last updated on October 30, 2026

There’s nothing quite like biting into a warm, fluffy homemade donut. Especially these raspberry cream filled donuts tossed in sugar. The donuts are soft and fluffy and the filling is light and tart. The combination is perfect and has me craving these every day. Whether you’re making them for breakfast, dessert, or a special occasion, these donuts will impress anyone.

ingredients needed for raspberry cream filled donuts

Luckily these donuts use pantry staples, so you probably already have everything in your kitchen! Here’s what you’ll need for the donuts and the raspberry cream filling:

donuts:

• 3.5-4 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon instant yeast
• 1/2 teaspoon kosher salt
• 1 cup whole milk, warmed
• 3 tablespoons butter, softened
• 2 eggs
• 1 teaspoon vanilla extract

Raspberry Cream Filling:

• 1 cup heavy cream
• 2 tablespoons raspberry jam

how to make the donuts:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and kosher salt. Mix them together until well combined. Add the warmed whole milk, softened butter, eggs, and vanilla extract to the dry ingredients. Stir to combine and then knead the dough for about 10 minutes. You can do this by hand or with a stand mixer fitted with a dough hook.
2. Let the Dough Rise: Once the dough is kneaded and smooth, cover the bowl with a clean towel or plastic wrap and let it rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
3. Shape the Donuts: After the dough has risen, punch it down and transfer it to a floured surface. Roll out the dough to about 1/2 inch thick. Use a donut cutter (I love using heart shaped ones for Valentine’s Day) to cut out the donut shapes. Place the cut donuts on a floured baking sheet, making sure they don’t touch each other.
4. Fry the Donuts: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, cooking them for 1-2 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Coat the Donuts: While the donuts are still warm, toss them in a bowl of sugar until both sides are coated. This will give them that sweet, irresistible outer layer that everyone loves.

tips on filling the raspberry cream filled donuts:

1. Create a Hole for the Filling: Once your donuts are coated in sugar and still warm, use a chopstick (or any similar long object) to gently poke a hole into the side of each donut. Be careful not to poke all the way through. The goal is to create space inside to hold the creamy filling.
2. Use a Piping Bag: To fill the donuts with the raspberry cream, transfer the cream into a piping bag. If you don’t have a piping bag, you can use a resealable plastic bag with a small corner snipped off.
3. Fill Carefully: Insert the piping bag into the hole of each donut and squeeze gently to fill them with the raspberry cream. Be careful not to overfill, as the cream can burst out if there’s too much.
4. Serve and Enjoy: Once all the donuts are filled, they’re ready to serve! Enjoy them warm for the best flavor and texture.

substitutes for the raspberry cream filling:

If you’re not a fan of raspberry or want to try a different filling, here are some great alternatives:

1. Strawberry Cream Filling: Swap out the raspberry jam for strawberry jam or puree. The process for making the cream is the same, but you’ll have a deliciously fruity strawberry twist.
2. Chocolate Ganache Filling: For chocolate lovers, you can make a simple chocolate ganache by heating heavy cream and pouring it over chopped chocolate. Stir until smooth, and use it as a filling for the donuts.
3. Lemon Cream Filling: A tangy lemon cream filling is a refreshing alternative. Mix lemon curd with whipped cream for a lighter, citrus-flavored filling.
4. Vanilla Custard: If you prefer a classic cream filling, you can fill your donuts with a smooth vanilla custard. Prepare the custard in advance and let it cool before filling the donuts.
5. Maple Cream Filling: For a cozy, fall-inspired filling, try mixing heavy cream with maple syrup for a deliciously sweet maple cream filling.

equipment needed:

• large pot
• instant thermometer
• circle cookie cutters (or heart shaped)
• piping bags

other recipes you’ll love:

• brown butter raspberry chocolate chip cookies
• apple fritters
• lemon raspberry tart
• zucchini bread with salted maple whipped cream

raspberry cream filled donuts

[category] Dessert

[published] February 13, 2025

[PREP] 30 minutes mins

[COOK] 30 minutes mins

[TOTAL] 3 hours hrs

Print recipe Pin Recipe

Ingredients

donuts

• 3.5-4 cups (455-520 g) all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon instant yeast
• 1/2 teaspoon kosher salt
• 1 cup (227 g) whole milk warmed
• 3 tablespoons butter softened
• 2 eggs at room temp
• 1 teaspoon vanilla extract

raspberry cream filling

• 1 cup (240 g) heavy cream
• 2 tablespoons raspberry jam

Instructions

1. In a large mixing bowl, combine 3.5 cups of all-purpose flour, instant yeast, sugar, and kosher salt. Mix them together until well combined.
2. Add the warmed whole milk, softened butter, eggs, and vanilla extract to the dry ingredients. Stir to combine and then knead the dough for about 5-7 minutes. It’s best to use a stand mixer fitted with a dough hook. If kneading by hand, knead for 12-15 minutes.
3. Once the dough is kneaded and smooth, cover the bowl with a clean towel or plastic wrap and let it rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
4. After the dough has risen, punch it down and transfer it to a floured surface. Roll out the dough to about 1/2 inch thick. Use a round cookie cutter (or heart shaped cookie cutters for valentine’s day) to cut out the donut shapes. Place the cut donuts on a floured baking sheet, making sure they don’t touch each other.
5. Heat 1 inch of vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, cooking them for 1-2 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the donuts from the oil and place them on a cooling rack or a paper towel-lined plate to drain excess oil.
6. While the donuts are still warm, toss them in a bowl of sugar until both sides are coated. Insert a chopstick (or something similar) in the top of each donut, not breaking through the other side. Wiggle the chopstick around to make room in the center of the donut for the filling.
7. While the donuts are cooling, make the filling. Add the heavy cream to a medium bowl. Use a stand or hand mixer to mix until soft peaks form, about 5 minutes. Add the raspberry jam and gently stir to combined.
8. Transfer the filling to a piping bag. When the donuts are mostly cool, insert the end of the piping bag into the holes of the donut and fill each one. Enjoy while fresh!!