Miniature Jelly Doughnuts - active dry yeast

Method

• Mix yeast and 1 tsp.
• sugar with 1 cup warm water (110F) in measuring cup.
• Let stand 5 minutes, or until mixture foams and smells yeasty.
• Whisk together flour, remaining 1/4 cup sugar, salt, baking powder, and nutmeg in large bowl.
• Grease separate large bowl with oil.
• Stir yeast mixture into flour mixture with wooden spoon until sticky dough forms.
• Add up to 1/4 cup warm water to make smooth dough.
• Stir in melted margarine.
• Turn dough out onto well-floured work surface, and knead 6 to 8 minutes, or until smooth, soft, elastic dough forms.
• Add flour while kneading, if necessary.
• Transfer to oiled bowl, cover with towel, and let rise in warm place 1 1/2 hours.
• Dust baking sheet with flour.
• Roll dough out to 1/4-inch-thick round on well-floured work surface.
• Cut 25 circles from dough with 2-inch round cutter.
• Transfer rounds to prepared baking sheet, and cover loosely with plastic wrap.
• Let rest 15 minutes.
• Heat oil in large skillet or Dutch oven to 370F, or until hot but not smoking.
• Fry doughnuts in oil 3 to 5 minutes, or until deep golden brown, turning two or three times.
• Drain on paper-towel-lined plate; then roll in superfine sugar while still warm.
• Cool.
• Poke small hole in side of each doughnut with toothpick or wooden dowel.
• Use pastry bag fitted with small round tip to fill each doughnut with 1 tsp.
• raspberry jam.