Pumpkin Jelly-Filled Donuts with Cranberry Sauce

Instructions

1. In a small bowl, combine warm whole milk and active dry yeast. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, mix all-purpose flour and granulated sugar.
3. Add the yeast mixture, melted unsalted butter, and half a large egg to the flour mixture.
4. Knead the dough by hand or with a mixer until smooth and elastic, about 8 minutes.
5. Cover the dough with a clean towel and let it rise in a warm place for 1 hour or until doubled in size.
6. While dough rises, prepare cranberry sauce: combine fresh cranberries, granulated sugar, and water in a small saucepan.
7. Cook cranberry mixture over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 10 minutes. Set aside to cool.
8. Once dough has risen, roll it out on a floured surface to about 1 cm thickness.
9. Cut dough into 6 equal circles using a round cutter or glass.
10. Place a teaspoon of pumpkin jelly in the center of 3 circles.
11. Cover each with another dough circle and pinch edges to seal well.
12. Let filled donuts rest for 15 minutes to rise slightly.
13. Heat vegetable oil in a deep pan to 175 degrees Celsius (350 F).
14. Fry donuts in batches for about 2 minutes per side or until golden brown.
15. Remove donuts with a slotted spoon and drain on paper towels.
16. Dust donuts with powdered sugar while still warm.
17. Serve donuts warm with cranberry sauce on the side for dipping.