Instructions
In a small bowl combine the yeast and warm water; set aside and allow it to foam up – about 5 minutes.
In a large bowl combine warm milk and butter; whisk until butter has completely dissolved. Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft ball of dough (don’t knead the dough just yet).
Place the ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with saran wrap and let rise in a warm place for 1 hour. It will appear to have almost tripled in size.
When the hour has passed, gently punch the dough down and turn it out onto a lightly floured work surface; knead into a smooth ball, about 7-8 times, or until it’s uniform in texture.
Divide the dough in half, creating two equally sized balls of dough. Using a rolling pin, roll each portion of dough out into a large rectangle, approximately 1/4 inch thick. Using a lightly floured 2 and 1/2 inch round dough cutter, cut an equal amount of circles from each rectangle. Place 1 and 1/2 teaspoons of jelly in the center of HALF of the circles. Brush the edges lightly with the egg wash, then top with remaining circles of dough. Press the edges together tightly to seal.
Transfer doughnuts to a large, lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan rightly with saran wrap and set aside for 45 minutes.
When ready to fry, heat oil in a large, heavy bottomed pan to 360° (F). Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Quickly roll the warm doughnuts in the sugar and serve at once. These doughnuts are best the day they’re made, but will “keep” for 3 days when stored in an airtight container.
For the Sugar Topping:
Place the sugar in a wide, shallow bowl. Set aside until needed.
NOTES
Use any type of jelly or jam you like, just make sure you whisk it smooth before adding it to the center of the doughnut dough.
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