Filled Doughnuts


  • 1 cup milk (110 F)
  • ½ cup butter, softened
  • ½ tsp salt
  • 2 eggs
  • 2 pkg active dry yeast
  • ¾ cup sugar
  • 4 ⅓ cups flour
  • 4 cups frying oil
  • 4 tbsp fruit preserves
  • powdered sugar to dust


Stir the yeast and milk together in a small bowl. Set aside for 10 minutes until frothy. Stir the flour, yeast mixture, sugar, salt, and eggs in a large bowl. Transfer to a lightly floured work surface and knead by hand until smooth and elastic, about 10 minutes, or beat with a dough hook about 5 minutes. Beat the butter in a medium bowl with an electric mixer at medium speed until creamy. Work the butter into the dough and continue kneading until well mixed. Set aside to rest in a large bowl for about 1 hour, or until doubled in bulk. Roll the dough out on a lightly floured work surface to about ½ inch thick. Using 3 inch pastry cutters, cut out diss. Brush half the disks with the jelly. Place the remaining halves on top and seal the edges well. Heat the oil in a deep-fryer or deep saucepan to 365 F. If you don't have a thermometer test the oil by dropping a small piece of bread into the hot oil. If the bread immediately bubbles to the surface and begins to turn golden, the oil is ready. Fry the doughnuts in small batches until golden brown all over. Brain on paper towels. Dust with the powdered sugar and serve.