Short-Cut Jelly Doughnuts

• 1 pkg. (13 3/4 oz.) hot roll mix
• 3/4 c. warm water
• 1 egg
• 1 c. raspberry jam
• 3 Tbsp. sugar
• flour
• deep fat for frying

Dissolve yeast from roll mix package in warm water. Stir in egg. Mix sugar with flour from package; add to yeast mixture and mix well. Cover; let rise until doubled. Sprinkle baking sheets with flour. Turn dough onto a lightly floured surface; knead. Roll to 1/4 inch thickness. Cut into rounds with a 2 inch cutter; place on prepared baking sheets. Let rise until doubled. Heat deep fat to 375 degrees F. Gently transfer doughnuts to hot fat; fry until browned, turning once. Drain on absorbent paper; cool. Make a deep slit with a narrow-bladed knife in the side of each doughnut, twisting knife to enlarge the hole slightly. Fill doughnut with jam, using a pastry bag or waxed paper cone. Roll in granulated sugar, if desired. Makes 24 doughnuts.