1 pk Active Dry Yeast; OR

      1 tb Active Dry Yeast; Bulk

    1/4 c  Warm Water; (110-115 Deg F)

    1/2 c  Sugar

      1 t  Salt

    1/3 c  Butter Or Regular Margarine

      1 tb Orange Juice

      2 t  Rum Extract

      1 c  Milk; Scalded

           Unbleached Flour; *
      2    Eggs; Lg, Well Beaten

           Fat For Deep Frying; **
           Jam Or Jelly
  *    Use up to 4 cups of Unbleached Flour in this
  recipe. **   Heat the fat to 375 degrees F. for frying
  the doughnuts. Soften the yeast in the warm water and
  let stand for 5 minutes or until it "blooms" or
  proofs.  Put a half cup of sugar, the salt, butter,
  orange juice and rum extract in a large bowl.  Pour
  the scalded milk over the ingredients in the bowl.
   Stir until the butter is melted.  Cool to lukewarm.
   When cool, blend in 1 cup of the unbleached flour and
  beat until smooth.  Stir in the yeast and add about
  half of the remaining flour, beating until smooth.
   Beat in the eggs.  Then beat in enough of the
  remaining flour to make a SOFT (should be slightly
  sticky and light in weight).  Turn the dough out onto
  a lightly floured board and let rest for 5 to 10
  minutes.  Knead until smooth and elastic (about 8 to
  10 minutes). Form into a ball and put into a greased

  bowl, turning to grease the top of the ball of dough.
   Cover and let rise in a warm draft free place until
  doubled in bulk.  Punch the dough down, kneading
  lightly to remove all of the air pockets, and turn the
  dough out onto a lightly floured surface. Roll to
  1/2-inch thickness.  Cut the dough into rounds using a

  3-inch biscuit or cookie cutter.  Cover with waxed

  paper and let rise on the rolling surface away from
  drafts and direct heat, until double in bulk, (30 to
  45 minutes).  About 20 minutes before frying, heat the

  fat.  Fry the doughnuts in the heated fat.  Put only
  as many doughnuts at one time as will float uncrowded
  in a single layer deep in the fat.  Fry 2 to 3 minutes
  or until lightly browned; turn the doughnuts with a
  fork or tongs, being careful not to pierce the
  doughnut, when they rise to the surface. Do this
  several times during the cooking.  Lift from the fat,
  draining for a few seconds over the fat before
  removing to absorbent paper toweling. Cool.  Cut a
  slit through the center in the side of each doughnut.
   Force about 1/2 ts of jam or jelly into the center
  and press lightly to close the slit.  (A pastry bag
  and tube may be used to force the jelly or jam into
  the slit.)  Shake 2 or 3 bismarks at one time in a bag
  containing granulated or powdered sugar.  (Your
  choice.)  Shake lightly to remove the excess sugar.