Jelly Doughnuts

Jelly Doughnuts

25
Charlie McHugh 0

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

Ingredients 2 h 35 m {{adjustedServings}} servings 232 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. 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).
  2. Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
  3. Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
  4. 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.
  5. 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.
Tips & Tricks
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Make delicious waffles with bananas cooked inside the batter.

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Footnotes

  • 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.
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Reviews 25

  1. 30 Ratings

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POMGRANNIE
10/8/2003

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!!!

MAEVEN6
4/14/2003

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!!!!

siewleng
9/9/2007

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!