By Laura | Laura the Gastronaut
Prep Time: 30 minutes | Cook Time: 30 minutes | Resting Time: 1 hour 15 minutes | Total Time: 2 hours 15 minutes
Yield: ~12 donuts
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There's few things better than a freshly fried homemade donut filled with delicious homeamde jelly. These donuts are made with a yeast dough and fried to perfection. The raspberry jelly is very easy and simple to make, and tastes so good. These raspberry donuts are sure to be a huge hit!
• 1/2 cup (118 mL) whole milk, warmed to about 110°F (43°C)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/3 cup (67 g) sugar, plus more for coating donuts
• 2 eggs
• 4 Tablespoons (57 g) butter, melted & slightly cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 cups (384 g) flour, plus more as needed
• Vegetable oil, for frying
• 18 ounces (~3 cups) raspberries
• 3/4 cup (150 g) sugar
• 2 Tablespoons lemon juice
➊ Make Dough: In a large bowl (or stand mixer bowl), pour in warm milk and stir in yeast. Let sit for 5 minutes.
➋ Add in sugar, eggs, butter, vanilla, salt, and flour. Stir with a wooden spoon (or mix with stand mixer with dough hook) until dough comes together and pulls away from the sides of the bowl. You may need to add more flour a tablespoon at a time until dough pulls away from the sides. Don't add too much flour though- you want the dough to still be slightly sticky.
➌ Knead dough: Place dough on a lightly floured surface, and knead with floured hands for 2-3 minutes until dough is a smooth and elastic ball. If using stand mixer, knead with dough hook for 2-3 minutes until it's a smooth and elastic ball.
➍ Let dough rise: Lightly oil a large bowl. Place ball of dough in oiled bowl, and roll around to coat dough in oil. Cover bowl with plastic wrap, and let rise in a warm area for 1 to 1 1/2 hours or until doubled in size.
➎ Cut out doughnuts: Punch dough down. On a lightly floured surface, roll out dough to 1/2 inch thick with a rolling pin. Using a 3 1/2 inch donut cutter, cut out donuts. Regather dough, roll back out, and keep cutting out donuts until you have used all the dough. Place the cut donuts on a baking sheet lined with parchment paper. Cover with a clean kitchen towel, and let rise a second time while you heat up the oil.
➏ Fry donuts: In a large heavy-bottomed pot, heat 2 inches of oil on medium heat to 375°F (190°C). Carefully put 2-3 donuts in the oil at a time, and fry donuts for 1 minute on each side or until the donuts are golden brown on the outside and cooked through. Keep adjusting the heat during the frying process to maintain 375°F. Remove donuts from oil using a slotted spoon and place on a baking rack. When cool enough to handle, roll the donuts in a bowl of sugar.
➐ Make jam: In a medium saucepan, stir together raspberries, sugar, and lemon juice. Cook over medium-high heat until simmering then lower heat to maintain a steady simmer, stirring occasionally. Cook for about 20 minutes until raspberries are thickened. Remove from heat and let cool slightly.
➑ Fill donuts: Using a pastry bag or pastry syringe, fill each donut with about 1-2 tablespoons of raspberry jam. If using a pastry bag, I like to poke a hole in the side of the donut with the back-end of a spoon to make it easier to pipe in the jam.
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Find recipe at: https://laurathegastronaut.com/raspberry-jelly-filled-donut