Instructions: Stir the yeast into the warm water with a pinch of sugar. Set it in a warm place for 3 to 5 minutes to develop the sponge.

Scald the milk by placing in a small saucepan and heating to just below a boil. (This is done so the milk will be close to the same temperature as the warm water when the ingredients are combined.)

Combine the remaining 2 tablespoons sugar, the salt and the flour in a large bowl, then add the pieces of butter, combining until the mixture has a crumbly texture, containing bits of butter.

Beat the egg together with the warm milk.

Put half of the flour mixture into the bowl of a standing mixer fitted with a paddle. Stir the yeast together with the milk-egg mixture and add half of it to the mixer. Beat to combine. Add the rest of the flour mixture. Beat to combine.

Finish by adding the rest of the liquid, scraping down the sides, and beating until the dough comes together.

Flour your rolling board if the dough is sticky, and roll the dough out to 3/4 inch thickness. Using a 3 inch cookie cutter, cut out doughnut by starting from the outside edge, lightly flouring the cutter if the dough sticks.

Cover the baking sheet with a clean dish towel and put the doughnuts in a warm place to rise until doubled, 45 minutes to an hour.

Preheat the oven to 450 degrees. Bake doughnuts for about 15 minutes or until a light, golden brown. When done, remove from the oven and let the doughnuts cool for 10 minutes.

With the jelly in the piping bag, insert the nozzle into the side of the doughnuts and squirt in about 1 tablespoon of jelly. Brush the doughnuts with some melted butter and dust with powdered sugar. Call the kids! and William Perly

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