Old Fashioned Jelly Doughnuts

This is the first time I’ve ever seen a jelly doughnut recipe like this. Has anybody ever actually tried a jelly doughnut that’s filled before it’s fried? Please let me know if you have, I’m intrigued!

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Old Fashioned Jelly Doughnuts

1 cup milk
1 pkg. dry yeast
1/4 cup warm water
1 Tbsp. sugar
1 1/2 cup sifted all-purpose flour
3 Tbsp. butter or margarine
3/4 c. granulated sugar
1 egg
1 1/2 tsp. nutmeg
1 tsp. salt
3 cups sifted all-purpose flour
Currant jelly

Scaled milk; cool till lukewarm. Sprinkle yeast on warm water; stir until dissolved. Stir into milk with 1 Tbsp. sugar. Add 1 1/2 cups flour; beat well. Cover; let rise in warm place about one hour.

Cream butter with 3/4 cup sugar until light and fluffy. Add egg, nutmeg and salt. Beat into yeast mixture. Beat in three cups flour; place in well-greased bowl. Brush dough with salad oil. Cover, let rise in a warm place until doubled in bulk. Turn out on lightly floured surface; roll 1/4″ thick. With floured cookie cutter, cut into 2 1/2″ rounds.

Place 1/2 tsp. jelly in center of half the rounds. Moisten edges with water; top with remaining rounds, pinching edges together firmly. Cover, let rise. Fry in salad oil 1 1/2″ deep, heated to 370 degrees. Turn often until golden brown. Remove with slotted spoon. Drain on paper toweling. Dust with confectioners’ sugar. Makes about 24.

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