Jolly Jelly Doughnuts

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm whole milk (110u0b0 to 115u0b0)
• 7 cups all-purpose flour
• 4 large egg yolks, room temperature
• 1 large egg, room temperature
• 1/2 cup sugar
• 1 teaspoon salt
• 2 teaspoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup butter, melted
• Oil for deep-fat frying
• Red jelly of your choice

1. In a large bowl, dissolve yeast in warm milk. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon zest and vanilla; mix well. Beat in butter and remaining flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased
3. . Cover and let rise until nearly doubled, about 35 minutes.
4. In a deep-fat fryer or electric skillet, heat oil to 375u0b0. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
5. Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry bag; insert a very small round tip. Fill bag with jelly. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar. Serve warm.

active dry yeast, milk, flour, egg yolks, egg, sugar, salt, lemon zest, vanilla, butter, red jelly

Taken from www.tasteofhome.com/recipes/jolly-jelly-doughnuts/ (may not work)