Buttermilk Vanilla Jelly Donuts

• 8 ounces fresh buttermilk
• 1 cup dry buttermilk
• 14 cup extra fine unbleached cane sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 cups swan's down cake flour
• 1 tablespoon pure vanilla extract
• 3 eggs
• 1 ounce st. dalfour black raspberry jelly
• 1 cup powdered sugar
• 3 cups corn oil

1. In a mixing bowl, beat the eggs with a fork, then add the fresh Buttermilk and Vanilla.
2. Add the rest of the ingredients except for the Powdered Sugar and Raspberries.
3. Mix with a wire whisk, or an electric mixer on a low setting, till well-incorporated.
4. Cover with Plastic Wrap and let the batter sit in the Refrigerator for at least 30 minutes.
5. Heat the Corn Oil in an electric skillet.
6. Using a ladle, ladle the batter into the electic skillet with the hot oil, which should be set to medium.
7. The donuts fry about 7 minutes on each side--turn with a spatula--till golden brown.
8. Drain on paper towels.
9. Once the donuts are completely cooled, use a fill a Pastry Injector loaded with Black Raspberry spread and gently inject each donut with filling, then roll in powdered sugar.

buttermilk, buttermilk, cane sugar, baking powder, baking soda, flour, vanilla, eggs, dalfour black raspberry jelly, powdered sugar, corn oil

Taken from www.food.com/recipe/buttermilk-vanilla-jelly-donuts-508417 (may not work)