Catholic Recipe: Jelly Doughnuts
Also Called: Faschingskrapfen
Scald milk; cool. Dissolve yeast in water. Add 1/2 cup flour to yeast; mix thoroughly. Combine with milk, 1/2 cup sugar. Add 3 cups sifted flour; mix well; ball up in greased bowl; grease top. Let rise overnight.
Punch down dough. Beat eggs; add to dough. Add shortening, 1 cup sugar; mix well. Stir in enough remaining flour to make stiff dough. Let rise again until almost double in size. Turn out on floured board. Roll 1/4 inch thick. Cut out square doughnuts. Let rise to double thickness. Fry 4 minutes in deep fat at 360°, turning several times. Drain on absorbent paper. Set aside and fill with jam.
Yield, approximately 36 doughnutsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965