MOVE OVER DUNKIN DONUTS, WE'RE MAKING HOMEMADE JELLY DOUGHNUTS ROLLED IN SUGAR!

 JELLY DOUGHNUTS

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1/2 cup warm 2% milk (110° to 115°)
• 1/3 cup butter, softened
• 1-1/3 cups sugar, divided
• 3 egg yolks
• 1 teaspoon salt
• 3 to 3-3/4 cups all-purpose flour (I used closer to 4c)
• jelly or jam
• Oil for deep-fat frying

Directions

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)
• Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
• Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half.
• Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. 
• Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar. Use pastry bag and long tip to inject jam. Yield: 16 doughnuts.

ADAPTED FROM  Taste of Home 

SUGARED DOUGHNUT MUFFINS FILLED WITH RASPBERRY PRESERVES

Batter

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups All-Purpose Flour
• 1 cup milk
• FILLING-RASPBERRY JAM

Topping

• 3 tablespoons melted butter
• 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Directions

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups (OR 24 MINIS), and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes.  Pipe the jelly into each one. Melt the butter for the topping (this is easily done in the microwave).

9) Dip each one into the butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.  KING ARTHUR RECIPE *****  IF YOU PREFER, PIPE THE JELLY INTO THE MUFFINS WHEN THEY ARE OUT OF THE OVEN AND COOL ENOUGH TO HANDLE.