You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).

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  • Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.

  • Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.

  • Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.

  • Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Editor's Notes:

To make this recipe in a stand mixer, combine all of ingredients for the dough in the mixing bowl except for the melted butter. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the melted butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Transfer the dough to a floured surface, roll it out with a rolling pin, and let it rest for 10 minutes. Roll the dough out again to 1/4-inch thickness and proceed with the recipe.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

138.9 calories; protein 0.9g 2% DV; carbohydrates 13.9g 5% DV; fat 9.2g 14% DV; cholesterol 8.6mg 3% DV; sodium 123mg 5% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
These doughnuts are GREAT & really pretty easy to make! This was my first time making doughnuts and 'yeast' ones are supposed to be harder to make but by using the dough cycle on my bread machine these were a snap!! I had trouble rolling them out the first time & had to re-roll them which made me worried they would come out tough but they were fantastic! Just the right amount of crispy on the outside to chewy on the inside... these will become a family tradition!! Thank you!!! Read More
(42)

Most helpful critical review

Rating: 3 stars
06/27/2005
these were nice but very heavy. next time i will use all purpose flour rather than bread flour to see if it makes it any lighter Read More
(10)
39 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/08/2003
These doughnuts are GREAT & really pretty easy to make! This was my first time making doughnuts and 'yeast' ones are supposed to be harder to make but by using the dough cycle on my bread machine these were a snap!! I had trouble rolling them out the first time & had to re-roll them which made me worried they would come out tough but they were fantastic! Just the right amount of crispy on the outside to chewy on the inside... these will become a family tradition!! Thank you!!! Read More
(42)
Rating: 4 stars
09/09/2007
Made these jelly doughnuts for the first time manually without the use of the bread machine. They turned out beautifully. My kids love them! Next time I make them, I'll dust them with icing sugar. Thanks for sharing this recipe! Read More
(34)
Rating: 5 stars
04/14/2003
We used this for our Channukah Jelly doughnuts a tradition. What a breeze!!! The kids loved making them after they came out of the machine and eating them even better. The taste was fabulous. I fried them in hot peanut oil. It freed up time do do other holiday things. and We used orange marmalade one day and loquat jelly the next day. Tomorrow poppy seed or almond cream!! Thank you to the person who submitted this one!!!! Read More
(30)
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Rating: 4 stars
09/26/2003
soft moist bread with a splash of flavor inside Read More
(24)
Rating: 5 stars
09/11/2007
Excellent recipe. I found that you really need to wet the pastry edges to get both pieces to stay together in fryer & not lose jam everywhere but a success first time & will definately make again. Even better is they freeze & can be re-heated in about 30-45 secs each depending on microwave strength. Read More
(16)
Rating: 4 stars
01/25/2010
lots of work not sweet enough and pretty messy. I would add more sugar to the dough and cut way back on the nutmeg. 3/4 tsp would be better. This was my first time making this style of doughnut so perhaps with practice i would not be so messy. My 5 kids thought they were delicious but maybe should be sweeter. I used jam and wished I had a can of pastry filling instead on hand. That would have held up better in the doughnut and made less of a mess. So 4 stars for the recipe and 3 for me LOL - Read More
(13)
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Rating: 5 stars
09/27/2008
Excellent recipe. I found that you really need to wet the pastry edges to get both pieces to stay together in fryer & not lose jam everywhere but a success first time & will definately make again. Even better is they freeze & can be re-heated in about 30-45 secs each depending on microwave strength. Read More
(12)
Rating: 3 stars
06/27/2005
these were nice but very heavy. next time i will use all purpose flour rather than bread flour to see if it makes it any lighter Read More
(10)
Rating: 4 stars
09/01/2006
The doughnuts were very good. One thing however it needed a glaze after cooking. I sprinkled some sugar on it after cooking them and my husband the experienced pastry eater liked them that way. Read More
(10)