Voodoo Doughnut

Ingredients

Warm water

1 cup

Active dry yeast

2 1/4 teaspoons

Granulated sugar

1/4 cup

Salt

1 teaspoon

Eggs

2, beaten

Shortening

1/4 cup

All-purpose flour

4 cups

Raspberry jelly

1 cup

Chocolate frosting

1 cup

Pretzel sticks

8

Vegetable oil

for frying

Instructions

1. In a large bowl, dissolve the active dry yeast in warm water (around 110°F or 43°C) and let it sit until foamy, about 5 minutes.
2. Add the granulated sugar, salt, beaten eggs, shortening, and half of the all-purpose flour to the yeast mixture. Beat with a mixer or whisk until smooth.
3. Gradually mix in the remaining flour until the dough forms a soft ball. The dough should be slightly sticky but manageable. Cover the bowl with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
4. Once risen, turn the dough out onto a floured surface and roll it out to about 1/2 inch thickness. Use a floured doughnut cutter to cut out doughnuts and holes.
5. Place the cut doughnuts on a floured baking sheet and let them rise again until doubled, about 30-45 minutes. Cover loosely with a cloth.
6. In a deep-fryer or large pot, heat vegetable oil to 350°F (175°C). Carefully slide the doughnuts into the hot oil using a wide spatula, frying them on each side until golden brown, about 2-3 minutes per side. Remove from the oil and drain on a wire rack.
7. Using a pastry syringe, inject each doughnut with raspberry jelly until filled.
8. Spread a generous layer of chocolate frosting on top of each doughnut.
9. Lastly, insert a pretzel stick into the top of each doughnut for a fun finishing touch.