JELLY DOUGHNUTS (P)
1 ounce fresh yeast
1/2 cup lukewarm nondairy creamer
1/2 cup flour
Pinch of salt
1/2 cup margarine
3 egg yolks
1-1/2 Tablespoons sugar
1/2 cup lukewarm nondairy creamer
2-3/4 cups flour
FILLING
Jam or Italian Pastry Cream
1 pound solid shortening
1/2 cup confectioners' sugar
USE: Double boiler 4-quart pot
In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy creamer.
Pour 1/2 cup flour in a large bowl. Make a well in the flour and
pour in dissolved yeast and a pinch of salt; mix well. Cover bowl
with a towel and let stand in a warm place until sponge is double
in bulk, about 1 hour.
While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.
Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2-1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1-1/2 hours.
Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.
On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.
In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each
doughnut 1/2 minute on each side. Remove with slotted spoon and
drain on paper towels. Once cool sprinkle with confectioners'
sugar.
Makes 18 to 24 doughnuts.
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