Jelly Doughnuts

2 Packages Active Dry Yeast	1 Teaspoon Salt
1/2 Cup Warm Water*	3 3/4 Cups All-Purpose Flour
1/2 Cup Warm Milk*	3 Tablespoons Jelly Or Jam
1/3 Cup Butter, Softened	1 Egg White, Beaten
1 1/3 Cup Sugar, Divided	Oil For Deep-Fat Frying
3 Egg Yolks

* Warm water and milk should register 110-115 degrees F on candy thermometer.

In a mixing bowl, dissolve yeast in warm water. Add milk, butter, 1/3 cup sugar, egg yolks and salt; mix well. Stir in enough flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. Roll each portion to 1/4-inch thickness; cut with a floured 2 1/2-inch round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles. Press edges to seal tightly. Place on greased baking sheet. Cover and let rise until doubled, about an hour.

In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll doughnuts in remaining sugar while warm. Makes 16 doughnuts.

2003 Recipe - April Ferre - Taste of Home Annual Recipes, 2003.

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"When I was in college, for the first time I had my own kitchen (well, shared with a roommate of course) and was responsible for all my own cooking.  It also meant I was able to get my own kitchen gadgets, one of them being a small deep fryer.  I tested it out with these donuts.  They proved more difficult than they seemed, but it was well worth the effort." - April Ferre   

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