We made doughnuts this weekend. This recipe from Gale Gand is super!!!!! (DH and I made custard-filled instead of jelly. We also made some with holes and chocolate/ vanilla glaze and coconut flakes.)

I combined 2 of her recipes below:
Jelly Doughnuts by Gale Gand
Makes 1 dozen

4 to 4 1/2 cup white bread flour, plus more for dusting [We used all-purpose]
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
1 cup lukewarm milk
2 tablespoons sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup preserves of choice [We made custard cream.]
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts

In the bowl of a mixer fitted with a dough hook, combine 4 cups of the flour and the salt.

Combine the yeast, sugar, and milk in a small bowl and let "proof" (foam up) for 5 minutes. Add the proofed yeast mixture to the flour. Add the eggs and butter and mix at low speed until the dough comes together and is soft, but not sticky. [3-5 minutes.] If the dough does seem sticky, add more flour, 1 tablespoon at a time, mixing after each addition, until a soft dough forms.

Turn out the dough onto a lightly floured work surface and knead for 1 minute, until smooth and elastic. Transfer the dough to a clean oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in bulk, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes. [A thermometer is very good for this. We found the doughnuts were done in 3-4 minutes.]

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. [We used custard cream.] Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.