Food & Cooking Recipes Breakfast & Brunch Recipes Cinnamon-Honey Doughnuts with Raspberry Jam 3.1 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2020 Print Rate It Share Share Tweet Pin Email Yield: 20 Make homemade doughnuts even more decadent with a sweet and tart filling of raspberry jam. Ingredients 1 teaspoon active dry yeast 2 tablespoons warm water (100 degrees to 110 degrees) 2 tablespoons honey ¾ teaspoon ground cinnamon 1 large egg, lightly beaten ⅓ cup milk 1 tablespoon light corn oil, plus more for bowl ½ teaspoon salt 2 cups all-purpose flour, plus more for dusting 3 cups peanut oil ½ cup sugar, for dusting One 12 ounce jar seedless raspberry jam Directions In a medium bowl, combine yeast with warm water, and let stand until foamy, about 5 minutes. Whisk in honey, 1/4 teaspoon cinnamon, egg, milk, and corn oil. Using a wooden spoon, stir in salt and flour. Mix until dough appears smooth. Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 1 1/2 hours. Line a baking sheet with parchment, and another one with paper towels; set aside. Turn out dough onto a lightly floured work surface, and knead four to five times. Roll dough into a 10-inch square, about 1/4 inch thick. Using a pizza cutter, cut into 2 1/2-by-2 1/2-inch squares, and transfer to parchment-lined baking sheet. Lightly cover with plastic; let rest in a warm place 20 minutes. In a medium saucepan, heat peanut oil until a deep-frying thermometer registers 360 degrees. Working in batches of five or six, fry doughnuts until golden brown on both sides. Using a slotted spoon, transfer to paper-towel-lined baking sheet to drain. Fry remaining doughnuts. In a medium bowl, combine sugar and the remaining 1/2 teaspoon cinnamon. Toss the doughnuts lightly in cinnamon sugar. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole; pipe about 1 tablespoon jam into doughnut. Repeat with remaining doughnuts. Toss filled doughnuts in cinnamon sugar again, if desired. Serve immediately. Rate it Print