INGREDIENTS
DIRECTIONS
Dissolve the yeast with the 1 tbsp of the sugar in 1/4 cup warm water.
In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, 1/4 cup of sugar, and milk.
With paddle going, add flour and salt.
Add margarine one piece at a time. Dough should be sticky but elastic.
Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover, and place in a warm area for at least an hour or until dough is doubled.
Lightly grease 2 baking sheets.
Divide dough in half. With lightly oiled hands, take approximately 2 tablespoons of dough and roll into ball. Place on greased baking sheet.
Repeat with remaining dough placing balls 2 inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375 degrees F.
Bake at 375 degrees F for 10-12 minutes or until golden. Remove from oven and let cool.
Place jam in a pastry bag fitted with a medium pastry tip or use a small ziplock type of bag fitted with a medium pastry tip.
Press tip into donut and squeeze at least 1 tsp of jam into donut.
Dust with confectioners’ sugar and serve.
1 (1/4-ounce) package rapid rise dry yeast
1 tablespoon sugar
1/4 cup warm water
1 egg yolk
1 egg
1/4 cup sugar
1 cup 1% milk, warmed
3 1/2 cups all-purpose flour
Pinch of salt
3 tablespoons margarine or butter, cut into 9 pieces
Cooking spray
3/4 -1 cup strawberry jam
Confectioners’ sugar for dusting