Yield: 36 doughnuts

Jam Doughnuts

Prep Time 2 hours
Cook Time 20 minutes
Additional Time 40 minutes
Total Time 3 hours

Sugar coated, lightly fried, these Jam Doughnuts are the perfect breakfast! Pick your favorite jelly flavor and enjoy a batch with a cup of coffee or tea! This recipe makes 36 freezer friendly doughnuts, perfect for sharing or saving for later!


  • 1 cup skim milk
  • ½ cup heavy whipping cream
  • ⅓ cup unsalted butter
  • ⅓ cup warm water
  • 2 packages active yeast
  • 2 large eggs
  • ¼ cup sugar
  • 1½ teaspoon kosher salt
  • 1 teaspoon ground nutmeg
  • 4½ cups all-purpose flour
  • Vegetable Oil for frying
  • 1 cup granulated sugar, for coating
  • 1 cup raspberry preserves, for filling


  1. Heat milk, cream and butter in small saucepan until melted completely. Put aside to cool to lukewarm.
  2. Pour warm water in mixer bowl (make sure bowl is warm). Sprinkle yeast over water. Let set for about 5 minutes until bubbly. Add the lukewarm butter mixture. Combine.
  3. Add eggs, sugar, salt and nutmeg. Add 2 cups of the flour. Mix using paddle attachment until flour is incorporated (on low speed). Turn up to medium and beat until well combined. Add remaining flour in ½ cup increments. Change to dough hook attachment and beat on medium for about 3-4 minutes. Batter will be VERY sticky.
  4. Transfer to a well-oiled bowl, cover and let rise for about one hour.
  5. On floured surface, roll dough to about ½ inch thick. Try to do as little rolling as possible, and not pressing the rolling pin hard, be gentle. Cut using a 2-3 inch cookie cutter. I used a Halloween candy corn shape to get the triangles, but circles would be fine too! Set doughnuts on floured surface to rise, for about 30-60 minutes (covered).
  6. Preheat oil in stainless skillet or saucepan (I use the skillet). When oil is hot, place doughnuts in oil for about 2-4 minutes on each side, until browned. Transfer to a bowl with granulated sugar and immediately coat them generously. Place on cooling rack.
  7. Once all doughnuts are cooked and cooled, I stir my jam until it's almost runny, then put it in a pastry bag with a an open tip. Stick it in one end of the doughnut and squeeze. You'll see the doughnut puff up, you want to remove before the doughnut explodes, or before the jam starts coming out of the entry hole! This may take a few trial attempts (which means, you may need to cut open a few to see if your "pressure" is enough or too much)!
  8. Store doughnuts at room temperature in covered container. Or freeze until later. Thaw at room temperature and enjoy (you may need to re-dip in sugar if they are sticky.


  • Proof the yeast. The recipe includes instructions for sprinkling yeast over warm water and letting it rest until it looks foamy and bubbly. This is how you know your yeast is alive! If it doesn't become foamy after 5-10 minutes, discard and try again with a fresher packet of yeast.
  • Place the dough in a warm place to rise. I usually turn my oven on to 200°F and place my bowl on the stovetop. My house is ALWAYS cold, so this works for me. You can even put your bowl over the clothes dryer while it's running!
  • Do not overhandle the dough. Be gentle when rolling the doughnuts or they can become tough and dense when fried.
  • Cook a few at a time. I fry my doughnuts in oil in a rimmed skillet. They brown quickly, so adding only 3 or 4 small doughnuts to the pan at once reduces the likelihood you'll accidentally burn one!
  • Dip in sugar right away. This is another reason why I only cook a few at a time. The sugar sticks best when the donuts are hot, immediately after coming out of the oil.
  • Cool the doughnuts completely before adding the jam filling. You can get your jam and your piping bags ready while the doughnuts cool—and put on a pot of coffee to serve with them!
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 64mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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