Fluffy Raspberry Donuts with Homemade Jam

Imagine biting into a cloud-like confection, bursting with bright, fruity flavor. These homemade Raspberry Donuts are truly special, featuring a pillowy-soft dough and filled with vibrant, sweet-tart homemade raspberry jam. The combination of tender fried dough and the fresh fruit filling creates an unforgettable treat. Get ready to bake bakery-quality Raspberry Donuts right in your own kitchen!

Why You’ll Love These Raspberry Donuts

• Experience an incredibly light and airy texture that practically melts in your mouth, far superior to store-bought versions.
• Enjoy the bright, fresh flavor of homemade jam, packed with real fruit and perfectly complementing the sweet dough.
• Our easy-to-follow steps make mastering these delicious Raspberry Donuts accessible for every home baker.
• Prepare the dough or jam in advance to spread out the work, making these perfect for special occasions or weekend treats.
• Elevate your dessert game and delight friends and family with these stunning, bakery-style raspberry donuts.

Ingredients

Making perfect Raspberry Donuts starts with high-quality ingredients. Here’s everything you’ll need:

For the Donut Dough:

• 7 g instant yeast or active dry yeast
• 25 g granulated sugar
• 180 g whole milk, lukewarm
• 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 raspberries, fresh or frozen
• 200 g granulated sugar
• ½ tablespoon lemon juice
• ⅛ teaspoon salt

For Frying:

• 1-2 quarts neutral oil (enough to fill the pot around 3″ deep)

For Coating:

• 100 g superfine sugar

Notes & Substitutions

For yeast, instant yeast can be added directly, while active dry yeast needs a 5-10 minute bloom in warm milk. All-purpose flour yields the best texture, but bread flour creates a slightly chewier donut. For dairy-free, use a plant-based milk and dairy-free margarine. Fresh or frozen raspberries work interchangeably for the jam. In a pinch, quality store-bought jam can substitute homemade. Use canola, vegetable, or sunflower oil for frying.

Equipment

You don’t need a professional kitchen to make these amazing donuts. Gather these essential tools:

• Stand mixer with dough hook
• Large mixing bowl
• Round cookie cutter (3-inch)
• Deep pot or deep-fryer
• Candy thermometer
• Fine-mesh sieve
• Piping bag with round tip
• Parchment paper
• Slotted spoon or spider
• Paper towels

Instructions

Crafting these fluffy Raspberry Donuts is a rewarding process. Follow these clear steps for perfect results every time.

1. Make the Donut Dough

Add warm milk to the bowl of a stand mixer fitted with a dough hook. Stir in the yeast and 25g granulated sugar. If using active dry yeast, let this mixture sit for 5-10 minutes until it becomes foamy. Next, add the eggs, flour, and ¾ teaspoon salt to the milk mixture. Turn the mixer on low speed to combine until a sticky, thick dough forms. Mix this dough for around 2 minutes to begin developing the gluten.

Add the softened butter. Turn the mixer to medium speed until the sticky dough strengthens and pulls away cleanly from the sides of the bowl. Mix the dough for at least 10 minutes for optimal gluten development; the dough should feel smooth, soft, and strong. Shape the dough into a ball and place it into a large bowl. Cover the bowl tightly and let it proof in a warm spot until doubled in size. You can also proof the dough in the refrigerator overnight for extra flavor.

2. Prepare the Raspberry Jam

In a medium saucepan over low heat, combine the raspberries, 200g granulated sugar, lemon juice, and ⅛ teaspoon salt. Stir gently while the raspberries begin to release their juices. Once a good amount of liquid has been released, increase the heat to medium and bring the mixture to a boil. Let the jam simmer for 15-20 minutes until it thickens, stirring regularly to prevent sticking. T

est the jam’s readiness by dipping a metal spoon into it, letting it cool briefly, then running a finger through the middle. If the jam doesn’t run back into itself, it’s ready. Pour the jam into a fine-mesh sieve and push it through to extract as much jam as possible, leaving the seeds behind. Take your time with this step to maximize the yield. Pour the seedless jam into a bowl and let it cool completely before chilling it in the fridge until needed.

