Raspberry Filled Donut Recipe
This raspberry filled donut recipe makes the fluffiest, jam-packed jelly donuts with a soft, pillowy texture and a sweet sugar coating.
Servings 13 donuts
Ingredients
For the Dough:
- 1 ¼ cups warm whole milk 110°F
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar for yeast activation
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- 4 large eggs
- 5 ½ cups (700 g) bread flour or all-purpose flour plus extra for rolling spooned and leveled
- 2 teaspoons salt
- 2 cups lard or canola oil
For the coating
- ¾ cup sugar
Raspberry sauce
- 10 ounce package frozen raspberries
- ½ cup water
- ½ cup granulated sugar
- Juice of one lemon
- Zest of one lemon
- 4 tablespoons cornstarch
- ⅓ cup water for the cornstarch slurry
Instructions
Make the Dough
- In a small bowl, mix warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5–10 minutes until foamy.1 ¼ cups warm whole milk 110°F, 2 ¼ teaspoons active dry yeast
- In the bowl of a stand mixer with the dough hook, whisk flour and salt.5 ½ cups (700 g) bread flour or all-purpose flour plus extra for rolling, 2 teaspoons salt
- Add ½ cup sugar, eggs, and the activated yeast mixture. Knead on low speed for 4 minutes until it starts to come together.1 teaspoon granulated sugar for yeast activation, ½ cup granulated sugar, 4 large eggs
- Add softened butter, one tablespoon at a time, letting each fully incorporate before the next. This should take 2–3 minutes.½ cup unsalted butter softened
- Knead on medium speed for 6–8 more minutes until smooth, stretchy, and slightly sticky.
- If it still feels too sticky, let the dough rest 5 minutes, then knead for 1 more minute to allow the flour to absorb the butter.
- Transfer to a greased bowl, cover, and refrigerate overnight (8–12 hours).
Make the Raspberry Sauce
- In a medium saucepan, combine frozen raspberries, water, cup sugar, lemon juice, and zest.10 ounce package frozen raspberries, ½ cup water, ½ cup granulated sugar, Juice of one lemon, Zest of one lemon
- Cook over medium heat until the raspberries break down and it begins to simmer.
- In a small bowl, mix ⅓ cup water with cornstarch to make a slurry.4 tablespoons cornstarch, ⅓ cup water for the cornstarch slurry
- Stir the slurry into the raspberry mixture. Cook, stirring constantly, until thickened.
- Remove from heat and let cool to room temperature.
Cut and Proof the Donuts
- The next day, roll chilled dough onto a floured surface to ½-inch thick.
- Cut out 13 round shapes using a circle cutter (about 3 inches wide works great). For any scraps, twist them into crullers instead of re-rolling—this dough doesn’t like being worked twice.Place on a lined tray, cover loosely, and let rise at room temperature for 1 hour until puffy.
Fry and Fill
- Heat oil to 325°F in a deep pot.2 cups lard or canola oil
- Fry donuts in batches for 2-3 minutes per side. Drain on a paper towel-lined wire rack.
- While still warm, roll top and bottom in sugar.¾ cup sugar
- Use a chopstick or the handle of a wooden spoon to poke a hole in the side of each donut. Wiggle gently to create a pocket.
- Transfer raspberry sauce to a piping bag fitted with a small tip (or a zip-top bag with the corner snipped off).
- Insert the tip into the donut and fill until you feel it puff slightly or jam starts to peek out. Don’t be shy—you want a good amount of jam inside!
- Best enjoyed the day they’re made. If already filled, store at room temperature for 4–6 hours. Donuts will get soggy if kept longer. For best results, fill just before serving.
Notes
When measuring the flour, and you don't have a scale make sure you are spooning and leveling the flour. I have made this so many times without spooning and leveling it and it is too dense. You can also use a scale!