Jelly Doughnuts

• for the jam
• 2 cups strawberries, tips cut
• 2 cups sugar or 2 cups Splenda sugar substitute
• 2 tablespoons lemon juice
• batter
• 1 cup all-purpose flour
• 34 teaspoon baking powder
• 34 teaspoon baking soda
• 1 pinch salt
• 1 egg, lightly beaten
• vanilla bean yogurt
• 1 tablespoon vegetable oil
• 2 teaspoons lemon juice
• 2 12 tablespoons sugar
• 14 cup sugar teaspoon ground cinnamon
• 34 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• homemade strawberry jam

1. Mash strawberries.
2. (take back of knife and push down*).
3. Place mashed fruit in pan on stove top; cover and simmer on low for 5 minutes until juice comes out.
4. DO NOT PEEK!
5. lol.
6. Uncover and simmer stirring 15 minutes until reduced.
7. **.
8. Add sugar and lemon juice; bring back to a simmer.
9. Simmer an additional 10- 15 minutes until reduced.
10. (Making sure the jam does not stick to the pan).
11. Place teaspoon of jam on a plate; place in freezer for 2 minutes.
12. Jam is one when is spreadable, not super thick.
13. Pre-heat oven to 400F (~200C).
14. In small bowl, combine 1/2 cup sugar and ground cinnamon.
15. In large bowl, combine sifted flour and dry ingredients.
16. In a separate bowl, stir together oil, lemon juice, sugar, egg and yogurt.
17. Make a well in the middle of the dry ingredients, pour in wet ingredients; gently fold ingredients until combined.
18. In a Ziploc bag*** (or piping bag), place the batter; cut off tip of Ziploc.
19. Pipe batter into mini muffin trays 1/2 full.
20. Bake for 5 minutes or until golden brown.
21. Remove from oven; let cool 5 minutes before placing on a wire rack.
22. Dip the tops of the mini muffin in the melted butter then into the cinnamon sugar mixture; let cool slightly.

strawberries, sugar, lemon juice, batter, flour, baking powder, baking soda, salt, egg, vanilla bean yogurt, vegetable oil, lemon juice, sugar, sugar, ground cinnamon, butter

Taken from www.food.com/recipe/jelly-doughnuts-493870 (may not work)