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Tuesday’s Taste Tempters 6.1.10

Tuesday’s Taste Tempters 6.1.10

Posted: Monday, June 7, 2010 10:52 am

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe comes from the cookbook “Homemade Products with Brand-name Quality” (ISBN: 9781589807518) by Charlette Carollo. It is available at online stores and www.pelicanpub.com and lists for $14.95.
Jelly Doughnuts

1 package yeast
1⁄4 cup warm water
1 cup warm milk
1⁄3 cup sugar
1 teaspoon salt
1⁄3 cup butter, melted
3 eggs, beaten
51⁄2 to 61⁄2 cups all-purpose flour
vegetable oil
32-ounce jar jelly (your favorite flavor)
confectioners’ sugar

Dissolve yeast in warm water in a bowl. Let rest 2 minutes. Add milk, sugar, salt and butter to yeast mixture. Add eggs and stir well to blend. Gradually add enough flour to form a smooth workable dough. Knead on a lightly floured board until smooth and elastic. Divide into three parts. Roll out each part to one-fourth-inch thick. Cut into three-inch circles. Place on greased cookie sheets. Let rise in warm place to double in size. Deep fry in hot vegetable oil until golden brown, turning once. Drain on absorbent paper towels. Let cool. Cut a small hole in side of doughnut and insert jelly to center using a pastry bag and wide, plain pastry tube. For powdered doughnuts, coat with confectioners’ sugar.
Yields: about 3 dozen doughnuts
Published in The Messenger 6.1.10

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