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."
 
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Ready In:
3hrs 15mins
Ingredients:
13
Serves:
28
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ingredients

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directions

  • Add yeast to luekwarm milk, stir and lest rest a few minutes.
  • Add half of the shortening, the sugar, salt, lemon zest, rum, and nutmeg.
  • Stir in eggs and half of the flour, mixing until smooth.
  • Add remaining shortening and flour and mix well.
  • Turn out dough onto a floured board and knead well, about 5-10 minutes.
  • Place in a greased bowl, flip dough over once to grease top, cover, and let rise until doubles in bulk, about 1 hour.
  • Roll out on a floured board to 1/4" thick.
  • Cut into rounds or squares.
  • Place on greased baking sheets, cover and let rise until doubled.
  • Fry in hot oil (350 F) according to your deep fryer's instructions or until golden brown.
  • Drain on paper towels, then coat with powdered sugar if desired as soon as they are cooled.
  • If desired, inject a tsp of any flavor jelly into each cooked doughnut using a pastry bag fitted with a round tip.

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