Jelly Filled Donuts

Directions

1. 1
   Set a small saucepan over low heat and add 1/4 cup of the milk.
2. 2
   Heat the milk long enough to remove the chill and raise the temperature just slightly so that it is just warm.
3. 3
   Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast.
4. 4
   Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes.
5. 5
   In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined.
6. 6
   Do not overmix.
7. 7
   Add the egg and mix gently.
8. 8
   Add the remaining 3/4 cup of milk and mix briefly.
9. 9
   Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
10. 10
    Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel.
11. 11
    Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
12. 12
    Place the dough on a lightly floured work surface.
13. 13
    Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch.
14. 14
    Let dough sit undisturbed for 5 minutes to allow the dough to relax.
15. 15
    Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
16. 16
    Add enough solid vegetable shortening to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted.
17. 17
    Heat over medium heat to a temperature of 350 degrees F. Fry the doughnuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side.
18. 18
    Drain on a paper towel-lined plate.
19. 19
    While donuts are still warm, place them in a paper bag with some sugar and shake to coat.
20. 20
    Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
21. 21
    When cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam.
22. 22
    Serve.