Steamed in your Instant Pot® with fresh, al dente vegetables in Chinese bamboo baskets. Given the short cooking period, it is puzzling to use a pressure cooker rather than a steamer basket. I’ve discovered that using this method yields a vegetable that is crisp but soft, makes very little mess, and is much safer than using an open steamer setup. In a 6-quart pot, a two-tier, 6.5-inch basket with a lid is used for this recipe.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 24 |
| Yield: | 24 doughnuts |
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
Instructions
- 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).
- Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
- Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
- 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. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
- 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. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.
- To make this recipe in a stand mixer, combine all of ingredients for the dough in the mixing bowl except for the melted butter. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the melted butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Transfer the dough to a floured surface, roll it out with a rolling pin, and let it rest for 10 minutes. Roll the dough out again to 1/4-inch thickness and proceed with the recipe.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 123 mg |
| Sugars | 12 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Nice recipe for very good sandwich buns, NOT donuts. I’ve been baking a long time. Have eaten many kinds of donuts. These are not donuts. Made exactly as written.
My batch only made 13 the dough was tough to roll out they are setting now for 45 minutes hopefully they will turn out ok.
just a question are there any substitutes for margarine.
Lovely.. Followed as is. Tasty and filling
Yummy! I followed the directions for a stand mixer, since I don’t have a bread machine. I filled a few with Holland cream (from this site) and made doughnut holes rolled in cinnamon sugar. I had Holland cream left over from Cream Horns (on a baking binge here) We preferred the ones rolled in cinnamon sugar. I’m the only one who likes jelly filled, so I didn’t do that since I’ll eat them! I recommend reading the Allrecipes article on frying doughnuts. If you like fluffy, chewy, light yeast doughnuts that are easy to make, this one is perfect. Thanks for such a great recipe.
We used APF and put the jam in after it was fried. My son decided to make a chocolate glaze to go on top which made it a perfect balance of sweetness. I thought they were a little bready but the rest of the family loved them.
Pastry was lovely but I just couldnt get the rings to join. They kept splitting in the oil. I did wet around the rim and then experimented with wetting the whole area around the jam but no difference. Please help??
Great taste. I proofed the yeast.
These were delicious but I was not looking for a puffy doughnut to fill. They are very, very hollow.
We made these for Chanukah in place of traditional sufganyot. The only minor substition was to use all-purpose flour instead of bread flour because we had it on hand. We followed the editor’s note and used the standing mixer (not bread machine), and it was very easy! Be aware that they take a long time. There are several steps of long waits while the yeast rises, so plan accordingly. Doughnuts were glazed with a mix of Peanut Butter Glaze and Chocolate Glaze I.
My 9 year old granddaughter and I made these today. We substituted Splenda sugar blend because my husband is diabetic. We filled them AFTER we fried them with sugar free strawberry pie glace and bavarian cream I bought at an Amish bakery this spring in Michigan. It was so easy. She did everything except roll the dough. She even fried them (with my supervision) I recommend this recipe whole heartedly.
Thanks for a great recipe, I made these for Hanukkah tonight as our first fried treat, these were so good my husband wants me to make them again with differant jams, I used red rasberry tonight, my son loved them so much he actually thanked me for them! And they were so easy. I will be making these again I am sure!
Delicious. A big hit. I used APF instead of bread flour.
I created several donuts using the same recipe with great sucess. Of these were, sugar donuts and, non-filled donuts (frosted). I was only bound by my imagination. A great basic recipe. Arnold
Great! I filled them with lemon custard and every one wanted more!
This was the first time I have tried making doughnuts and they came out great!
awsome the best jelly doughnut I have ever had
Needs a little more flour in the bread machine pan, or at least in mine. I left it a pretty moist batter because I didn’t know what I was doing. I used a metal measuring cup to make my cuts. I got 16 donuts and they are delicious!!!
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 –
Good flavor but not what I was looking for.
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!