Ingredients
For the Raspberry Donuts:
- 1 cup lukewarm water (240mL)
Lukewarm water is crucial for activating the yeast in this recipe. Aim for a temperature similar to body temperature, around 110°F. Too hot, and it can kill the yeast, too cold, and the yeast won’t activate properly. - 1 large egg, at room temperature
Eggs add richness and moisture to the dough, helping the donuts become fluffy. Using eggs at room temperature ensures they integrate smoothly into the dough. - 1 teaspoon pure vanilla extract
Vanilla extract enhances the overall flavor of the donuts, adding a subtle sweetness that complements the raspberry filling. - 6 tablespoons unsalted butter, melted and cooled (90g)
Butter adds richness and flavor to the dough. Be sure to let the melted butter cool slightly before incorporating it into the mixture to avoid scrambling the egg. - 3 to 4 cups all-purpose flour (360g–480g), plus more to knead and shape
Flour is the primary ingredient for the dough. The exact amount will depend on the humidity and how you measure the flour. It’s important to add flour gradually and stop when the dough reaches a soft, elastic consistency. - ¼ cup granulated sugar (50g)
Sugar sweetens the dough and helps activate the yeast, contributing to the rise and texture of the donuts. - 2 & ¼ teaspoons instant yeast
Instant yeast is perfect for recipes like this one, where it can be mixed directly with the dry ingredients. It allows the dough to rise quickly, resulting in fluffy donuts. - ¼ teaspoon salt
Salt enhances the flavor of the dough and balances out the sweetness of the sugar and jam. - 1 tablespoon vegetable oil
The oil helps to prevent the dough from drying out and adds a slight tenderness to the final product. - ⅔ cup raspberry jam
This is the star of the show—used as both a filling and a flavor enhancer. The jam creates a burst of raspberry flavor with every bite.
For the Raspberry Icing:
- 1 cup powdered sugar (130g)
Powdered sugar, also known as confectioners’ sugar, is used to create a smooth, pourable icing. It helps to sweeten the icing without making it too thick. - 2 teaspoons raspberry jam
Raspberry jam adds flavor and color to the icing, enhancing the raspberry theme of the donuts. - 1 to 2 tablespoons water
Water is used to thin out the icing to the right consistency. Adjust the amount to achieve a smooth, pourable texture.
Instructions
- Prepare the Dough
Start by whisking together the lukewarm water, egg, vanilla extract, and melted butter in a large bowl. Make sure the water is not too hot, as it could affect the yeast’s ability to activate. The mixture should feel just warm to the touch, like body temperature. - Add Dry Ingredients
Once the wet ingredients are combined, add 2 cups of flour, granulated sugar, yeast, and salt to the bowl. Stir everything together until the mixture forms a sticky dough. - Mix in More Flour
Gradually add another cup of flour, mixing until the dough begins to pull away from the sides of the bowl. At this point, the dough should start to come together into a rough ball. You may need to add more flour, depending on the humidity and consistency of the dough. - Knead the Dough
Transfer the dough to a lightly floured surface and knead it until it becomes smooth and elastic. This should take about 5 to 7 minutes. If you press the dough with your finger, it should spring back, indicating that the dough has been kneaded enough. - Let the Dough Rise
Shape the dough into a ball and place it back into the mixing bowl. Brush the top of the dough with vegetable oil to prevent it from forming a skin. Cover the bowl with plastic wrap or a clean tea towel and set it in a warm, draft-free place for about 45 to 60 minutes. The dough should double in size during this time. - Shape the Donuts
Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and divide it into 8 equal portions for larger donuts or 12 portions for smaller donuts. Roll each portion of dough into a smooth ball and place the balls on a parchment-lined baking sheet. Make sure they are spaced at least 3 inches apart to give them room to rise further. - Second Rise
Cover the dough balls with a towel and let them rise for another 30 to 45 minutes, or until they have doubled in size again. This second rise ensures that the donuts will be soft and fluffy. - Preheat the Oven
While the dough is rising, preheat your oven to 375°F (190°C). This ensures that the donuts will bake evenly and get that golden brown exterior. - Form Indents in the Donuts
After the second rise, uncover the dough balls. Use a small jar or even your thumb to create an indent in the center of each donut, pressing down about halfway into the dough. Be careful not to pierce the bottom, as this will cause the jam to leak out during baking. - Fill the Donuts
Spoon about 1 teaspoon of raspberry jam into the center of each indent, or until the jam is just below the top of the dough. This ensures that the jam won’t overflow during baking. - Bake the Donuts
Bake the filled donuts in the center of the oven for 15 to 20 minutes, or until the jam is bubbly and the edges of the donuts are golden brown. Keep a close eye on them to prevent burning. - Cool the Donuts
Remove the donuts from the oven and let them cool slightly on a wire rack. These donuts are best served warm or at room temperature, allowing the raspberry jam to set and the flavors to meld.
Notes
- Flour Consistency: Flour can vary based on how you measure it, so always add it gradually and use the “scoop and level” method to measure it properly.
- Yeast Tip: If you’re using active dry yeast instead of instant yeast, dissolve the yeast in warm water with a bit of sugar before mixing it with the dry ingredients. Active dry yeast needs to be activated first, while instant yeast can be added directly to the flour mixture.
- Jam Alternatives: Feel free to use other fruit jams like strawberry, blueberry, or even a combination of berries for a unique twist on this classic recipe.
- Serving Suggestions: These donuts are perfect on their own, but you can pair them with a hot cup of coffee or a glass of milk for the ultimate breakfast or snack experience.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 to 20 minutes