Plump and filled with jelly, these sugar-coated doughnuts will disappear as fast as you can churn them out.
—LEE BREMSON KANSAS CITY, MO
PREP: 25 MIN. + RISING • COOK: 30 MIN. • MAKES: ABOUT 2 1/2 DOZEN
2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
7 cups all-purpose flour
4 large egg yolks
1 large egg
1/2 cup sugar
1 teaspoon salt
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup butter, melted
Oil for deep-fat frying
Red jelly of your choice
Additional sugar
1. In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in the butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2 1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
3. In a deep-fat fryer or an electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1 1/2 to 2 minutes on each side or until browned. Drain on paper towels.
4. Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm.