Jelly Doughnuts

• 2 1/2 cups self-rising flour
• 2 (8-ounce) cartons vanilla low-fat yogurt
• 2 tablespoons vanilla sugar
• 2 eggs
• 6 cups canola oil
• 3/4 cup confectioners' sugar
• 1 cup seedless strawberry jelly

1. In a large bowl, place flour, yogurt, vanilla sugar and eggs. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15-20 minutes.
2. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
3. When dough is ready, uncover oil and raise heat to high.
4. Scoop out a tablespoonful of batter and drop in oil. Don't make the doughnuts too big, so they can cook through.
5. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1 minute. Fry for another 2-3 minutes or until entire doughnut is deep golden brown and cooked through.
6. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous 2 steps with remaining batter.
7. Fill a squeeze bottle with jelly and inject a little into each doughnut.
8. Roll each doughnut in confectioner's sugar. Or, shake 3 doughnuts at a time in a paper bag filled with confectioner's sugar.

flour, cartons vanilla, vanilla sugar, eggs, canola oil, sugar, strawberry jelly

Taken from www.epicurious.com/recipes/member/views/jelly-doughnuts-52994961 (may not work)