Jelly Fritters - Gelébeignets

Makes 12

Scald milk and cool to lukewarm. Pour ¼ cup milk over yeast and let stand while beating rest of milk with 2¼ cups of the flour to make a smooth dough. Add dissolved yeast and beat well. Put in a warm place to rise.

When risen to half again its original size add melted butter, sugar and beaten eggs, and stir in remaining flour. Mix thoroughly with a wooden spoon. If dough seems limp, add a little more flour.

Roll dough ½ inch thick on a floured board and cut into rounds with a cookie cutter. On half of the cookies pile some jelly or jam. Cover each with a plain round and press them together well. Put on floured board and let rise until doubled in bulk.

Fry in deep fat heated to 370 degrees until brown on each side. Turn only once. Do not crowd while frying.

Drain on paper towels and roll lighlty in granulated sugar.