoroughly, put dough in deep, narrow dish, lined with lightly floured cloth, cover with another cloth and let stand in warm place for 1-1/2 hours or until doubled in bulk.
Pound dough for a few minutes, divide into small balls; flatten balls slightly.
Let stand, covered with light cloth for 1 hour or until doubled in bulk.
Heat oil in deep pan until very hot, add doughnuts, a few at a time, cook until golden on all sides.
Drain on absorbent paper, cut open on one side and stuff with jelly.
Roll in the remaining sugar.
Put paste in balance of lukewarm water; cover and let stand 15 minutes, or until it rises to the surface.
Sift remaining flour on a board, make a well in center and add risen dough, eggs, butter, 1/4 of sugar, salt and remaining milk.
Work ingredients together thoroughly, put dough in deep, narrow dish, lined with lightly floured cloth, cover with another cloth and let stand in warm place for 1-1/2 hours or until doubled in bulk.
Pound dough for a few minutes, divide into small balls; flatten balls slightly.
Let stand, covered with light cloth for 1 hour or until doubled in bulk.
Heat oil in deep pan until very hot, add doughnuts, a few at a time, cook until golden on all sides.
Drain on absorbent paper, cut open on one side and stuff with jelly.
Roll in the remaining sugar.
Chef
