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JELLY BISMARCKS 
1/3 c. butter
Sugar
1 tsp. salt
1 c. milk
1 pkg. dry yeast
Jelly, apple butter or cherry preserves
1/4 c. very warm water (105 to 115 degrees)
3 eggs, lightly beaten
5 1/2 - 6 1/2 c. flour
Oil

In large mixing bowl, combine butter, sugar and salt. Heat milk in small sauce pan until very warm. Pour over ingredients in bowl (butter need not melt). Dissolve yeast in warm water. When milk mixture has cooled to lukewarm, add yeast, eggs, and 3 cups of the flour. Beat until smooth. Add additional flour to make a stiff dough. Turn onto lightly floured surface and knead until smooth and elastic, about 10 minutes.

Divide dough into thirds. Roll, one part at a time to 1/4 inch thickness. Cut into 3 inch rounds. Place a mounded teaspoon of jelly on half the dough rounds. Cover with remaining rounds. Press edges together and recut with 2 3/4 inch cutter to seal. Place doughnuts on floured baking sheets. Let rise until doubled, about 30 minutes. Fry in deep oil heated to 360 degrees, turning doughnuts once. Drain on paper towels. Cut slightly, then roll in granulated sugar. Makes about 30 doughnuts.

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