December 8, 2009 3/4 cup apple juice, at room temperature
1 tablespoon (1 package) dry yeast
4 tablespoons sugar
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons canola oil

Place the apple juice into a bowl of a mixer fitted with a dough hook. Sprinkle the yeast over the apple juice. Add all of the ingredients in order with the machine running at a low speed. Increase the speed to medium and knead the dough for 3 minutes until the dough is smooth and elastic in texture.

Cover the bowl with a towel and allow the dough to rise for 1 hour.

Punch the dough down, Pull pieces of dough , about the size of walnuts and roll them gently into balls. Place the dough balls onto a sheet pan. Continue until all the dough is rolled.

Heat a saucepan with oil to a depth of 3 inches to 350 degrees. Fry the dough nuts in batches in the hot oil. When the doughnuts are completely browned and float to the top, the doughnuts are done.

Remove the doughnuts with a slotted spoon and drain on paper towels.

Fill a pastry bag, fitted with a small tip, with favorite jelly. Push the pastry tip into the side of a doughnut and fill with jelly. Rollin sugar and serve.

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