Golden-brown, sugar-dusted doughnuts, served slightly warm and filled with raspberry jam and sweetened cream. These Raspberry Ripple Doughnuts are irresistible!
The sun is shining, the birds are singing, and I’m standing over a pan of hot oil. Ten minutes by the stove is a small price to pay for a plateful of warm, soft doughnuts to take on a picnic or enjoy in the garden with an iced coffee and a good book.
The kids watched, practically drooling, as I tossed each doughnut in sugar. Their faces lit up when I told them we could take some to the park on our picnic blanket. It turns out they really love doughnuts.
I’m enjoying the early-season sunshine and getting back into some gentle exercise after a couple of lazy weeks. The blender is full of cold green smoothies again, rather than the warm ones I made over winter.
Lewis has been looking adorable in his new school shorts. Of course, shorts come with scabby knees: he tripped while running home from school and returned with tears, a grazed knee and a dramatic declaration that he’ll never wear shorts again. Fortunately, an oversized plaster, a chocolate milkshake and a little sympathy sorted him out.
I’m pretty sure a warm, sugar-coated doughnut would have helped the recovery too — if they hadn’t mysteriously disappeared (entirely unrelated to me).
More Tasty Baking Ideas
If you’re heading into the kitchen this weekend but don’t fancy making doughnuts, try one of these delicious treats instead:
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Baked Churros
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Fruity Tea Loaf
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How to Make the Best Battenberg
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Cherry and Almond Cake
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Raspberry Ripple Doughnuts
Ingredients
- 200 ml (3/4 cup + 4 tsp) whole/full-fat milk
- 1 tbsp easy-bake/fast-acting dried yeast
- 60 ml (1/4 cup) lukewarm water
- 85 g (1/2 cup minus 1 tbsp) caster sugar
- 1 large egg
- 1 large egg yolk
- 60 g (1/4 cup + 1 tsp) unsalted butter, softened
- ¾ tsp salt
- 450 g (3 3/4 cups) plain flour
- 1 litre (1/4 gallon) vegetable oil for frying
- 6 heaped tbsp caster sugar for dusting
Filling:
- 6 tbsp seedless raspberry jam or raspberry puree
- 230 g (1 cup) double/heavy cream
- 2 tbsp confectioner’s sugar
Instructions
- Heat the milk until just about to boil, then turn off the heat and leave to cool to lukewarm.
- Place the yeast in a small bowl with the warm water. Mix and leave for 3–4 minutes until frothy.
- In the bowl of a stand mixer combine the milk, frothy yeast, sugar, egg, egg yolk, butter, salt and half the flour. Mix with the dough hook for a minute to combine. Add the remaining flour and mix on medium speed for 4–5 minutes until the dough is smooth and slightly sticky.
- Put the dough into a lightly oiled bowl, cover with clingfilm and leave to prove at room temperature until doubled in size (about 60–90 minutes).
- Tip the dough onto a lightly floured surface, knock back and divide into 12 equal portions. Roll each into a ball and flatten slightly.
- Place each ball on a small square of baking parchment (makes it easier to lower them into the oil). Cover with lightly oiled clingfilm and leave to prove for 30–40 minutes.
- Place the caster sugar for dusting in a bowl and set aside.
- Pour oil into a large pan and heat to 160°C / 320°F (fan). Use a thermometer and try to keep the temperature steady.
- Fry the doughnuts three at a time. Gently lower each one into the oil, holding the edge of the baking parchment and using a spoon or palette knife to guide them. Cook for about 3 minutes until dark golden, then turn using wooden chopsticks and cook for another 3 minutes.
- Remove with tongs and immediately place into the bowl of caster sugar. Toss to coat and transfer to a cooling rack. Repeat with the remaining doughnuts.
- Leave the doughnuts to cool for about 30 minutes.
- Whisk the jam with a fork to loosen (add a few drops of water if needed) and fill an icing bag fitted with a large nozzle.
- Whip the cream with the confectioner’s sugar to soft peaks and put into another icing bag.
- Make a hole in the side of each doughnut with a metal skewer, push in the cream nozzle and fill until the doughnut expands slightly. Use the skewer to push the cream inward, then fill with jam.
- Repeat with the remaining doughnuts and serve slightly warm.
Notes
Nutritional information is per serving and assumes approximately 0.75 tbsp of oil absorbed per doughnut.
Nutrition
Carbohydrates: 46 g |
Protein: 5 g |
Fat: 23 g |
Saturated Fat: 16 g |
Cholesterol: 69 mg |
Sodium: 171 mg |
Fiber: 1 g |
Sugar: 14 g
Nutrition information is automatically calculated and should be used as an approximation.
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