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This recipe for JELLY FILLED DONUTS, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Monday, August 20, 2007


2 tablespoons shortening, melted
1/2 c. sugar
1 lg. egg
1/2 c. canned evaporated milk
1 t. pure vanilla extract
1 1/2 c. flour, plus more as needed
2 t. baking powder
3/4 t. freshly grated nutmeg
Pinch ground mace
1/2 t. fine salt
oil for frying
For coating: 3/4 cu granulated sugar, or 3/4 c. granulated sugar mixed with 2 t. ground cinnamon, or sifted confectioners' sugar. For filling: jam

Beat the sugar and melted shortening together. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes. Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight. Roll the chilled dough until its about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet. Fry the donutnuts at 375 degrees until golden brown . Cool. For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature. For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm.




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