Jelly Doughnuts

Jelly Doughnuts


Yeast Dough:

1 cup warm water

2 1/4 tsp. active yeast

4 1/2 cups flour

2/3 cup sugar

2/3 cup butter, softened

3 eggs

2 tsp. vanilla

1 tsp. salt

zest from 1 lemon

beaten egg white


powdered sugar

Bloom the yeast in the warm water. In a bowl of a stand mixer fitted with the dough hook, add the 3 cups flour, yeast mixture, sugar, and softened butter beaten eggs, vanilla, salt and zest. Blend and add remaining flour and continue to beat/knead until dough dough is smooth. Place dough in a large lightly greased bowl and cover with plastic. Let rise once. Punch down and place in refrigerator for at least 3 hours. Roll dough out to a 3/8 inch thickness on a lightly floured surface. Using a 3-31/2 inch round cutter, cut out rounds and place on a floured surface until all the dough has been cut out.

Place 1 heaping tsp. of jam on half of the rounds. Brush the edges of the all the rounds with egg white. Place the unfilled rounds over the top of the jam filled rounds and pinch the edges to seal the seams. P[lace the filled doughnuts onto a parchment lined baking sheet and allow to rise about an hour or until really puffy.

In a large pot add about 3 -31/2 inches of oil; heat vegetable oil to 375 degrees. Add the doughnuts into the hot oil. Do not over crowd. Cook for about 2 minutes on each side until golden brown. You may want to check the first one for doneness and continue . Drain the doughnuts on paper towels and dust with powdered sugar.