Jelly Doughnuts (Berlins)

Categories: Dessert

Serves: 16 Servings

Ingredients:

Dough For Yeast Doughnuts
-(See a recipe)
1/2 pt Raspberry; Grape or
-Huckleberry Jam
Confectioners' Sugar

Instructions:
From: 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 1/4 " thickness. Cut into 2 1/2" 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,
http://www.erols.com/hosey.

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