Jolly Jelly Doughnuts
Country Woman Christmas
Try a FREE ISSUE of Taste of Home!
Just looking at these fat, festive, jelly filled doughnuts will make your mouth water. Serve warm and you'll find folks licking sugar from their fingers and asking you for seconds.
SERVINGS: 30
CATEGORY: Breakfast/Brunch
METHOD: Deep-Frying
TIME: Prep: 25 min. + rising Cook: 30 min.
Ingredients:
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm milk (110° to 115°)
- 7 cups all-purpose flour, divided
- 4 egg yolks
- 1 egg
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons grated lemon peel
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, melted
- Oil for deep-fat frying
- Red jelly of your choice
- Additional sugar
Directions:
In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheets. Cover and let rise until nearly double, about 35 minutes.
In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll doughnuts in sugar. Serve warm. Yield: About 2-1/2 dozen.