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Recipe Name: Jelly Doughnuts (berlins) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 16

Dough For Yeast Doughnuts
See a recipe
1/2 Pint(s) Raspberry, Grape or
Huckleberry Jam
Confectioners' sugar, Confectioners' sugar
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>Date: Sun, 7 Jul 1996
08:08:22 -0800 Preheat the fat in the deep fatfryer to 375 degrees.
Roll out the dough to a 1/4 " thickness. Cut into2 1/2" rounds. Let the
rounds stand on the lightly floured board for 10minutes (reduces the
amount of grease absorbed during frying). Place 1heaping tablespoon of
jam in the center of half of the rounds. Cap eachjam covered round
with a round without jam. Seal the edges together. Cover. Allow the
dough to rise until about doubled in bulk. Use apancake tuner or large
spatula to slide the doughnuts into the fryer oneat a time. Cook 2 to 3
minutes on each side. Turn and cook the secondside. Use a slotted spoon
or skimmer to remove the cooked doughnuts.Drain on paper toweling.
Allow the doughnuts to cool. Sprinkle withconfectioners' sugar.EAT-L
Digest 7 July 96From the EAT-L recipe list. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 15
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 20.5mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 0g
Protein: <1g

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