3. Shape the Donuts

Punch down the risen dough and pull it from the bowl onto a lightly floured surface. If refrigerated, the dough will be stiffer. Form it into a mound and lightly flour the top. Then, roll it into a ½ inch (1.3cm) thick rectangle. Use a 3-inch (7.5cm) round cookie cutter or a jar lid to cut out circular donuts.

Place each cut donut onto an individual square of parchment paper. Any dough scraps can be gently kneaded back into a ball and re-rolled. Allow the dough scraps to rest for a few minutes before re-rolling to relax the gluten. Let the shaped donuts rest for 30-60 minutes until they become puffy. If they appear to be drying out, lightly brush the tops with a little water. Use kitchen scissors to carefully cut around each donut on the parchment paper so each donut rests on its own square.

4. Fry the Donuts

When you are almost ready to fry, pour the neutral frying oil into a deep fryer or a deep pot, ensuring it is about 3 inches deep. Heat the oil to approximately 340°F (171°C) – 347°F (175°C). Carefully drop 1-2 donuts into the hot oil, using tongs to remove the parchment paper. Fry the donuts for 2 minutes on one side, then flip them over and fry for another 2 minutes on the other side until they are golden brown.

Continuously monitor the oil temperature, ensuring it stays hot but does not exceed 350°F (177°C), as this will cause the donuts to burn before cooking through. Remove the fried donuts with a slotted spoon and let them drain for 20-30 seconds before placing them on paper towels to absorb any excess oil. While still warm, toss the doughnuts in superfine sugar to coat them evenly.

5. Fill the Donuts

Ensure the fried donuts are completely cooled before filling them. Fill a piping bag, fitted with a round tip, with the chilled raspberry jam. Make a small hole in the side of each donut with a knife. Carefully insert the piping tip into the hole and pipe a generous amount of the vibrant raspberry jam into the center of each fluffy donut.

Pro Tips for Perfect Raspberry Donuts

Maintaining accurate oil temperature is crucial; use a candy thermometer to keep it between 340-347°F. Avoid overcrowding the frying pot, as this will drop the oil temperature and lead to greasy donuts.

For optimal results, sources like Epicurious suggest that maintaining the correct oil temperature, ideally around 375°F, is key to preventing greasy donuts. Deep-frying like a pro ensures a crispy exterior and a fully cooked interior.

Always use fresh yeast for the best rise and fluffiest texture in your fried dough. Allow adequate dough proofing time; impatience results in dense, heavy Raspberry Donuts. Rest dough scraps for a few minutes before re-rolling to prevent them from springing back.

Avoid overworking the dough, which can develop too much gluten and make the donuts tough. Ensure donuts are completely cooled before filling, otherwise the jam may melt and run out.

Serving, Storage, & Variations

Serving Suggestions

Serve these delightful Raspberry Donuts freshly made for the absolute best taste and texture. They pair wonderfully with a hot cup of coffee, a soothing tea, or a cold glass of milk. Enjoy them as a special breakfast treat, a decadent brunch item, or a comforting dessert after any meal.

Storage

Store leftover filled donuts in an airtight container at room temperature for up to two days. For longer storage, freeze unfilled donuts in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to one month. Thaw frozen donuts at room temperature and reheat briefly in a microwave (10-15 seconds) or oven (300°F/150°C for 5-7 minutes) before filling.

Variations

• Other Fillings: Experiment with lemon curd for a zesty twist, rich pistachio pastry cream, classic crème pâtissière, a sweet strawberry compote, or decadent chocolate ganache.
• Flavor Additions: Add citrus zest (lemon, orange) to the dough for extra brightness. Try different berry jams like blueberry or blackberry, or a pinch of cinnamon or nutmeg in the dough for warm spice notes.
• Toppings: Instead of superfine sugar, dust with powdered sugar, drizzle with a simple lemon or vanilla glaze, or coat in cinnamon sugar for a different finish.

Nutrition

Enjoying homemade Raspberry Donuts is a delightful indulgence. Here’s a general nutritional breakdown per serving:

FAQ About Raspberry Donuts

Conclusion

Creating your own fluffy Raspberry Donuts at home is an incredibly rewarding experience. From the soft, airy dough to the vibrant, homemade raspberry jam filling, every bite is a taste of pure joy. Don’t be intimidated; our step-by-step guide makes this classic treat approachable for any baker. So go ahead, whip up a batch, and enjoy the unparalleled deliciousness of homemade fried pastries. Happy baking!

