Old Fashioned Jelly Doughnuts

Old Fashioned Jelly Doughnuts

2 packages dry yeast1/4 cup warm water2 tsp. sugar
1 cup milk − scalded and cooled4 tbsp. shortening
2 tbsp. sugar1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest − grated fine3 1/2 − 4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)oil for frying
Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg andyolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Addflour and stir to form a soft dough. Knead 5−8 minutes, adding a bit offlour as needed to form a firmer dough. When dough is smooth and elastic,place in a greased bowl and cover with a damp cloth. Let rise in a warmplace (in a turned off oven with only the oven light on is a good place) orlet rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the sizeof golfballs). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add thedoughnuts a few at a time and fry until the undersides are deep brown.Gently turn over once and finish frying the other side. Lift doughnuts outusing a slotted spoon and drain on paper towels.
Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve atonce. Makes 24−36 doughnuts.