Graham (Borgfjord)’s Root Beer Jelly BustersTags: Root Beer Jelly
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water
- 1/2 cup warm 2% milk
- 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
- 3 tablespoons Big Cove Foods Root Beer Jelly
- 1 egg white, lightly beaten
- Deep Fryer
In one bowl dissolve yeast in warm water. In another bowl mix 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 (no kneading). Place in greased bowl and turn for a one until all greased. Cover and let rise to double. about 45 mins. Punch dough down. Turn onto a lightly floured surface; knead 11 times. Divide dough in half.
Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon Root Beer Jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal. Place on greased baking sheet. Cover and let rise until doubled, around 45 mins. Heat oil in deep fryer to 375°. Fry doughnuts, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.
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