Raspberry Donut

These homemade Raspberry Doughnuts are soft, fluffy, and filled with delicious homemade raspberry jam. Made with rich, buttery yeast dough and coated in superfine sugar, they are a wonderful treat for breakfast, brunch, parties, or afternoon snacks. Every bite is filled with sweet and tangy raspberry goodness!

Ingredients

For the Doughnuts:

• 7 g instant yeast or active dry yeast
• 25 g granulated sugar
• 180 g lukewarm whole milk
• 405 g all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ teaspoon salt
• 45 g unsalted butter, softened

For the Raspberry Jam:

• 370 g fresh or frozen raspberries
• 200 g granulated sugar
• ½ tablespoon lemon juice
• ⅛ teaspoon salt

For Frying:

– 1–2 quarts neutral oil, enough to fill a deep pot about 3 inches deep

For Coating:

– 100 g superfine sugar

Instructions

1. Prepare the Dough

• Add the lukewarm milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook.
• If using active dry yeast, let the mixture sit for 5–10 minutes until foamy.
• Add the eggs, flour, and salt.
• Mix on low speed until a thick, sticky dough forms.
• Continue mixing for about 2 minutes.
• Add the softened butter and mix until incorporated.
• Knead for at least 10 minutes until the dough becomes smooth, soft, and elastic.
• Shape the dough into a ball and place it in a lightly greased bowl.
• Cover and let rise in a warm place until doubled in size.

2. Make the Raspberry Jam

• Combine the raspberries, sugar, lemon juice, and salt in a medium saucepan.
• Cook over low heat, stirring as the raspberries release their juices.
• Increase the heat to medium and bring the mixture to a boil.
• Simmer for 15–20 minutes, stirring regularly, until thickened.
• Test the consistency by placing a little jam on a cool spoon. It should hold its shape rather than run.
• Press the jam through a fine-mesh sieve to remove the seeds.
• Transfer to a bowl and allow it to cool completely.
• Refrigerate until ready to use.

3. Shape the Doughnuts

• Punch down the risen dough and transfer it to a lightly floured surface.
• Shape it into a mound and lightly flour the top.
• Roll the dough into a rectangle approximately ½ inch thick.
• Cut out rounds about 3 inches in diameter using a cookie cutter or jar lid.
• Place each doughnut on a small piece of parchment paper.
• Gather the scraps, knead them gently, and allow them to rest before rolling again.
• Cover the doughnuts and let them rise for 30–60 minutes until puffy.
• Cut around each doughnut so it sits on an individual piece of parchment for easier handling.

4. Fry the Doughnuts

• Heat the neutral oil in a deep pot to 340–347°F (171–175°C).
• Carefully add 1–2 doughnuts at a time.
• Remove the parchment paper using tongs.
• Fry for approximately 2 minutes on each side until golden brown.
• Maintain the oil temperature and avoid letting it exceed 350°F (177°C).
• Remove the doughnuts with a slotted spoon.
• Drain briefly, then transfer to paper towels.
• Toss the warm doughnuts in superfine sugar.

5. Fill the Doughnuts

• Allow the doughnuts to cool completely.
• Transfer the chilled raspberry jam into a piping bag fitted with a round nozzle.
• Make a small hole in the side of each doughnut using a knife.
• Insert the piping tip and pipe raspberry jam into the center.
• Serve and enjoy!

Serving and Storage Tips

• Serve fresh: Raspberry doughnuts taste best on the day they are made when the outside is lightly crisp and the inside is soft and fluffy.
• Breakfast treat: Enjoy them with coffee, tea, hot chocolate, or a glass of cold milk.
• Dessert platter: Arrange them with mini pastries, cookies, and fresh berries for a beautiful dessert table.
• Extra garnish: Dust with additional superfine sugar or powdered sugar before serving.
• Room temperature storage: Keep filled doughnuts in an airtight container in a cool place for a short period, preferably no longer than a day.
• Refrigerator storage: Because the filling is homemade fruit jam, refrigerate leftovers in an airtight container and enjoy within 2–3 days.
• Freezing: Freeze unfilled doughnuts in a freezer-safe container for up to 2 months. Thaw and gently warm before filling.
• Make-ahead tip: Prepare the raspberry jam a day ahead and refrigerate it until needed.
• Overnight dough: The dough can be refrigerated overnight for its first rise. Shape, proof, and fry the next day.
• Avoid soggy doughnuts: Let the fried doughnuts cool before filling them, and avoid adding too much jam.

Variations

1. Chocolate Raspberry Doughnuts

Add a chocolate twist by dipping the cooled doughnuts in melted dark chocolate before filling them with raspberry jam. The combination of rich chocolate and tangy raspberry creates a delicious bakery-style treat.

2. Raspberry Cream Doughnuts

Mix raspberry jam with freshly whipped cream or use a raspberry-flavored pastry cream. Pipe the creamy filling into the doughnuts for a soft, sweet, and fruity center.

3. White Chocolate Raspberry Doughnuts

Melt white chocolate and drizzle it over the finished doughnuts. Add a little freeze-dried raspberry powder for extra color and a slightly tangy flavor.

