Fritters

*from recipesfoodandcooking.com

 INGREDIENTS

  • 1 package yeast
  • 1/4 cup warm water
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/2 cup sugar
  • 1 1/4 cups milk
  • 4 oz. melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 - 5 cups flour
  • Oil for frying - 5 - 6 cups

  • Filling

  • 3 tablespoons any flavor jelly (like apple, raspberry, orange marmalade, strawberry, etc)

  • Glaze

  • 2 cups confectioner's sugar
  • 3 tablespoons butter
  • 1/4 cup heavy creamy, plus additional milk to make a thinner consistency
  • Optional: any kind of flavoring like orange, raspberry, strawberry etc to match jelly flavor.  

INSTRUCTIONS

  1. Mix the yeast and warm water together in a small bowl until yeast gets bubbly.
  2. In mixer bowl combine eggs, vanilla, sugar and milk. When thoroughly mixed add butter, salt, cinnamon and nutmeg. Add the yeast mixture.
  3. Stir in enough flour to make a soft dough. When it comes to flour, less is more. The dough should be sticky. Knead the dough by hand or in a mixer for 2 minutes. Cover dough and let rise until doubled in a warm space.
  4. Roll out dough onto a floured surface about 12 x 18 inches. Spread jelly on top almost to the edges. Fold the dough over into thirds. Roll out again. Take a large knife and cut into 1 1/2 inch squares. Take 5 - 8 squares of dough and squeeze together lightly to form fritters. Place on a floured surface to raise again.
  5. While the dough is raising mix up the glaze ingredients. Set aside.
  6. Add oil to a large pan, I used my dutch oven. Heat oil to 325 degrees. Put 3 - 4 fritters in at a time without crowding and fry for 3-4 minutes on one side. Flip and cook on other side for 3-4 minutes.
  7. Place fritters on a wire rack to drain. With a pastry brush spread glaze over the top of the fritters before adding new ones to the oil. Let cool.

Notes: 
Make these the night before by completing steps 1-4. Then cover fritter dough with plastic wrap spayed with non-stick spray and place in the refrigerator. Dough will rise slightly over night in the fridge. Pull fritter dough out of the fridge the next morning and let rise a few hours in a warm place until doubled in size from the original size the night before. Then continue with steps 5-7. 

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