Directions:
- Combine yeast, 1/2 cup warm (110°) water, and 1 tsp. sugar in a small bowl. Set aside until foamy, about 5 minutes.
- Put 2 3/4 cups flour in bowl of a stand mixer or mixing bowl and make a well in the center. Add eggs, yeast mixture, 1/4 cup sugar, the butter, nutmeg, and salt. Mix with dough hook on medium speed, scraping inside of bowl occasionally, until dough is smooth and stretchy, 8 to 10 minutes. If needed, add about 1/4 cup more flour and mix until dough pulls free from bowl and is no longer sticky. (To mix by hand, stir with a spoon, then knead on a board until smooth and stretchy, 8 to 10 minutes, adding flour to keep dough from sticking.)
- Rub dough with a bit of oil, turn over in bowl, and cover. Let rise in a warm place until doubled, 1 hour. In a bowl, mix remaining sugar and the cinnamon.
- Push dough down to release air and shape into a smooth ball. Roll on a lightly floured surface to 1/4 in. thick. Using a 2 3/4-in. round cutter or drinking glass, cut rounds and place on 2 lightly oiled baking sheets; gather scraps and reroll as needed. Cover lightly with plastic wrap and let rise in a warm place until puffy, 20 minutes.
- Pour 1 in. oil into a 5- to 6-qt. pan, insert a deep-fry thermometer, and warm oil over medium-high heat to 325° to 350°. Using a slotted spoon, slip 4 rounds into oil, one by one. Fry until deep golden, turning once, 2 to 3 minutes total; adjust heat as needed to keep oil between 275° and 350°.
- Lift out doughnuts with slotted spoon, letting drain slightly, and put in bowl of cinnamon sugar. Turn in sugar while warm, using a fork, then set on a platter. Repeat with remaining rounds.
- Poke each doughnut to center with a teaspoon handle. Fit a pastry bag with a 1/3-in.-wide round tip (or snip a corner off a resealable plastic freezer bag), then fill with jam. Pipe or squeeze about 2 tsp. jam into each doughnut (you may need to squeeze doughnuts to hold them open).
- Make ahead: Up to 4 hours, wrapped airtight, at room temperature.
- Note: Nutritional analysis is per doughnut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7657.44 Kcal (32060 kJ) | ||
| Calories from fat | 3083.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 342.56g | 527% | |
|---|---|---|---|
| Cholesterol | 433.06mg | 144% | |
| Sodium | 19179.7mg | 799% | |
| Potassium | 8130.05mg | 173% | |
| Total Carbs | 1034.09g | 345% | |
| Sugars | 40.32g | 161% | |
| Dietary Fiber | 106.47g | 426% | |
| Protein | 120.36g | 241% | |
| Vitamin C | 59.4mg | 99% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 43.2mg | 240% | |
| Calcium | 1664.4mg | 166% | |
| Amount Per 100 g | |||
| Calories | 332.87 Kcal (1394 kJ) | ||
| Calories from fat | 134.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.89g | 527% | |
|---|---|---|---|
| Cholesterol | 18.83mg | 144% | |
| Sodium | 833.74mg | 799% | |
| Potassium | 353.41mg | 173% | |
| Total Carbs | 44.95g | 345% | |
| Sugars | 1.75g | 161% | |
| Dietary Fiber | 4.63g | 426% | |
| Protein | 5.23g | 241% | |
| Vitamin C | 2.6mg | 99% | |
| Iron | 1.9mg | 240% | |
| Calcium | 72.4mg | 166% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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