Jelly Doughnuts


1 cup milk (110 degrees)
1/4 cup water (110 degrees), plus
1 tablespoon water (110 degrees)
1 egg beaten
3 tablespoons butter or margarine melted
3/4 cup white sugar
4 1/2 cups bread flour
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 tablespoon active dry yeast
3/4 cup jam or jelly


In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the machine's manufacturer. Set machine to the sweet dough cycle. Once cycle is completed, turn dough out onto a floured board and let rest for ten minutes.
Roll dough out to 1/4-inch thickness. With floured cookie cutter, cut into 2 1/2-inch rounds. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinch edges together firmly. Place sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
Heat oil in deep fryer to 375 degrees. Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels.
This recipe yields 24 doughnuts.




24.0 servings


Friday, December 4, 2009 - 11:04pm



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