Jelly Busters

  • ½ c. lukewarm water
  • 1 tsp. sugar
  • 1 pkg. active dry yeast
  • 1 egg slightly beaten
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1/3 c. soft butter
  • ¾ c. scalded milk
  • 1 tsp. almond extract
  • 3 ½ to 4 c. sifted flour
  • thick jam or jelly
  • fat for deep frying
  • sugar

Measure water and add 1 tsp. sugar. Stir to dissolve. Sprinkle yeast over and let stand 10 mins. Combine egg, sugar, salt, butter, and scalded milk. Stir until butter is melted and let cool to lukewarm. Stir in almond extract and yeast mixture. Add enough of the flour to make a stiff dough. Turn out on floured board and knead until smooth and small bubbles appear under the surface. Put in greased bowl, cover with damp towel and let rise until double, about one hour. Roll dough ¼ in. thick. Cut in 2 ½ inch rounds. Top with jab and put round on top. Seal. Let rise 30 mins. Heat fat to 375 and deep fry.

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