Jelly-Filled Donuts

Name: Jelly-Filled Donuts
Yield: 18
Ingredients: ¾ cup milk; &frac13; cup granulated sugar; ¼ cup shortening; 1 tsp salt; 3 to 3¼ cups all-purpose flour; 2 packages active dry yeast (4½ teaspoons total); 2 eggs; 1 tsp grated lemon zest; Oil for deep-fat frying; ¾ cup jelly or jam; Confectioners’ Glaze (see below)

A touch of lemon and a modest sugar content give these donuts an edge over store-bought versions.

The close, velvety texture of yeast-raised donuts seems to defy the goal of filling the center with jelly. But once a secret entrance is made, jelly flows in easily. A touch of lemon and a modest sugar content give this recipe an edge over store-bought versions. Frothy, chocolate-laced Café Mocha makes a lavish companion.

Makes 18 servings

Ingredients

¾ cup milk
⅓ cup granulated sugar
¼ cup shortening
1 tsp salt
3 to 3¼ cups all-purpose flour
2 packages active dry yeast (4½ teaspoons total)
2 eggs
1 tsp grated lemon zest
Oil for deep-fat frying
¾ cup jelly or jam
Confectioners’ Glaze (see below)

Directions

In a medium saucepan heat milk, sugar, shortening and salt over medium heat until shortening is almost melted (115°F to 120°F), stirring constantly. In a large bowl combine 2 cups of the flour and the yeast. Add milk mixture, eggs and lemon zest; beat well. Stir in as much of the remaining flour as you can with a wooden spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a dough that is smooth and elastic, 6 to 8 minutes. Place in a lightly greased bowl, turning to grease surface. Cover; let rise in warm place (80°F to 85°F) until double, about 1 hour.
Punch down dough. Divide dough in half; place on a lightly floured surface. Cover and let rest 10 minutes. Roll out dough to ½-inch thickness. Cut with a floured 2½-inch biscuit cutter. Cover and let rise until puffed and double, about 1 hour.
Meanwhile, prepare Confectioners’ Glaze (see below); set aside.
In a large heavy skillet or deep-fat fryer, heat enough oil to provide 1½ inches of frying depth to 375°F. Fry several donuts at a time about 1 minute per side or until golden. Drain and cool on double thickness of paper towels.
To prepare donuts for filling, insert a sharp knife into the side of each donut about three-fourths of the way through to the other side. Swivel knife in both directions to make a pocket. Fill a pastry bag fitted with a ¼-inch round tip with the jelly. Squeeze about 2 teaspoons jelly into each donut. Frost with Confectioners’ Glaze.

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