Hint of Rum Raised Jelly Doughnuts
- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Serves:
-
28
ingredients
- 2 envelope active dry yeast (4 1/2 tsp total)
- 295.73 ml milk, lukewarm
- 118.29 ml shortening, soft
- 177.44 ml granulated sugar
- 4.92 ml salt
- 14.79 ml lemon, zest of, grated
- 29.58 ml rum
- 2 large eggs, beaten
- 1182.95 ml all-purpose flour
- 4.92 ml grated nutmeg
- oil, for deep frying
- 138.01 ml jelly (any combination of flavors you like) (optional)
- powdered sugar, for dusting (optional)
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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