4. Lemon Raspberry Doughnuts

Add 1 teaspoon of lemon zest to the dough for a fresh citrus aroma. You can also mix a little lemon curd into the raspberry filling for a bright, tangy center.

5. Vanilla Custard Raspberry Doughnuts

Replace the plain raspberry filling with a combination of vanilla pastry cream and raspberry jam. Pipe both fillings into the doughnut for a creamy, fruity surprise.

6. Raspberry Cheesecake Doughnuts

Prepare a filling using softened cream cheese, powdered sugar, and vanilla extract. Swirl in raspberry jam and pipe it into the cooled doughnuts for a cheesecake-inspired dessert.

7. Glazed Raspberry Doughnuts

Instead of coating the doughnuts in superfine sugar, dip them in a simple glaze made with powdered sugar, milk, and vanilla extract. Allow the glaze to set before filling them with raspberry jam.

8. Raspberry Almond Doughnuts

Add ½ teaspoon of almond extract to the dough or filling. Sprinkle toasted sliced almonds over the finished doughnuts for a lovely nutty crunch.

9. Strawberry Raspberry Doughnuts

Combine fresh strawberry puree with the raspberry jam while cooking. This creates a sweeter berry filling with a delicious fruity flavor.

10. Coconut Raspberry Doughnuts

Add a little coconut extract to the filling and sprinkle toasted shredded coconut over the finished doughnuts. The tropical coconut flavor pairs beautifully with raspberries.

11. Raspberry Jam-Filled Mini Doughnuts

Cut the dough into smaller rounds to make bite-sized doughnuts. Fry until golden, toss in superfine sugar, and fill with a small amount of raspberry jam. They are perfect for parties and dessert platters.

12. Baked Raspberry Doughnuts

For a different preparation method, shape the dough into rounds and bake in a suitable doughnut pan or on a lined baking sheet. Bake until golden and cooked through, then cool and fill with raspberry jam. The texture will be different from traditional fried doughnuts.

13. Raspberry Cinnamon Sugar Doughnuts

Replace the plain sugar coating with a mixture of superfine sugar and ground cinnamon. Toss the warm doughnuts in the mixture before filling them with raspberry jam.

14. Raspberry Nutella Doughnuts

Add a layer of Nutella alongside the raspberry jam. The rich chocolate-hazelnut flavor balances the tart fruit filling and creates an indulgent treat.

15. Mixed Berry Doughnuts

Replace the raspberry jam with homemade mixed berry jam using raspberries, strawberries, blueberries, and blackberries. Simmer the fruit with sugar and lemon juice until thickened, then strain if desired before filling.

FAQs

1. Can I use frozen raspberries to make the jam?

Yes! Frozen raspberries work perfectly. You do not need to thaw them first. Add them directly to the saucepan with the sugar, lemon juice, and salt, then cook until thickened.

2. Why are my doughnuts not fluffy?

Doughnuts may turn out dense if the yeast is inactive, the dough has not risen enough, or the dough has not been kneaded properly. Make sure the yeast is fresh and allow enough time for both rises.

3. Can I make raspberry doughnut dough ahead of time?

Yes. After kneading, cover the dough and refrigerate it overnight for its first rise. The next day, shape the doughnuts, allow them to become puffy, and fry as directed.

4. How do I know when the dough is ready?

The dough should feel soft, smooth, and elastic after kneading. It may be slightly tacky, but it should pull away from the sides of the mixing bowl.

5. Why are my doughnuts greasy?

Greasy doughnuts usually happen when the frying oil is too cool. Maintain the temperature between 340–347°F (171–175°C) and avoid overcrowding the pot.

6. Can I bake these raspberry doughnuts instead of frying them?

Yes. You can bake the shaped dough in a suitable doughnut pan or on a baking sheet. However, baked doughnuts will have a different texture from the traditional fried version.

7. How do I keep the raspberry jam from being too runny?

Simmer the jam until enough moisture evaporates and it becomes thick. Allow it to cool completely before filling the doughnuts because it will thicken further as it chills.

8. Can I use store-bought raspberry jam?

Absolutely! Store-bought raspberry jam is a convenient alternative to homemade filling. Choose a thick jam so it stays inside the doughnuts without leaking.

9. How long do homemade raspberry doughnuts last?

They are best enjoyed fresh on the day they are made. Store leftovers in an airtight container in the refrigerator and consume within 2–3 days.

10. Can I freeze raspberry doughnuts?

Yes. For the best results, freeze the doughnuts without filling or coating them. Once thawed, gently warm them, allow them to cool, coat with sugar, and fill with raspberry jam.

These homemade Raspberry Doughnuts are soft, fluffy, and bursting with sweet and tangy raspberry jam. With their buttery enriched dough and delicate sugar coating, they make a wonderful treat for breakfast, dessert, or special occasions. Prepare the jam ahead of time, fry until beautifully golden, and enjoy fresh homemade doughnuts that taste just like they came from a bakery!

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