Prep 20 mins
Cook 1 hr
This is a basic fried jelly doughnut recipe, posted in reply to a message board request. Flavor of jelly or jam is your choice, they can also be filled with a vanilla, lemon or chocolate custard filling. Prep time includes the kneading time. Cook time = the rising time. Frying time is not included.
- 1 cup warm milk (105-115°F)
- 1⁄3 cup sugar
- 1 teaspoon salt
- 1⁄3 cup butter
- 1⁄4 cup warm water (105-115°F)
- 1 package active dry yeast (2 1/2 teaspoons)
- 3 eggs (at room temp.)
- 5 1⁄2-6 1⁄2 cups all-purpose flour
- peanut oil (for frying)
- jelly or jam
- granulated sugar or confectioners' sugar or cinnamon sugar (for coating)
- Combine warm milk and sugar, salt and butter.
- Measure warm water into a large bowl.
- Sprinkle in the yeast, stir until dissolved.
- Add milk mixture, eggs and 3 cups flour, beat mixture until smooth.
- Add enough additional flour to make a stiff dough.
- Turn dough out onto a lightly floured board, knead dough until smooth and elastic (about 8-10 minutes).
- Divide dough into 3 equal pieces.
- Roll each piece into a circle, about 1/4 inch thick.
- Cut circles into 3-inch rounds.
- Place rounds on greased baking sheets, cover and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
- Fry risen doughnuts in hot (375°F) peanut oil until brown, turning doughnuts once during frying.
- Remove from oil, and drain on paper towels.
- When cool, cut a small hole in the side of the doughnut and insert jelly in the center.
- **Dip filled doughnuts in sugar, confectioner's sugar or cinnamon sugar to coat.
- **I use a pastry bag with a long thin tip to"stuff" the doughnuts with the jelly.
Makes a really good doughnut...just make sure that when you cut them that the dough is even or when you fry them, they will come out lopsided...lol.