Ingredients:

1 (1/4 oz.) envelope dry active yeast

1/8 cup warm water (105-115 degrees)

3/4 cup lukewarm milk

1/2 (scant) cup sugar, just use a little less than 1/2 cup

1/2 tsp. salt

1 egg

3 Tbl. butter-flavored crisco

2 1/2 cups flour

*oil for deep frying

1 jar of Bermuda Jamsations Pepper Jelly

 

 

Directions:

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Sprinkle yeast over warm water and let stand five minutes or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and one cup of the flour. Mix for a few minutes at low speed. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Fill with 1 Tbl. of “Bermuda Jamsations Pepper Jelly” using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the “Bermuda Jamsations Pepper Jelly” with a baby spoon. Close tightly, sprinkle with or roll in powdered sugar.

 

Recipe Courtesy of Just a Pinch Recipes.