b'Yeast Donut Dough( recipe found on page282 )Vegetable Oil ( amountdepends on size of fryer, Oil should be 1PREPAREYEASTDONUTDOUGH.ONCEDOUGHISinch deepPREPARED THEN FOLLOW THE MAKE UP INSTRUCTIONSBELOW. Butterscotch Roll Icing(recipe found on pageDUMPFRESHLYMIXEDDOUGHONTOAFLOURED 279 )SURFACE.MOLDANDROLLDOUGHINTOALOAFAPPROXIMATELY 5 INCHES WIDE BY 9 INCHES LONG. 3 CupsRaspberry JellyPLACEINAWARMHUMIDENVIRONMENTFOR30MINUTES OR UNTIL DOUBLED IN SIZE.DUMP LOAF ONTO A FLOURED SURFACE. WITH A ROLLINGPIN FLATTEN THE DOUGH PIECE TO 1/4 INCH THICK. RELAXTHE DOUGH PIECE BY GENTLY PUSHING THE OUTSIDEEDGES INWARD UNTIL THE DOUGH PIECE IS 1/2 INCHTHICK.CUT DONUTS IN 3 CIRCLES AND PROOF FOR 20 MINUTESIN A WARM PLACE. CAREFULLY TRANSFER DONUTS INTOPREHEATED VEGETABLE OIL. FRY AT 360 DEGREES FORAPPROXIMATELY 1 MINUTE PER SIDE OR UNTIL GOLDENBROWN.AFTER FRYING, ALLOW DONUT TO DRAIN ON A COOLINGRACK FOR 2 MINUTES.WITH A SHARP KNIFE PIERCEDONUTS FROM ONE SIDE ALMOST TO THE OTHER. WHIPRASPBERRY JELLY WITH A BLENDER UNTIL IT IS SMOOTHAND CREAMY. USING A PASTRY BAG WITH A 1/4 INCHHOLE IN THE END, PRESSRASPBERRY JELLY INTO DONUTSPECAN SWIRL COFFEE CAKE THROUGH THE SLIT.ONCE DONUTS ARE FILLED, ICE WITH BUTTERSCOTCHROLL ICING.MAKES 2 TO 3 DOZEN DONUTS.31 32'