Reviewed: Aug. 9, 2009

I did everything wrong, and these still came out beautifully. I made them by hand, instead of with a machine. I forgot to mix the yeast and the milk before I mixed everything else, so I added extra water to start up the yeast. I had to add extra flour in order to stop the dough from sticking, and made them too big. We fried them by sight rather than timing them, and used blackberry jam. Some of them we didn't fill at all. We glazed them with Alton Brown's recipe (.25cup milk, 1t vanilla, 2cup powdered sugar) and they were marvelous! These were an after-dinner dessert, and the rest will be breakfast. The centers are a little doughy around the jam, and that's how I like them. Absolutely perfect, and apparently fool-proof!

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laigaie

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Reviewed: Mar. 7, 2009

At least as good as commercial ones, but having jumped through the hoops once, it's too much bother to do again.

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Carnivore

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

The first time i made donuts.They turned out mouth watering. The only thing i would change is cut the nutmeg in half.

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annette

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Monticello, Minnesota, USA

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Reviewed: Sep. 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.

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lamise

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Reviewed: Dec. 17, 2007

The dough turned out amazingly well, better than bread usually turns out in this machine. Not too sticky (unless I halved the batch) and beautifully seasoned. (I did use cinnamon instead of nutmeg and 2t instant yeast instead of active dry. However, I had a problem when it came to frying them. Perhaps it was just me and the fact that I didn't have a fry thermometer, but whether I made doughnut holes or full on doughnuts, they were still doughy in the middle by the time the outside was done. The jelly ones turned out a little better because we had to stretch the dough out and that made it a little thinner. Like I said, maybe that's because I've never really deep fried anything before. Because the ones that were all the way cooked were WONDERFUL.

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jbalagia

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Sep. 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.

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Neva

Cooking Level: Intermediate

Home Town: Griffith, New South Wales, Australia

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Reviewed: Sep. 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!

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siewleng

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Sep. 1, 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.

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KERSTIN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Aug. 2, 2005

These doughnuts were great! I had to use jam instead of jelly so it got a little messy, but otherwise I thought that these were perftect. My husband is a HUGE doughnut fan and he loved them!

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Jun. 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

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Dec. 12, 2001

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!!!!

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MAEVEN6

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Reviewed: Nov. 7, 2001

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!!!

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