Description
Sweet raspberry cream nestles inside golden doughnuts, creating a delightful dessert that whisks you to a Parisian patisserie. Crisp pastry and luscious filling promise an indulgent experience that will satisfy even the most discerning dessert enthusiast.
Ingredients
Scale
Dough Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 2 1/2 teaspoons active dry yeast
- 1/2 cup (120 milliliters) warm milk
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (57 grams) unsalted butter (melted)
- 1 large egg
- 1/2 teaspoon salt
- Vegetable oil for frying
Filling Ingredients:
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (150 grams) fresh raspberries
- 1/4 cup (80 grams) raspberry jam
Finishing Ingredient:
- Powdered sugar for dusting
Instructions
- Activate the yeast by dissolving it in warm milk (around 110°F) and allow it to bloom for 5 minutes until foamy and fragrant.
- Create a soft dough by combining flour, sugar, salt, melted butter, egg, and activated yeast mixture in a large mixing bowl. Stir until ingredients are thoroughly integrated.
- Transfer the dough onto a lightly floured surface and knead vigorously for 6-7 minutes, developing gluten and achieving a smooth, elastic texture.
- Place the kneaded dough in a greased bowl, cover with a damp cloth, and allow it to rise in a warm, draft-free environment for approximately 60 minutes or until volume doubles.
- Roll out the risen dough to a half-inch thickness and use a circular cutter to shape doughnuts. Arrange cut doughnuts on a parchment-lined baking sheet.
- Let the shaped doughnuts proof for an additional 30 minutes, ensuring they become puffy and light.
- Heat vegetable oil to 350°F in a deep fryer or heavy-bottomed pot. Carefully fry doughnuts in small batches, cooking 1-2 minutes per side until achieving a golden-brown color.
- Extract doughnuts using a slotted spoon and drain excess oil on paper towels, allowing them to cool slightly.
- Prepare raspberry cream by whipping heavy cream until stiff peaks form. Incorporate powdered sugar and vanilla extract, mixing thoroughly.
- Gently fold fresh raspberries and raspberry jam into the whipped cream, creating a vibrant and textured filling.
- Slice cooled doughnuts horizontally, creating a perfect pocket for the cream.
- Generously fill each doughnut with the prepared raspberry cream mixture, ensuring even distribution.
- Finish by dusting the filled doughnuts with a delicate layer of powdered sugar.
- Serve immediately to enjoy the optimal texture and flavor combination.
- Alternative berry options like strawberries, blackberries, or blueberries can be easily substituted for a unique variation.
Notes
- Create a perfectly smooth dough by kneading thoroughly, ensuring elastic texture without overworking which can make doughnuts tough.
- Maintain precise oil temperature around 350°F to prevent greasy or undercooked centers, using a kitchen thermometer for accuracy.
- Try alternative berries like strawberries or blueberries for diverse flavor profiles while maintaining similar cream consistency.
- Allow doughnuts to cool slightly before filling to prevent cream from melting and maintain structural integrity of the pastry.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 237 kcal
- Sugar: 11 g
- Sodium: 104 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1.2 g
- Protein: 3.4 g
- Cholesterol: 44 mg