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  • 12 egg yolks
  • 1 teas. salt
  • 2 pkgs yeast
  • 1/4 c warm water
  • 1/3 c butter or margarine, at room temperature
  • 1/2 c sugar
  • 4 1/2 c. flour
  • 3 T. rum or brandy
  • 1 c. whipping cream, scalded
  • 1 1/2 c. very thick jam or preserves

Beat yolks with salt in a small mixer bowl at high speed with electric mixer until mixture is thick and piles softly, about 7 minutes. Soften yeast in warm water in large bowl. Cream butter, add sugar gradually, creaming until fluffy. Beat into softened yeast. Stir one-fourth of flour into yeast mixture. Add rum and half the cream. Beat in another one-fourth flour. Stir in remaining cream. Beat in half of remaining flour. Then beat in egg yolks. Beat 2 minutes.. Gradually beat in remaining flour until dough blisters. Cover bowl with plastic wrap. Set in warm place to rise. When doubled in bulk, punch down. Cover; let dough rise again until doubled. Punch down. Roll dough on floured surface to about 3/4-inch thickness. Cut out 3-inch rounds. Use regular doughnut cutter for plain. Use biscuit cutter for filled doughnuts. To fill doughnuts, place l teaspoonful jam in center of half the rounds. Brush edges of rounds with water. Top with remaining rounds. Seal edges. Cover doughnuts on floured surface. Let rise until doubled in bulk, about 20 minutes. Fry doughnuts in hot fat heated to 365F until golden brown on both sides. Drain on absorbent paper. Sprinkle with cinnamon sugar, if desired. Makes about 3 dozen. (Some prefer to fill the doughnuts after frying....cut with biscuit cutter and use pastry bag with long tube to insert jam filling.

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