Connect with us:

  • Facebook - White Circle
  • Instagram - White Circle
  • Pinterest - White Circle

Graham (Borgfjord)'s Root Beer Jelly Busters

November 19, 2014

 

Suggested equipment - Deep Fryer


2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water
1/2 cup warm 2% milk
1/3 cup butter, softened
1-1/3 cups sugar, divided
3 egg yolks
1 teaspoon salt
3 to 3-3/4 cups all-purpose flour
3 tablespoons Big Cove Foods Root Beer Jelly
1 egg white, lightly beaten

In one bowl dissolve yeast in warm water. In another bowl mix milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (no kneading). Place in greased bowl and turn for a one until all greased. Cover and let rise to double. about 45 mins.


Punch dough down. Turn onto a lightly floured surface; knead 11 times. Divide dough in half.
Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon root beer jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal.

 

Place on greased baking sheet. Cover and let rise until doubled, around 45 mins.
 

Heat oil in deep fryer to 375°. Fry doughnuts, 1-2 minutes on each side or until golden brown.

Drain on paper towels. Roll warm doughnuts in remaining sugar.

Eat.

Share on Facebook
Share on Twitter
Please reload

Recent Posts

November 13, 2019

September 27, 2019

September 11, 2019

July 16, 2019

Please reload

Archive
Please reload