Ingredients
-
2
-
1 1/4
-
1/2
-
3/4
-
1
-
1
-
2
-
2
-
5
-
1
-
-
28
-
-
-
Directions
Hint of Rum Raised Jelly Doughnuts,A recipe from a church cookbook I inherited from my Great Aunt (the St. John’s Lutheran Church in Summit, NJ from 1963). I have not tried these yet. I would imagine the amont of jelly added is very much to taste – feel free to add more per doughnut if you like them really full of jelly.,A recipe from a church cookbook I inherited from my Great Aunt (the St. John’s Lutheran Church in Summit, NJ from 1963). I have not tried these yet. I would imagine the amont of jelly added is very much to taste – feel free to add more per doughnut if you like them really full of jelly.
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Steps
|
1
Done
|
Add Yeast to Luekwarm Milk, Stir and Lest Rest a Few Minutes. |
|
2
Done
|
Add Half of the Shortening, the Sugar, Salt, Lemon Zest, Rum, and Nutmeg. |
|
3
Done
|
Stir in Eggs and Half of the Flour, Mixing Until Smooth. |
|
4
Done
|
Add Remaining Shortening and Flour and Mix Well. |
|
5
Done
|
Turn Out Dough Onto a Floured Board and Knead Well, About 5-10 Minutes. |
|
6
Done
|
Place in a Greased Bowl, Flip Dough Over Once to Grease Top, Cover, and Let Rise Until Doubles in Bulk, About 1 Hour. |
|
7
Done
|
Roll Out on a Floured Board to 1/4" Thick. |
|
8
Done
|
Cut Into Rounds or Squares. |
|
9
Done
|
Place on Greased Baking Sheets, Cover and Let Rise Until Doubled. |
|
10
Done
|
Fry in Hot Oil (350 F) According to Your Deep Fryer's Instructions or Until Golden Brown. |
|
11
Done
|
Drain on Paper Towels, Then Coat With Powdered Sugar If Desired as Soon as They Are Cooled. |
|
12
Done
|
If Desired, Inject a Tsp of Any Flavor Jelly Into Each Cooked Doughnut Using a Pastry Bag Fitted With a Round Tip. |
