Jelly Doughnuts

Jelly Doughnuts

25

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

Ingredients

2 h 35 m servings 232 cals
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Original recipe yields 24 servings

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Nutrition

  • 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

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  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.

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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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 mach...

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...

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 suga...

soft moist bread with a splash of flavor inside

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 agai...

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 doughn...

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 agai...

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 w...

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