Categories: breakfast, donuts, pastries
Ingredients
- 2 pkgs (1/4 oz each) active dry yeast
- 1/2 c warm water
- 1/2 c warm milk
- 1/3 c butter, softened
- 3 egg yolks
- 1 tsp salt
- 3 3/4 c all-purpose flour
- 3 Tbsp jelly or jam
- 1 egg white, beaten
- Oil for frying
Directions
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In a mixing bowl, dissolve yeast in warm water
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Add milk, butter, 1/3 c sugar, egg yolks and salt; mix well
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Stir in enough flour to form a soft dough (do not knead)
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Place in a greased bowl, turning once to grease top.
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Cover and let rise in a warm place until doubled, about 1 1/2 hr
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Punch dough down
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Turn onto a lightly floured surface; knead about 10 times
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Divide dough in half
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Roll each portion to 1/4 in thickness
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Cut with a floured 2 1/2 in round cutter
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Place about 1/2 tsp jelly in the center of half of the circles.
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Brush edges with egg white
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top with remaining circles; press edges to seal tightly
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Place on greased baking sheet
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cover and let rise until doubled, about 1 hr
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Heat oil to 375 in pan
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Fry doughnuts, a few at a time, for 1-2 pin on each side or until golden brown
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Drain on paper towels
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Roll doughnuts in remaining white sugar