Recipe by Charlie McHugh
"You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
warm milk (110 degrees F/45 degrees C)
4 1/2 cups
1 1/2 teaspoons
active dry yeast
any flavor fruit jam
vegetable oil for frying
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!!!
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
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!
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!!!!
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 again. Even better is they freeze & can be re-heated in about 30-45 secs each depending on microwave strength.
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 -
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 86
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make perfect glazed doughnuts.
Go ahead, have a doughnut! These amazing cake doughnuts are baked not fried.
See how to make pillowy beignets like they serve at Café du Monde.