Jelly Doughnuts

• 4 to 4 1/2 cup white bread flour, plus more for dusting
• 1 teaspoon salt
• 2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
• 1 cup lukewarm milk
• 2 tablespoons sugar, plus more for dusting
• 2 large eggs, beaten
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 cup preserves of choice
• Vegetable oil, for frying
• Cinnamon and sugar, for rolling doughnuts

1. In the bowl of a mixer, combine 4 cups flour and salt.
2. Add the yeast.
3. In a small bowl, combine the milk and 2 tablespoons sugar.
4. Add with the remaining milk to the flour.
5. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
6. Add the eggs and butter to the flour mixture.
7. Begin to mix the ingredients into a soft, but not sticky, dough.
8. Add a little extra milk, 1 tablespoon at a time.
9. Work in extra flour, 1 tablespoon at a time.
10. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
11. (You can do this in a mixer fitted with a dough hook.)
12. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
13. Punch down the risen dough.
14. Turn out onto a lightly floured surface and knead for a few seconds.
15. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick.
16. When rolling dough, let it rest periodically to relax.
17. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter.
18. Re-roll the scraps to make more rounds.
19. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel.
20. Let rise in a warm spot until doubled in size, about 20 minutes.
21. Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
22. Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together.
23. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves.
24. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

white bread flour, salt, yeast, milk, sugar, eggs, unsalted butter, preserves of choice, vegetable oil, cinnamon

Taken from www.foodnetwork.com/recipes/jelly-doughnuts-recipe.html (may not work)