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raspberry cream filled donuts

tray of donuts filled with raspberry cream
[category] Dessert
[published] February 13, 2025
[PREP] 30 minutes
[COOK] 30 minutes
[TOTAL] 3 hours
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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!!