Be sure to let these rise until very light and puffy or air pockets will develop around the jelly centers. Please read About Doughnuts.

Prepare the dough for:

Working with one-quarter of the dough at a time, on a lightly floured work surface roll out the dough to a little more than ⅛ inch thick. Cut into rounds using a 3- to 3 ½-inch round cookie or biscuit cutter (do not cut holes out of the rounds). Gather, re-roll, and cut the scraps. You should have about 48 rounds altogether. Have ready:

Place a heaping teaspoon of jam or jelly in the center of half of the rounds. Brush the edges of these filled rounds with:

Top each filled round with a plain round of dough and pinch the edges together to seal. Transfer to well-floured wax paper and let rise until light and puffy, about 1 hour.

Fry and drain as for Cake Doughnuts. Begin frying the doughnuts as soon as they have risen, or they will overrise and the taste and texture will change for the worse. Dust with: