Doughnut Stuffed with Raspberry Cream

These fluffy doughnuts are filled with a luscious raspberry cream and dusted with powdered sugar for a perfect treat. This Doughnut Stuffed with Raspberry Cream is perfect for a delightful breakfast, brunch, or dessert. Enjoy the burst of raspberry flavor in every bite!

Ingredients:

• 2 cups all-purpose flour
• 2 1/2 tsp active dry yeast
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter melted
• 1 large egg
• 1/2 tsp salt
• Vegetable oil for frying

For the Strawberry Cream Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/4 cup raspberry jam

For Garnish:

• Powdered sugar for dusting

Instructions:

Prepare the Dough:

1. In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape and Fry the Doughnuts:

1. Roll out the dough to about 1/2-inch thickness. Using a round cutter, cut out doughnuts and place them on a baking sheet lined with parchment paper.
2. Cover the doughnuts with a cloth and let them rise for an additional 30 minutes.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches for about 1-2 minutes on each side, or until golden brown.
4. Remove the doughnuts with a slotted spoon and drain them on paper towels.

Prepare the Raspberry Cream Filling:

1. In a mixing bowl, whip the heavy cream until stiff peaks form. Add the powdered sugar and vanilla extract, and continue whipping until well combined.
2. Gently fold in the raspberries and raspberry jam.

Assemble the Doughnuts:

1. Once the doughnuts have cooled slightly, cut them in half horizontally.
2. Generously fill each doughnut with the raspberry cream mixture.

Garnish and Serve:

1. Dust the filled doughnuts with powdered sugar.
2. Serve immediately and enjoy the delicious combination of fluffy doughnut and creamy raspberry filling!
3. Strawberries, blackberries or blueberries can easily be substituted for the raspberries!

More Recipe Suggestions:

Chocolate Raspberry Cake

Creamy Cajun Chicken Pasta

Brownie Bottom Raspberry Cheesecake

Raspberry Orange Pistachio Ricotta Cake

Raspberry Cheesecake Cupcakes

Print

Doughnut Stuffed with Raspberry Cream

This Doughnut Stuffed with Raspberry Cream is perfect for a delightful breakfast, brunch, or dessert. Enjoy the burst of raspberry flavor in every bite!

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword #northeastnosh #doughnut #donut #raspberry #cream #stuffeddoughnuts #creamdougnuts #food #foodie

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Baking Sheet
• Parchment paper
• Soup Pot / Dutch Oven

Ingredients

• 2 cups all-purpose flour
• 2 1/2 tsp active dry yeast
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter melted
• 1 large egg
• 1/2 tsp salt
• Vegetable oil for frying

For the Strawberry Cream Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/4 cup raspberry jam

For Garnish:

• Powdered sugar for dusting

Get ingredients with

Get Recipe Ingredients

Instructions

Prepare the Dough:

• In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.
• In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, egg, and yeast mixture. Mix until a soft dough forms.
• Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape and Fry the Doughnuts:

• Roll out the dough to about 1/2-inch thickness. Using a round cutter, cut out doughnuts and place them on a baking sheet lined with parchment paper.
• Cover the doughnuts with a cloth and let them rise for an additional 30 minutes.
• Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches for about 1-2 minutes on each side, or until golden brown.
• Remove the doughnuts with a slotted spoon and drain them on paper towels.

Prepare the Raspberry Cream Filling:

• In a mixing bowl, whip the heavy cream until stiff peaks form. Add the powdered sugar and vanilla extract, and continue whipping until well combined.
• Gently fold in the raspberries and raspberry jam.

Assemble the Doughnuts:

• Once the doughnuts have cooled slightly, cut them in half horizontally.
• Generously fill each doughnut with the raspberry cream mixture.

Garnish and Serve:

• Dust the filled doughnuts with powdered sugar.
• Serve immediately and enjoy the delicious combination of fluffy doughnut and creamy raspberry filling!
• Strawberries, blackberries or blueberries can easily be substituted for the raspberries!