Old Fashioned Jelly Doughnuts

Combine the warm water and first measure of sugar in a small bowl. Sprinkle the yeast evenly over the surface of the sugar water. Let sit for 10 minutes.

Meanwhile, bring the milk to a simmer over medium-high heat in a large saucepan. Add the shortening and remove from the heat. Stir to melt the shortening. Let the mixture cool completely.

When the milk mixture is cool, add the egg, egg yolks, sugar, salt, and lemon zest. Whisk well to combine. Stir in the yeast mixture.

Stir in the flour and mix until a soft dough forms. Turn the dough out onto a floured work surface. Knead for 5 minutes, adding more flour if needed, until the dough comes together and is smooth.

Form the dough into a ball and place in a greased bowl. Cover with a damp cloth and let rice in a warm, draft-free place until doubled in size (about 2 hours).

Remove the dough from the bowl and punch down the dough to deflate it. Pinch off pieces of the dough and form small golf ball sized balls. Place on a work surface and let rest undisturbed for 15 minutes.

While the dough is resting, heat oil in a deep fryer to 375 degrees F (you can use a Dutch oven filled with 4-inches of oil).

Add the doughnuts a few at a time and cook, turning as needed, until golden brown. Remove the cooked doughnuts from the oil with a slotted spoon and let drain on paper toweling.

Place the jam or jelly in a pastry bag fitted with a straight tip. Insert the tip in one side of the warm doughnuts and squeeze to fill. Do not overfill.

Sprinkle the warm jelly doughnuts with granulated or powdered sugar, if desired. Serve slightly warm.

Store leftover doughnuts in an airtight container at room temperature for 1-2 days.