JELLY DOUGHNUTS                 Makes about 50 doughnuts

1 cup milk
1/3 cup sugar 
1 teaspoon salt 
1/3 cup Fleischmann's Margarine
1/4 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
3 eggs
5 1/2 to 6 1/2 cups unsifted flour 
Planters Peanut Oil
Jelly
Granulated, confectioners' or cinnamon sugar

    Scald milk; stir in 1/3 cup sugar, salt and Fleischmann's 
Margarine.  Cool to lukewarm.  Measure warm water into large 
warm bowl.  Sprinkle in Fleischmann's yeast; stir until 
dissolved.  Add lukewarm milk mixture, eggs and 3 cups flour; 
beat until smooth.  Add enough additional flour to make a stiff 
dough.  Turn out onto lightly floured board; knead until smooth 
and elastic, about 8 to 10 minutes.  Divide dough into 3 equal 
pieces.  Roll each piece into a circle, 1/4-inch thick.  Cut 
into 3-inch rounds.  Place on greased baking sheets.  Cover; let 
rise in warm place, free from draft, until doubled in bulk, 
about 1 hour.
    Fry in deep hot (360 F.) Planters Peanut Oil until brown, 
turning once.  Drain on paper towels.
    When cool, cut small hole in doughnut side with a sharp 
knife and insert jelly in center.  Dip doughnuts in granulated, 
confectioners' or cinnamon sugar.