| 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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