Jelly Doughnuts (berlins)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dessert | 16 | Servings | |
INGREDIENTS
| Dough For Yeast Doughnuts | ||
| See a recipe | ||
| 1/2 | pt | Raspberry, Grape or |
| Huckleberry Jam | ||
| Confectioners' Sugar |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Sun, 7 Jul 1996 08:08:22 -0800 Preheat the fat in the deep fat fryer to 375 degrees. Roll out the dough to a 1/4 " thickness. Cut into 2 1/2" rounds. Let the rounds stand on the lightly floured board for 10 minutes (reduces the amount of grease absorbed during frying). Place 1 heaping tablespoon of jam in the center of half of the rounds. Cap each jam covered round with a round without jam. Seal the edges together. Cover. Allow the dough to rise until about doubled in bulk. Use a pancake tuner or large spatula to slide the doughnuts into the fryer one at a time. Cook 2 to 3 minutes on each side. Turn and cook the second side. Use a slotted spoon or skimmer to remove the cooked doughnuts. Drain on paper toweling. Allow the doughnuts to cool. Sprinkle with confectioners' sugar. EAT-L Digest 7 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 20.5mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 0g
Protein: <1g