Raspberry Jelly Doughnut

Ingredients:
2/3 cup milk ~ body temperature (105F)
2-1/4 tsp (1 pkt) instant dry yeast
1/3 cup sugar
3 eggs ~ room temp
3-1/2 cup AP flour
1 tsp salt
1/4 tsp ground nutmeg
1/2 cup (4oz) unsalted butter ~ room temp
Vegetable oil ~ fry

Coating:
1/2 cup sugar
1/4 tsp cinnamon

Filling
1/2 cup raspberry jam

Directions:

1. In the BM (Bread Maker), add milk, yeast, sugar & eggs.  Top in the flour, salt & nutmeg then select programmed "DOUGH" or #10; press start & let the machine do the work.
2. Place the dough into a lightly oiled bowl, cover with plastic wrap & let it rise for atleast 2 hours or chill & let rise overnight.
3. Lightly floured surface & roll out to 1/2" thickness, use a doughnut cutter or 3" cookie cutter to cut out 12 doughnuts.
4. Place the doughnuts onto a parchment-lined baking tray, cover with plastic wrap or towel & let it rise for 45-60 mins (Note: If room temp dough 45 mins or 1 hour for cold dough).
5. Heat the deep fryer to 350 F; fry the doughnuts for about 4 mins each side.  Remove the doughnuts onto the cooling rack to drain the excess oil.
6. While still warm, dip the doughnuts in the cinnamon sugar to coat & return to the rack to cool completely.
7. Fill the doughnuts, spoon the raspberry jam into a piping bag fitted with a doughnut tip/eclair tip & insert into the doughnut; fill in the jam.  The doughnuts are best enjoyed the day they are made.