Raspberry Jelly Doughnuts


1 cup milk

3 tbsp sugar

1 tsp salt

1 (1/4th oz) package dry active yeast

2 tbsp warm water

3 1/2 cups flour {I used bread flour but you could use all purpose, too}

2 tbsp vegetable oil + 10 cups for frying

2 eggs

1/4 tsp ground nutmeg

raspberry jam for filling

powdered sugar for dusting

special tools: candy thermometer, rolling pin, biscuit cutter OR glass jar


Place milk in a small saucepan on the stove and heat until bubbles appear all around the sides of the pan. Remove milk and let cool until it's lukewarm.

While the milk is cooling, combine the yeast with the warm water and a pinch of sugar in a small bowl or glass measuring cup. Stir and let sit for five minutes --- after five minutes, it should look almost creamy. That's a sign the yeast works!

Place the yeast/water, flour, warm milk, salt, sugar, nutmeg, eggs and 2 tbsp oil in a large bowl of a Kitchen Aid mixer. Beat with a paddle attachment until dough forms and then switch to the dough attachment and continue mixing on high speed for five minutes. If you don't have a dough attachment, stick with the paddle. And if you don't have a KitchenAid mixer, knead by hand for 8-10 minutes until a smooth dough forms.

The dough should be very smooth and not sticky. Place dough in an oiled bowl, cover with a cloth and let rise in a warm spot for an hour and a half.

After rising, remove dough from the bowl and roll out on a lightly floured surface to 1/4" thick. Cut circles of dough using the bottom of a glass jar or a biscuit cutter.

Place two teaspoons of raspberry jam in the center of one circle of dough. Place another circle of dough on top and FIRMLY SEAL EDGES TOGETHER! If you don't crimp the edges to seal well enough, they will open up while frying!

Now, heat up the rest of the vegetable oil in a large heavy pot over medium/high heat. Use a candy thermometer to check the temperature of the oil -- it should register at about 375 degrees F when ready for frying. If it's too hot it will burn the doughnuts and if it's too cool, the dough will absorb extra oil and take a longer time to fry.

When the oil is ready, carefully and gently drop in two doughnuts at a time. They should sizzle and little bubbles should instantly appear all around the edges of the doughnut. Fry for about five minutes per side. Flip doughnuts carefully in the oil using a spatula or big spoon.

Doughnuts are done when they are a deep golden brown color. You want the color to be brown --- too light and they won't be cooked through on the inside. Remove the doughnuts with a slotted spoon or spatula and place on paper towels to drain.

Repeat with remaining doughnuts until all doughnuts are fried and on paper towels.

Let doughnuts cool briefly, then sift powdered sugar over tops. Enjoy warm!


2 1/2 hours