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

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Additional Time: 1 hrs 45 minutes
• Total Time: 2 hrs 35 minutes

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• ⅓ cup water
• 1 egg, beaten
• 3 tablespoons margarine, melted
• ¾ cup white sugar
• 4 ½ cups bread flour
• 1 teaspoon salt
• 1 ½ teaspoons ground nutmeg
• 1 tablespoon active dry yeast
• ¾ cup any flavor fruit jam
• 2 quarts vegetable oil for frying

Directions

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.
5. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
6. 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.
7. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Nutrition Facts

• Servings Per Recipe 24
• Calories 139
• % Daily Value *
• Total Fat 9g 12%
• Saturated Fat 1g 7%
• Cholesterol 9mg 3%
• Sodium 123mg 5%
• Total Carbohydrate 14g 5%
• Dietary Fiber 0g 1%
• Total Sugars 12g
• Protein 1g
• Vitamin C 1mg 5%
• Calcium 16mg 1%
• Iron 0mg 1%
• Potassium 37mg 1%

This is a great recipe that you can fill with any type of jelly or jam that you’d like. Try grape jelly to start, and then mix it up with other jellies.

Yields: Makes 12 Donuts.

Ingredients

• 6 ounces of whole milk
• 1 teaspoon of active yeast
• 2 ounces of honey
• 1 egg
• 8 or 9 ounces of bread flour
• 3 ounces of whole wheat flour
• ½ teaspoon of lemon zest
• 2 ounces of unsalted butter (room temperature)
• 2 quarts of vegetable oil
• 20 ounces of jelly

For the Glaze

• 2 cups of confectioners’ sugar
• 1 tablespoon of lemon zest
• 1 teaspoon of fresh lemon juice
• 2 tablespoons of milk

Method of Preparation

• Heat the milk to about 200º F. Set aside to cool to 110º F. Oil a large bowl and set aside.
• In another bowl pour the warm milk and in it dissolve the yeast.
• Add the honey, bread flour, egg, whole wheat flour, butter, and lemon zest. Mix until thoroughly combined. Let rest in the bowl, covered, for about 20 minutes.
• Add salt to the dough and knead for 7 to 10 minutes. It should be slightly sticky.
• Place the dough in the oiled bowl and let it rice in a warm place for 1 or 2 hours, or until doubled in volume.
• Punch the dough down and knead it with your hands for a few seconds. Let the dough rest again for another 20 minutes.
• Roll the dough out onto a lightly floured surface until it is 1/4 –inch thick.
• Cut out 12 dough rounds. Let them rise an additional 30 minutes to an hour, or until they expand about 1 ½ times.
• Put the oil into a heavy-bottomed pot and heat to 350º F.
• Fry the donuts in batches for 2 or 3 minutes on each side. They should be golden brown.
• Remove the donuts to paper towels to drain off the excess oil.
• Let the donuts cool until you can handle them comfortable.
• Place the jelly in the piping bag fitted with a long, narrow tip. Insert the tip into the side of the donut and squeeze the jelly into the donut.
• Whisk the glaze ingredients together until smooth. Add additional milk to thin the glaze if necessary.
• Dip the donuts into the glaze and allow the glaze to set before serving.

These donuts use white bread, so it is great to use up bread. Kids and adults love this simple recipe. Use your favorite type of jelly to fill the donuts.

Yields: Makes 40 Donuts.

Ingredients

• 3 eggs, beaten
• ½ cup of milk
• ½ teaspoon of vanilla extract
• ¼ cup of sugar
• 1 cup of all-purpose flour
• ½ teaspoon of baking powder
• ¼ teaspoon of salt Oil, for frying
• 10 slices of white bread Jam Powdered sugar, for topping

Method of Preparation

• Stir the milk, eggs, vanilla, and sugar in a large mixing bowl until the sugar has dissolved. Set aside.
• Mix the flour, salt, and baking powder in separate bowl. Stir the flour mixture into the egg mixture until it is no longer lumpy. Set aside.
• Heat oil in a deep fryer or saucepan to 375º F.
• Make sandwiches with the bread by spreading the jam evenly in the center. Trim the crusts, and cut each sandwich into quarters. Wipe away the excess jam.
• Dip each quarter into the batter so that it is completely covered.
• Fry the sandwiches in batches for 1 to 3 minutes. They should be puffy and a golden brown color.
• Drain the donuts on a paper-towel-lined rack.
• Sprinkle with powdered sugar.