It's easier than you might think. Follow the directions below and it's a breeze actually.
Use your favorite kind of jelly, or make a few different kinds--everything is fabulous in these.
They're simple enough for the kids to help, they will enjoy measuring, testing the water temperature and kneading the dough.
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/3 cup butter, softened
1-1/3 cups sugar, divided usage
3 egg yolks
1 teaspoon salt
3-3/4 cups all-purpose flour
1/3 cup + 1 Tablespoon jelly or jam
1 egg white, lightly beaten
Oil for deep-fat frying
In a large bowl, dissolve yeast in warm water. Add milk, butter, 1/3 cup sugar, egg yolks and salt; mix well. Stir in enough flour to form a soft dough (do not knead).
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half.
Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1 teaspoon jelly in the center of half of the circles; brush edges with egg white.
Top with remaining circles; press edges to seal tightly.
Place on greased baking sheet. Cover and let rise until doubled, about 1 hour.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll doughnuts in remaining sugar while warm.
