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  Added: Oct 10, 2006  •  Visited (388)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
Carnival Jelly Doughnuts
What You Need:
  • 1 package active dry yeast
  • Pinch of sugar
  • ¼ cup lukewarm water
  • 3 cups sifted all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 6 egg yolks, lightly beaten
  • ½ cup light cream, lukewarm
  • 1 tablespoon dark rum
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla
  • 3 cups apricot jam
  • 1 cup lard (approximate)
  • Confectioners' sugar

  • How To Cook:
    1. Sprinkle the yeast and pinch of sugar into the lukewarm water. Let stand for 2 or 3 minutes; stir it to dissolve the yeast. Set in a warm, draft-free area-such as an unlighted oven-for 2 or 3 minutes, or until the yeast has begun to bubble and has almost doubled in volume.

    2. Sift the flour and the salt into a large mixing bowl. Make a well in the flour and pour into it the yeast solution, sugar, egg yolks, cream, rum, orange juice and vanilla.

    3. With your hands or a wooden spoon, work the flour into the other ingredients until the dough is medium-firm.

    4. Shape the dough into a ball and put it into a large, lightly buttered bowl. Dust the top of the dough lightly with flour, cover with a kitchen towel and set it in a warm, draft-free spot (again the unlighted oven is ideal).

    5. In 45 minutes or an hour, the dough should double in bulk and leave a deep depression when pressed in the center with 2 fingers.

    6. Punch the dough down, turn it out on a floured surface, and roll it into a circle ¼ inch thick. With a 2½-inch cookie cutter, cut the dough into as many circles as possible.

    7. Lightly shape the remaining scraps of dough into a ball and roll it again to a thickness of ¼ inch. Repeat the process until all the dough is used. Drop a teaspoon of jam onto the centers of half the circles, then sandwich each of these with one of the other circles.

    8. Press the outer edges of each pair of circles together with the fingertips. Then cut the doughnuts out again with a slightly smaller cookie cutter to trim off the edges. Place them 1 inch apart on a baking sheet lined with a clean cloth dusted with flour.

    9. Let the doughnuts rise in the unlighted oven or other draft-free area for about 20 minutes, or until they rise about ½ inch in the center and look light and puffy.

    10. In a heavy 8- or l0-inch skillet, heat the lard over low heat until a light haze forms over it. With a metal spatula, slide 4 or 5 of the doughnuts into the hot fat.

    11. They will begin to bubble and puff up, and in about 2 minutes should be golden brown on the bottom. Turn them over with a slotted spoon and cook them a few minutes longer, or until they are brown.

    12. Remove them to a plate lined with paper towels. Proceed until all the doughnuts are done. (You may have to add more lard.) Dust the doughnuts with confectioners' sugar before serving them.

    To Make: about 22 doughnuts
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Fruits » Apricot
    Main Ingredient » Meat & Poultry » Lard & Fat
    Dish » Cake & Muffins


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