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Print this Recipe    Donuts 24

Apple Stuffed Yeast Doughnuts

1 package dry yeast
1 tsp. sugar
2 Tbsp. warm water
1 Tbsp. margarine
1 cup milk - scalded and cooled
1/2 cup sugar
1 egg
3 3/4 cups flour
1/2 tsp. cinnamon
pinch nutmeg
1 can apple pie filling
oil for frying

1 cup granulated sugar
1/2 tsp. cinnamon

Mix the yeast, sugar and warm water together. Let foam 10 minutes.
Scald the milk and add the margarine, stirring to melt the margarine.
Let milk cool. In a medium bowl, blend the cooled milk, egg and
sugar with the yeast mixture. Add the flour, cinnamon and nutmeg.
Knead 2-3 minutes. Place in greased bowl and refrigerate overnight
(or at least four hours). Roll out dough between 1/4 and 1/2 inch
thick. Cut in 3 inch squares. Heat the oil to 375 F. and fry squares
a few at a time. Drain on paper towels. Make a small slit in each
square either across the top surface or on the side. Spoon in apple
filling. Dust top with cinnamon sugar (below).

Can be frozen and re-heated in a very low oven (250-300 F). Makes
about 1 1/2 dozen.

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