• Preparation Time 45 minutes + 90 minutes rising
  • Baking Time 12 minutes
  • Makes 36 doughnuts
  • Freezing Not Recommended

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Make.

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Ingredients

  • Doughnut
  • 1 can warmed Carnation® Regular, 2% or Fat Free Evaporated Milk (105°-115°F / 40°-56°C)
  • 1 pkg active dry yeast
  • 2 tbsp butter, melted
  • ⅔ cup granulated sugar
  • 3 eggs
  • 6 cups Robin Hood® Best for Bread Flour
  • 1 tsp salt
  • ½ tsp cinnamon
  • Topping
  • 1 ½ cups granulated sugar
  • 1 tsp cinnamon
  • ½ cup butter, melted
  • Filling
  • ½ cup Smucker’s® Simple Blends® Fieldberry Fruit Spread

Serving Size: 36 doughnuts

Directions

Serving Size: 36 doughnuts

  • Doughnut: Combine evaporated milk and yeast in large bowl. Stir in butter and sugar. Add eggs, flour, salt and cinnamon. Stir just until flour is incorporated.
  • Beat dough in a large bowl of an electric mixer until well combined, about 5 minutes. Dough will still be sticky.
  • Transfer dough to a well floured surface and with floured hands, knead until it forms a loose ball.
  • Punch down dough and roll it out ½” (1.3 cm) thick on lightly floured surface. Cut out doughnuts using a 2 ½” (6 cm) round cookie cutter.
  • Transfer to prepared baking sheets. Cover with a kitchen towel and let rise another 30 minutes.
  • Preheat oven 375°F (190°C).
  • Bake doughnuts in preheated oven for 10 to 12 minutes or until bottoms are golden. Remove from oven and let cool, 1 to 2 minutes.
  • Filling: Fill a piping bag fitted with a round tip with fruit spread. Insert into doughnut and squeeze.
  • Place in a large greased bowl, cover and let rise in a warm place until it doubles in size, about 1 hour. Line baking sheets with parchment paper.
  • Topping: Mix, in a medium bowl, sugar and cinnamon. Brush each doughnut with melted butter then toss into the sugar mixture to coat.

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