Heavenly Homemade Raspberry Filled Donuts
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INGREDIENTS
- Oil for deep frying
- 1-2 cups sugar for coating
- 5 raspberries, finely chopped
Dough:
- 2¾ cups/315 grams flour
- 1 teaspoon/5 grams salt
- 2 teaspoons/6 grams dry yeast
- ¼ cup/50 grams sugar
- 2 large eggs
- ½ cup/120 milliliters milk
- 7 ounces/200 grams very soft butter
Raspberry cream:
- 1 cup/240 milliliters heavy whipping cream
- 3¼ tablespoons/40 grams instant vanilla pudding
- 5.3 ounces/150 grams mascarpone
- ¾ cup raspberry spread
INSTRUCTIONS
Dough – Day 1:
- In a stand mixer bowl, knead together the flour, salt, yeast, sugar, eggs, and milk for about 7 minutes.
- Add the butter one tablespoon at a time until the dough reaches a smooth consistency (even if it appears quite liquidy). Allow it to rise for 30 minutes.
- Remove excess air from the dough and refrigerate it overnight.
Dough – Day 2:
- Knead the dough for 2-3 minutes, then divide it into 16 pieces. Shape each piece into a ball and place it on parchment paper squares. Cover with a towel and let them rise for 60 to 90 minutes, or until doubled in size.
- Fill half a pot with oil and heat it to 355-375°F (180-190°C). Fry the dough balls for about 2 minutes on each side. Remove them from the pot and place them on a cooling rack.
- Prepare a bowl with sugar for coating. Once the donuts are fried, promptly transfer them to the bowl, coat all sides, and then transfer them to a serving plate.
Raspberry cream:
- Whip the heavy whipping cream and instant vanilla pudding until firm. In a separate bowl, blend the mascarpone with raspberry puree and incorporate the mixture into the whipped cream.
Assembly:
- Using a piping bag, fill the donuts with the raspberry cream. Top each donut with a swirl of cream and sprinkle with chopped raspberries.
MY NOTES
FAQ
What type of oil is recommended for frying these homemade raspberry filled donuts?
Selecting the right oil is crucial for perfect donuts. Opt for a neutral oil with a high smoke point, such as vegetable or canola oil. These oils maintain stability at high temperatures, ensuring a crisp and golden exterior while preserving the delicate flavors of the donut. Avoid strongly flavored oils, like olive oil, to let the sweet nuances of the dough and raspberry cream shine.
How to know when the oil is ready for frying
To determine if the oil is ready for frying, use a kitchen thermometer. Heat the oil to the desired temperature range specified in your recipe, typically between 355-375°F (180-190°C). Alternatively, you can perform a visual test by dropping a small piece of dough or a wooden skewer into the oil. If it bubbles and turns golden brown within about 60 seconds, the oil is ready.
Are these donuts suitable for freezing?
After frying and cooling, you can freeze the unfilled donuts for later enjoyment. Ensure they are tightly sealed to preserve freshness. When ready to indulge, thaw the donuts at room temperature, then fill them with the luscious raspberry cream for a delicious treat.
Can I use a substitute for mascarpone in the cream?
Certainly! If you don’t have mascarpone on hand for the raspberry cream, cream cheese makes an excellent substitute. The cream cheese offers a similar richness and tanginess, enhancing the flavor profile of the cream. Ensure the cream cheese is softened before blending it with the raspberry puree to achieve a smooth and velvety consistency. This substitution maintains the decadent quality of the cream.
How long do the homemade raspberry filled donuts stay fresh?
The raspberry cream-filled donuts are best enjoyed within two days of assembly to savor their freshest taste and texture. Refrigerate any leftover donuts to preserve the quality of the cream. Beyond this timeframe, the donuts may still be safe to eat, but the cream’s texture and flavor could be compromised.
