Jelly Doughnuts (Bismarcks)

Course : Cakes
Serves: 1
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1 1/4 Cups milk
1/3 Cup butter or margarine
5 Cups all-purpose flour
2 packages active dry yeast
1/2 Cup sugar
1 Teaspoon salt
1 Teaspoon ground nutmeg
2 large eggs
2 cup Vegetable oil for frying
1 cup raspberry or red currant jelly
10 pieces sugar -- (confectioners)

Preparation / Directions:

Heat milk and butter in a small saucepan over low heat until very warm. ("Very warm" should feel comfortably warm when dropped on wrist.) Butter does not have to melt completely. Combine 2 cups of the flour, yeast, sugar, salt and nutmeg in a large bowl. With electric mixer at low speed, beat in warm milk mixture until smooth. Beat on medium speed 2 minutes, occasionally scraping side of bowl. Beat in 1/2 cup more flour and eggs. Stir in about 1 1/2 cups more flour with a spoon to make a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes, using only as much additional flour as needed to keep dough from sticking. Press dough into a buttered large bowl, turn to bring buttered side up. Cover bowl with a damp towel; let rise in a warm place, away from drafts, 1 to 1 1/2 hours, or until doubled in volume. Punch dough down; knead 8 minutes to remove any large bubbles; invert bowl over dough; let rest 15 minutes. Roll out dough on a lightly floured surface to 1/4 inch thick; cut with a floured 3- to 3 1/3-inch biscuit or cookie cutter. Lift off trimmings. Press trimmings together; re-roll and cut. Transfer doughnuts to cookie sheets; cover tops. Let rise in a warm place, away from drafts 45 minutes, or until doubled in volume. Fill a large saucepan or Dutch oven 1/2 full with vegetable oil. Heat to 370° on a deep-fat frying thermometer. Transfer doughnuts to the hot oil with a flexible spatula or pancake turner, frying 2 or 3 at a time. Fry, turning once, 3 minutes; or until golden. Drain on paper toweling. Cut a slit in the side of each doughnut. Fit a pastry bag with a small plain tube. Spoon jelly into bag; fill doughnuts. Dust filled doughnuts with 10X sugar. MAKES about 2 dozen doughnuts


Nutritional Information:

11316 Calories (kcal); 88g Total Fat; (6% calories from fat); 92g Protein; 2597g Carbohydrate; 581mg Cholesterol; 3057mg Sodium

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