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Buttermilk Jelly Doughnuts
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1-1/2 cups plus 2 tbl. all-purpose flour
1/2 cup sugar
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk
2 large eggs
1/2 tsp.vanilla extract
2 tbl. unsalted butter, melted
1 cup or so thick jam or preserves of your choice
Sugar mixture to coat doughnuts:
1/2 cup powdered sugar
1/2 cup sugar
Combine all dry ingredients in a large bowl, stirring well to combine thoroughly.
Whisk together buttermilk, eggs and vanilla, mixing well.
Blend the liquid mixture with the melted butter and add to the dry ingredients mixing with a wooden spoon until the dough is formed. The dough will be very sticky which is necessary to yield light doughnuts.
Refrigerate dough for 30 minutes to make it easier to handle.
Sprinkle the 2 additional tablespoons of flour over a clean, dry work surface and gently coax the dough into a ball. Don't be tempted to stir flour into the dough (adding a lot of additional flour will create a tough, leaden dough). Turn dough out onto floured work surface. With your hands gently press the dough into a rectangle measuring 9 x 7-inches and approximately 1/3 to 1/2-inch thick.
Cut dough into rounds of any size with a cookie cutter. Place a teaspoon or so of thick jam in the middle of one dough round then cover with another round of dough sandwiching both together. Press seams together firmly.
Preheat approximately 8 cups of peanut or vegetable oil in a deep heavy bottomed pot to 365*F (185*C). Fry the doughnuts in small batches for about 1 minute or so on each side or until golden brown.
Makes about 1 dozen.
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