Jelly Doughnuts Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Compressed yeast cake | 1 | |
| Shortening | 3⁄4 Cup (12 tbs) | |
| Egg | 2 , well beaten | |
| Salt | 1⁄2 Teaspoon | |
| Bread flour | 4 Cup (64 tbs) | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Currant jelly | 1 Cup (16 tbs) |
Directions
Scald milk, add shortening, salt and sugar.
When cool, crumble yeast cake into mixture and beat well.
Add eggs and sufficient bread flour to make a dough stiff enough to handle—about 4 cups.
Knead until elastic and set in a cool place to rise 6 hrs. or overnight.
In the morning turn on to a floured board, roll 1/4 in. thick and cut into rounds.
On each circle put 1 tsp. currant jelly, orange marmalade or any sweet thick preserve.
Draw up edges, shape dough so that jelly is completely covered and press the edges together firmly.
Leave the balls on the floured board until light and double in bulk.
Then fry in deep hot fat at 350° F. turning frequently until thoroughly cooked.
Drain on absorbent paper and when cool, roll in granulated sugar.
When cool, crumble yeast cake into mixture and beat well.
Add eggs and sufficient bread flour to make a dough stiff enough to handle—about 4 cups.
Knead until elastic and set in a cool place to rise 6 hrs. or overnight.
In the morning turn on to a floured board, roll 1/4 in. thick and cut into rounds.
On each circle put 1 tsp. currant jelly, orange marmalade or any sweet thick preserve.
Draw up edges, shape dough so that jelly is completely covered and press the edges together firmly.
Leave the balls on the floured board until light and double in bulk.
Then fry in deep hot fat at 350° F. turning frequently until thoroughly cooked.
Drain on absorbent paper and when cool, roll in granulated sugar.
Chef
