FILLED DOUGHNUTS
1 package active dry yeast
1 teaspoon sugar
1 cup plus
3 tablespoons warm milk
½ cup sugar
5 tablespoons butter or margarine
dash of salt
3 1/3 cups flour
2 eggs
jelly
In a small bowl mix yeast with 1 teaspoon sugar and 3 tablespoons warm milk. Set aside and allow to rise. Scald 1 cup milk and stir in ½ cup sugar, butter or margarine, and a dash of salt. Allow to cool to lukewarm. Blend in flour, eggs, and yeast and beat until soft. Turn on lightly floured surface and knead until smooth, adding additional flour if needed. Place dough in a floured bowl, cover, and let rise in a warm place until the dough doubles in size. Punch down and roll out on a floured surface until 1½" thick. Take a glass with approximately three-inch diameter and cut dough into rounds. Drop one teaspoon of jelly in the center of half of the pieces. Cover each round with the remaining pieces. Take another glass just slightly smaller in diameter than the first glass and cut through both pieces of dough. Let the dough rise again and fry a few of the doughnuts at a time in hot deep fat at 375º until lightly brown on both sides. Drain and roll in sugar.
Makes approximately 20 doughnuts depending on the size of the glass.