3 cups of unbleached flour
2 teaspoons baking powder
2 tablespoons sugar
2 cups sour cream
3 cups of vegetable oil for frying
1 cup of favorite seedless jam
1) In a large bowl combine the flour, baking powder, sugar, eggs and sour cream. Mix until well blended.
2) In a frying pan over medium heat, heat the oil until it reaches 370 degrees. Using a slotted spoon, Drop batter by tablespoonfuls into hot oil. Fry the dough on one side until golden, about 1 minute. Turn the doughnuts over and fry until golden on other side, another minute. Using a slotted spoon, transfer them to a baking sheet lined with paper towels. Dust the donuts with powdered sugar or regular sugar. Repeat in batches until all the donuts are cooked.
3) To fill the donuts with jam, either fill a pastry bag with jam or use a ziploc bag with one corner cut out. Using a toothpick or skewer, make a hole in the side of each doughnut. Fit the pastry tip or ziploc into the hole, pipe about 2 tsp of jam into each doughnut. Repeat with the remaining doughnuts.
*This should make 25 small jelly doughnuts.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.