Have I got a treat for you…our dear friend from Romania, shared her recipe for jelly donuts. She said when she makes them the first one is always hers, well in our house the first two were mine J
2 cups of sifted all purpose flour (sifted)
2 tbs. white sugar
1 tbs. melted butter
½ cup warm milk
1½ oz. fresh active yeast (I went to my local bakery for this)
¼ tsp. of salt
¼ cup raisins soaked in 1 tbs. rum (optional)
1tsp. orange or lemon zest
1 jar of the jam of your choice (I used Polaner Black Cherry All Fruit) opitional
Oil for frying
Confectionery sugar for dusting cooked donuts
In a glass blow, mix the yeast, 1 tbs. of sugar and the warm milk and stir to blend it well. I covered it with a piece of paper towel and set aside to bloom, about 15 minutes.
For the dough sift the flour in a large bowl, make a well in the center of the flour and add eggs, 1tbs. sugar, melted butter, vanilla and bloomed yeast. Mix together until well blended and add raisins. Cover and set aside in a warm room until dough doubles in size, about 1 hour, keeping dough away from drafts. This recipe can also be used in a dough machine.
When dough has doubled in size, sprinkle table with a little flour and place dough on table. (I sprinkled a little flour on top of dough also) Knead the dough until it is smooth. Roll the dough to about 1/8 inch thickness, with a glass or round cookie cutter make your donut shapes. Place a filled tsp. of jelly in the center of dough, take another shaped donut and place on top of jelly and press the edges to seal the donut closed. With a fork I went around the edges also to secure the donut.
Let the filled donuts rest on table while the oil is heating to a medium/high temperature. Place a donut carefully in the oil, when donut is a deep golden brown, turn over to cook on other side. Remove with a slotted spoon and shake any excess oil off. Either sprinkle confectionery sugar on both sides of donut and place on a serving dish or have a small bowl of the confectionery sugar and dip both sides. This dough can be spooned into the oil for a plain donut or shaped, filled and fried as I have done.
Thank You Adina
Here are a few pictures Adina has sent of the steps,