Prep 3 hrs
Cook 15 mins
A recipe from a church cookbook I inherited from my Great Aunt (the St. John's Lutheran Church in Summit, NJ from 1963). I have not tried these yet. I would imagine the amont of jelly added is very much to taste - feel free to add more per doughnut if you like them really full of jelly.
- 2 envelope active dry yeast (4 1/2 tsp total)
- 295.73 ml milk, lukewarm
- 118.29 ml shortening, soft
- 177.44 ml granulated sugar
- 4.92 ml salt
- 14.79 ml lemon, zest of, grated
- 29.58 ml rum
- 2 large eggs, beaten
- 1182.95 ml all-purpose flour
- 4.92 ml grated nutmeg
- oil, for deep frying
- 138.01 ml jelly (any combination of flavors you like) (optional)
- powdered sugar, for dusting (optional)
- Add yeast to luekwarm milk, stir and lest rest a few minutes.
- Add half of the shortening, the sugar, salt, lemon zest, rum, and nutmeg.
- Stir in eggs and half of the flour, mixing until smooth.
- Add remaining shortening and flour and mix well.
- Turn out dough onto a floured board and knead well, about 5-10 minutes.
- Place in a greased bowl, flip dough over once to grease top, cover, and let rise until doubles in bulk, about 1 hour.
- Roll out on a floured board to 1/4" thick.
- Cut into rounds or squares.
- Place on greased baking sheets, cover and let rise until doubled.
- Fry in hot oil (350 F) according to your deep fryer's instructions or until golden brown.
- Drain on paper towels, then coat with powdered sugar if desired as soon as they are cooled.
- If desired, inject a tsp of any flavor jelly into each cooked doughnut using a pastry bag fitted with a round tip.