Jelly Doughnuts

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I tried the recipe twice and I just don`t like the donuts. They come out heavy and hard, nothing like what jelly donuts should be.

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I love how this has mildly crispy outside and soft inside. I added a little nutmeg and it tasted like the ones we used to eat at qvm melbourne. Thank you for sharing this recipe. Mine yielded 40 donuts and fed 12 people. I could not follow the intruction how to divide the dough, but it turned out yummy!

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I used to make these from a recipe out of Bon Appetite back in the 80s. Instead of using a pastry bag, spoon the preserves or jellly onto one round, then top with another round and seal tightly. Fry them after they raise. No fuss, no muss. :

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They look good, but they are quite heavy. I followed directions to the letter. They are not light and fluffy like I thought they'd be. I'm going to try Emeril's recipe.

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I remember my grandmother making mini cake doughnuts when I was a small child. My brothers and I would carry them through our day in a brown lunch bag. That grease stained bag is a strong memory of comfort foods for me. I never thought I could make a doughnut, never mind a jelly doughnut, until I watched Tyler's video. It looked easy enough to give me courage so I jumped in. I can't believe how easy they really are! And absolutely delicious, my family put me on their shoulders and danced around the house (not really but I could tell they wanted to. Try them, you won't be sorry!

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Can we bake it instead of deepfrying?

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Can anyone who has made this tell me how many doughnuts this makes? I'm making a few different things and packaging just a bit of each for hanukkah presents this year, so I need to know how many batches to make.

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I made these yesterday and was pretty happy with the results overall. The only difficulty I had was filling the doughnuts with the jam. Unfortunately, the only round tip I had was plastic, and the doughnut was too hard to stab, so I had to poke a hole with a chopstick, and even then, I couldn't tell how much filling was being piped in. I ended up using about double the amount of jam the recipe required, and my fiancee complained that some of the doughnuts didn't have enough jam. The taste was really good, but they are best eaten the day they are made. I liked the cinnamon sugar coating as well. The doughnuts themselves weren't overly sweet like commercial doughnuts.

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I put them in the fridge overnight after mixing and letting them rise a little bit,. and they came out great.

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I made these donuts. It takes all day to make the dough, proof it and finally fry up the donuts. It was cold, but I was leaving the house so I didn't proof the dough in the oven. It did not double in size. The donuts are good, but I think next time I'll proof my dough in the oven and coat with confectioner's sugar rather than cinnamon and sugar.