Fluffy Raspberry Donuts with Homemade Jam

Indulge in these delightful fluffy donuts filled with a vibrant homemade raspberry jam and coated in superfine sugar, perfect for a sweet treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 50 minutes mins

Total Time 5 hours hrs 50 minutes mins

Servings 12 donuts

Calories 350 kcal

Equipment

• Stand mixer
• Dough hook
• Large bowl
• Medium saucepan
• Fine mesh sieve
• Cookie cutter
• Parchment paper
• Kitchen scissors
• Deep pot
• Tongs
• Slotted Spoon
• Piping bag
• knife
• Rolling Pin

Ingredients

  

Dough Ingredients

• 7 g Instant or active dried yeast
• 25 g Granulated sugar
• 180 g Whole milk lukewarm
• 405 g All-purpose flour
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 3/4 teaspoon Salt
• 45 g Unsalted butter softened

Raspberry Jam Ingredients

• 370 g Raspberries fresh or frozen
• 200 g Granulated sugar
• 1/2 tablespoon Lemon juice
• 1/8 tsp Salt

For Frying and Coating

• 1-2 quarts Neutral oil enough to fill the pot around 3″ deep
• 100 g Superfine sugar

Instructions

 

Dough Preparation

• Combine warm milk, yeast, and 25g granulated sugar in a stand mixer; let active dry yeast foam for 5-10 minutes.
• Add eggs, flour, and 3/4 tsp salt to the mixture; mix on low speed for 2 minutes until a sticky dough forms to start gluten development.
• Incorporate softened butter and mix on medium speed for at least 10 minutes until the dough strengthens, becomes smooth, soft, and pulls cleanly from the bowl.
• Shape the dough into a ball, place in a large bowl, cover, and proof in a warm spot until doubled in size, or refrigerate overnight for enhanced flavor.

Raspberry Jam

• In a medium saucepan, combine raspberries, 200g sugar, lemon juice, and 1/8 tsp salt over low heat, stirring as raspberries release their juices.
• Increase heat to medium, bring to a boil, then simmer for 15-20 minutes, stirring regularly, until thickened; test readiness by running a finger through cooled jam on a spoon.
• Pour the cooked jam through a fine-mesh sieve, pushing to extract as much jam as possible, leaving seeds behind.
• Transfer the jam to a bowl, cool completely, and then chill in the fridge until needed.

Shaping

• Punch down the dough, transfer it to a lightly floured surface, and roll it into a ½ inch/1.3cm thick rectangle.
• Cut out approximately 3-inch/7.5cm round donuts using a cookie cutter or jar lid, placing each on individual pieces of parchment paper.
• Knead dough scraps together, let rest for a few minutes to relax the gluten, and then re-roll and cut out more donuts.
• Let the cut donuts rest for 30-60 minutes until puffy, lightly brushing tops with water if they start to dry out.

Frying

• Heat neutral oil in a deep fryer or pot to 340-347°F / 171-175°C just before frying.
• Carefully drop 1-2 donuts into the hot oil, remove the parchment, and fry for 2 minutes per side, maintaining oil temperature below 350°F / 177°C.
• Remove fried donuts with a slotted spoon, drain for 20-30 seconds, then place on paper towels to absorb excess oil.
• Toss the warm doughnuts in superfine sugar for coating.
• Once completely cooled, make a small hole in the side of each doughnut with a knife and pipe in the raspberry jam using a piping bag.

Notes

For active dry yeast, let it sit for 5-10 minutes until foamy. Proofing dough overnight in the refrigerator adds extra flavor. When pushing jam through a sieve, take your time to extract as much as possible. Allow dough scraps to rest a few minutes before re-rolling to prevent springing back. Lightly brush donut tops with water if drying out during the second proof. Ensure oil temperature stays hot but does not surpass 350°F / 177°C to prevent burning. Drain fried donuts on paper towels before coating.