Jelly Doughnuts

Connie posted 12-09-98 5:54 PM pt

Jelly Doughnuts

1/2 cup butter or margarine
1/2 cup sugar
2 eggs
1 package dry yeast
1/4 cup lukewarm water
1/4 cup sour cream
7 cups, flour, sifted
1 teaspoon salt
1 1/3 cups milk
1 (5 ounce) jar jelly
oil for frying
confectioners' sugar

Cream butter and sugar; blend in eggs. Dissolve yeast in water; add to creamed mixture with sour cream. Sift together flour and salt; add to creamed mixture alternately with milk.

Cover and let rise in a warm place for 1 to 1 1/2 hours until double in bulk. Punch down; turn out on floured board, cut in half and roll each half to 1/4 inch thickness.

Cut with 2 inch round cutter; place half of circles on floured baking sheets, place about 1 teas. jelly in the center of each. Top with remaining circles; press with fork to seal edges tightly.

Cover and let rise until light to the touch. Fry until well browned on both sides in deep hot fat at 375*. Lift out with slotted spoon; roll in confectioners' sugar. Yield 4 dozen.

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