Jelly Filled Doughnuts
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dry yeast||1⁄2 Ounce|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Jelly/Jam / preserves||4 Tablespoon|
|Vegetable oil||200 Milliliter|
|Powdered sugar||2 Tablespoon|
Combine milk, sugar, salt, and butter in a small saucepan; cook over low heat until butter melts.
Cool to lukewarm (105° to 115°).
Dissolve yeast in warm water in a large mixing bowl.
Add egg yolks, 2 cups flour, and milk mixture; beat at medium speed of an electric mixer about 2 minutes until smooth.
Stir in remaining flour.
(Dough will be sticky.) Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn dough out onto a lightly floured surface, and knead several times or until smooth and elastic.
Divide dough in half; keep one portion covered.
Roll other portion to 1/4 -inch thickness, and cut into twelve 3-inch rounds; place on a lightly floured baking sheet.
Place 1/2 teaspoon jelly in center of each round.
Roll out remaining dough to 1/4-inch thickness, and cut into twelve 3-inch rounds.
(These will be tops of jelly-filled rounds.) Brush edges of each jelly-filled round with egg white.
Place tops over jelly-filled rounds; pinch edges to seal.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled.
Heat 2 to 3 inches of oil to 375°; carefully drop in 2 to 3 doughnuts at a time.
Cook about 1 minute on each side or until golden brown.
Drain well on paper towels.
Sprinkle with powdered sugar.