Great-Grandma's Jelly Donuts

My grandmother and her sisters compiled a cookbook of all of my great-grandma's favorite recipes, and published enough copies for her legions of children, grandchildren, great-grandchildren (and more!) to get a copy. This cookbook is full of amazing recipes... including jelly donuts. Since Abby's favorite thing in the world is to get Munchkin donut holes at Dunkin' Donuts, how could I not try my hand at a homemade version? Even if they are no better for you than a commercial donut, at least I know what's in them!

Great-Grandma's Jelly Donuts

1 package active dry yeast
2 Tbsp warm water (100-110F)
1 cup milk (soy milk worked fine)
1 tsp salt
1/4 cup sugar
1 egg
4 Tbsp melted butter
4 cups flour
2-3 Tbsp jelly
canola oil, for frying
powdered sugar, for decoration (optional)

Dissolve the yeast in the warm water. In a large mixing bowl, mix together the dissolved yeast, milk, salt, sugar, egg, 2 Tbsp of the butter and 2 cups of the flour (I did this all in a stand mixer). Beat well, then add the other 2 Tbsp of butter and the other 2 cups of the flour. Mix together until "shaggy", then turn the dough out onto a floured surface and (with floured hands) knead it until it comes together and is somewhat smooth. Put the dough in a large bowl that has been sprayed with non-stick spray, and cover it with a towel. Let rise for 45-60 minutes.

Turn the dough onto a well-floured surface and roll it out to about 1/2" thick. Cut out rounds with a small round cookie cutter. Place a small blob of jelly on half of the rounds. Wet the edges of the other half of the rounds with a little water, and then cover the jelly rounds, pressing the edges to seal well. Let rest and rise for 30-60 minutes (or, if you are making them way ahead of time, they can be put in the refrigerator overnight and pulled out about 60 minutes before you are ready to fry).

Fill a pot with 3-4 inches of canola oil and heat over high heat. When it is nice and hot, carefully slide donuts in (in batches, no crowding!) and fry on each side for about 30 seconds, until lightly golden brown. Remove with a slotted spoon and drain and pat dry with paper towels. If desired, dust with some powdered sugar.

The donuts will look so tasty and tempting when they are fresh out, but let them cool a while! The jelly stays scaldingly hot for a surprising amount of time.... trust me :-) Test one yourself before letting your kiddo dig in!