JOLLY JELLY DOUGHNUTS

Taste of Home
Gifts from the Country Kitchen, p. 18

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Ingredients

2 2 2 packages (1/4 ounce each) active dry yeast
2 2 to 115°) warm milk (110° to 115°)
7 7 7 cups all-purpose flour, divided
4 4 4 egg yolks
1 1 1 egg
1/2 1/2 1/2 cup sugar
1 1 1 teaspoon salt
2 2 2 teaspoons grated lemon peel
1/2 1/2 1/2 teaspoon vanilla extract
1/2 1/2 1/2 cup butter, melted
Oil for deep-fat frying
Red jelly of your choice
Additional sugar
Directions
●In a large bowl, dissolve yeast in warm milk.
2 30 cups flour; mix well. Let stand in a warm place for 30 minutes.
45 the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
to 1/2 2-1/2-in. On a lightly floured surface, roll out to 1/2 in. thickness. Cut with a 2-1/2-in. biscuit cutter.
35 on a lightly greased baking sheets. Cover and let rise until nearly double, about 35 minutes.
to 375 1-1/2 to 2 electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.