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Jelly
Doughnuts
| 1 cup warm milk (110º F/45º
C.)
1/3 cup water 1 egg, beaten 3 T margarine, melted ¾ cup white sugar 4½ cups bread flour 1 t salt 1½ t ground nutmeg 1 T active dry yeast ¾ cup any flavor fruit jam 2 quarts vegetable oil for frying In a bread machine pan, place the milk,
water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and
yeast in the order recommended by the 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 ¼ inch thickness.
With floured cookie cutter, cut into 2½ inch rounds. Place 1 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 375º
F. (175º C). Fry a few doughnuts at a time. Turn doughnuts as they
rise to the surface. Fry until golden brown, about 2 to 3 minutes. Remove
from oil, being careful not to poke doughnuts. Drain on paper towels. Makes
24 doughnuts.
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