Jelly donuts

Lightly flour work surface. Roll All-Purpose Donut Dough to 1/3-inch to 1/2-inch thickness. Cut with 2 1/2-inch to 3-inch cookie cutter. Transfer to parchment-lined baking sheet lightly dusted with flour. Cover and let rise until doubled, about 30 to 45 minutes. You can re-roll the remaining dough and cut into more donuts, or just let the scraps of dough rise and fry them as is. (Makes about 36 to 48 donuts, depending on size.)

Add oil to deep fryer or pour enough oil in deep, heavy-bottomed saucepan to come about 3-inches up sides of pan. Heat oil to 365 to 375 degrees F. over medium heat.

Cooking in batches, carefully and gently add donuts to hot oil. Fry 1 to 2 minutes per side until golden brown, cooked through. Reduce heat if donuts are browning too quickly. Transfer to paper towel to remove excess oil.

Cool donuts completely.

Fit piping bag with small plain tip. Add jelly to prepared piping bag. Pipe about 1 to 2 tsp. jelly into the centre of each donut.

Coat donuts in icing sugar.