~ National Jelly Filled Doughnuts Day ~

"Everyday" should be National Doughnut Day!

This recipe makes about 20 doughnuts.

~ Ingredients ~
1 cup whole milk
2 t. granulated sugar
1/2 t. ground cinnamon
1/4 t. freshly grated nutmeg
1 t. salt
1 package active dry yeast (2 1/2 teaspoons)
2 T. warm water
3 1/2 to 3 3/4 cups all-purpose flour
About 10 cups vegetable oil
2 large eggs, lightly beaten
1 cup of blueberry, raspberry or strawberry jam
Confectioners sugar for dusting
Special equipment: 1 (2-inch) and 1 (2 1/2-inch) round cookie cutter; a deep-fat thermometer.
~ ~ ~ 1. Heat milk in the microwave until warm, about 40-50 seconds. Set aside to cool.
.2. In a large bowl dissolve the yeast in 2 T. of warm water. Allow to stand for 5 minutes until foamy. (If the yeast doesn’t foam, discard and start over with fresh yeast.)
.3. Add the lukewarm milk to the yeast, then the sugar, spices, salt, 2 T. of oil and eggs.
.4. Add flour 1 cup at a time, until the dough pulls away from the side of the bowl.
.5. Turn dough out onto a lightly floured surface and knead in remaining flour. Knead dough for 5 to 8 minutes, until the dough is smooth and bounces back when you press your thumb into it.
.6. Grease a large bowl with about 1 teaspoon of oil, then transfer the dough to the bowl and turn once to coat. Allow to rise until doubled in size, about 1 1/2 hours.
.7. Turn dough out onto a lightly floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cutout rounds with 2-inch round cookie cutter. Stretch one round to 2 1/2 inches and put one teaspoon jam in center, then stretch another round to 2 1/2 inches and use it to cover jam, pinching edges of rounds firmly together. Pinching will stretch doughnuts to about 3 inches in diameter.
.8. Make more jelly doughnuts in same manner.
.9. Cut through filled doughnuts with a floured 2 1/2-inch round cookie cutter, rotating the cutter several times to help seal edges.
.10. Transfer doughnuts to a sheet of parchment paper. Put a small amount of oil in your hands, rub your palms together, then lightly touch the tops of the doughnuts to coat with oil. Allow the doughnuts to rise for 30 minutes.
.11. While doughnuts rise, heat about 4 inches of oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on your thermometer.
.12. Fry doughnuts 2 at a time, turning occasionally, until puffed and golden brown. The first two doughnuts will brown VERY quickly, so keep an eye on them. Fry doughnuts about 30 seconds on each side, turning them with a metal skimmer once they’ve browned on the bottom. Transfer to a cooling rack over paper towels to drain. Serve warm and dusted with confectioners sugar. ~ Chef ~