Soften the yeast in ¼ cup warm water. Add the sugar and salt. Cover and proof for 10 minutes. Stir in the milk, egg, egg yolks, and lemon rind and mix well. Add enough flour to make a medium firm dough. Work in the soft butter. Knead the dough until smooth and elastic. This can be done in a large processor, if desired. Place the kneaded dough into a bowl and dust lightly with flour. Cover the bowl with plastic wrap and a dish towel. Set in a warm place to double in bulk.
Punch the dough down, cover, and let rise a second time. Punch down and divide the dough into 36 pieces. Shape into smooth, slightly flattened balls and place on a floured towel. Let rise until doubled in bulk.
Heat the oil to 375° F.
Fry a few pieces of dough at a time until golden brown on the bottom. Turn and fry the second side until browned. Remove from the fat and drain on paper toweling. When completely cooled, fill the doughnuts with jam by forcing it through a long-nosed pastry tube (often sold as a Bismarck tube). Roll in sugar and serve.
These can be frozen before filling and coating with sugar.
]]>
http://www.chow.com
Terence Janericco45Breakfast/Brunch
2 packages dry yeast]]>
298
2 tablespoons sugar]]>
301
1 teaspoon salt]]>
1 cup warm milk]]>
1 egg]]>
2 egg yolks]]>
43
1 teaspoon grated lemon rind]]>
3 to 4 cups flour]]>
¼ cup soft butter]]>
fat for deep frying]]>
1½ cups jam]]>
298sugar]]>