Ingredients:

1 1/4 cups unbleached all-purpose flour

2 tsp. baking powder

2 tbsp. sugar

2 large eggs, lightly beaten

14 cups filtered apple juice

1/4 cup canola oil, plus additional oil for frying

1/8 tsp. ground nutmeg

About 3 tbsp. red currant jelly

About 1 cup granulated sugar for rolling doughnuts

Directions:

Combine flour, baking powder and 2 tbsp. sugar in a large bowl. Make a well in the center and add eggs, apple juice, oil, and nutmeg. Mix just until ingredients are blended. Line a baking pan with paper towels and set next to stove. Line another baking pan with waxed paper and mound 1 cup of granulated sugar in the center. Set aside.

In a deep pan, heat 1-inch of oil until a drop of water sizzles when added. Using a large serving spoon or 1/4 cup measuring cup, drop pieces of dough into hot oil. Fry dough over medium heat, 2-3 minutes on each side, until doughnuts are golden brown. Using a slotted spoon, transfer doughnuts from hot oil onto prepared pan to drain.

When doughnuts are cool enough to handle, use a piping bag to squeeze jelly into the sides of the donuts. Immediately roll filled donuts in granulated sugar and serve.

Yield: 12-14 sufganiot