Jelly Donuts

Ingredients for donuts:
3 to 3 1/2 cups of bread flour
1 teaspoon salt
1 cake fresh yeast (or one 1/4-ounce package of active dry yeast)
3 T sugar
1 cup warm milk
2 eggs
3 T butter, melted

Preparing the proofing mixture:
Combine the yeast, sugar and milk together and let proof for about 10 minutes.

Mix 3 cups of the bread flour with the salt in a Kitchenaid bowl. Add proofing mixture to bowl. Add eggs to mixing bowl. Add butter to mixing bowl.

Mix until dough comes together, 2-3 minutes.

Dump out on board, need until smooth. Put in a greased bowl, cover with plastic wrap and put in warm place until it doubles in size (approximately 2 hours).

Punch down onto floured board and knead just to get air out. Roll out to about 1-inch thick. Cut out with cutter, and place on parchment-lined baking sheet. Cover and let rise until doubled in size. Deep fry at 350 degrees F, turning frequently until golden brown outside.

Poke a hole in the side and fill with fruit jam. Dust with powdered sugar.

Makes about 20-25 small doughnuts.

Watch Gale Gund make them.