Jelly Doughnuts

Name: Jelly Doughnuts
Ingredients: 1 cup warm milk (105-115F); 13 cup sugar; 1 teaspoon salt; 13 cup butter; 14 cup warm water (105-115F); 1 package active dry yeast (2 1/2 teaspoons); 3 eggs (at room temp.); 5 12-6 12 cups all-purpose flour; peanut oil (for frying); jelly or jam; granulated sugar or confectioners' sugar or cinnamon sugar (for coating)

11 ingredients

1 steps

Ingredients

1 cup warm milk (105-115F)
13 cup sugar
1 teaspoon salt
13 cup butter
14 cup warm water (105-115F)
1 package active dry yeast (2 1/2 teaspoons)
3 eggs (at room temp.)
5 12-6 12 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.", "Measure warm water into a large bowl.", "Sprinkle in the yeast, stir until dissolved.", "Add milk mixture, eggs and 3 cups flour, beat mixture until smooth.", "Add enough additional flour to make a stiff dough.", "Turn dough out onto a lightly floured board, knead dough until smooth and elastic (about 8-10 minutes).", "Divide dough into 3 equal pieces.", "Roll each piece into a circle, about 1/4 inch thick.", "Cut circles into 3-inch rounds.", "Place rounds on greased baking sheets, cover and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).", "Fry risen doughnuts in hot (375F) peanut oil until brown, turning doughnuts once during frying.", "Remove from oil, and drain on paper towels.", "When cool, cut a small hole in the side of the doughnut and insert jelly in the center.", "**Dip filled doughnuts in sugar, confectioner's sugar or cinnamon sugar to coat.", "**I use a pastry bag with a long thin tip to\"stuff\"" the doughnuts with the jelly.""]"