Jelly doughnuts (berlins)

16 Servings

Ingredients

Quantity Ingredient
Dough For Yeast Doughnuts (See a recipe)
½ pint Raspberry; Grape or Huckleberry Jam
Confectioners' Sugar

Directions

From: Joel Ehrlich <Joel.Ehrlich@...> Date: Sun, 7 Jul 1996 08:08:22 -0800 Preheat the fat in the deep fat fryer to 375 degrees. Roll out the dough to a ¼ " thickness. Cut into 2½" rounds. Let the rounds stand on the lightly floured board for 10 minutes (reduces the amount of grease absorbed during frying). Place 1 heaping tablespoon of jam in the center of half of the rounds. Cap each jam covered round with a round without jam. Seal the edges together. Cover. Allow the dough to rise until about doubled in bulk. Use a pancake tuner or large spatula to slide the doughnuts into the fryer one at a time. Cook 2 to 3 minutes on each side. Turn and cook the second side. Use a slotted spoon or skimmer to remove the cooked doughnuts.

Drain on paper toweling. Allow the doughnuts to cool. Sprinkle with confectioners' sugar.

EAT-L Digest 7 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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