Golden brown, sugar dusted doughnuts, served slightly warm and filled with raspberry jam and sweetened cream. These Raspberry ripple donuts are Irresistible!
The sun is shining, the birds are singing, and I’m standing over a pan of hot oil.
I’d almost admit to being crazy, but just take a look at these things and try telling me I’m crazy.
Ten minutes in front of that oil pan is totally worth a large plateful of these to take on your next picnic, or to enjoy sat in the back garden with an iced coffee and a good book.
The kids were positively drooling, watching me dredge these things in sugar. The look on their faces when I told them we could take some to the park along with our picnic blanket! It seems my kids like doughnuts. A lot.
I’m loving this early season sunshine! I’ve finally got a bit of exercise done – after my two weeks of laziness (jogging round the park with Lewis on his bike), and my blender is back to making cold green smoothies instead of the hot ones I’ve been making over winter.
Lewis has been looking like a little cutie going into school with his new school shorts on. However, school shorts = scabby knees.
Yep, he promptly fell over whilst running at full speed on the way back from school today.
We had blood, tears and snot, as well as a proclamation that he’ll never wear shorts again.
All this was curable only with an oversized plaster, a chocolate milk shake and sympathy from anyone who saw him hobbling in a completely exaggerated way.
I’m pretty sure that these doughnuts would also have been a great cure, if only they hadn’t mysteriously disappeared (ahem. Definitely nothing to do with me).
The Raspberry Ripple Doughnuts Recipe:
Raspberry Ripple Doughnuts
Ingredients
- 200 ml whole/full fat milk
- 1 tbsp easy-bake/fast-acting dried yeast
- 60 ml luke-warm water
- 85 g caster sugar
- 1 large egg
- 1 large egg yolk
- 60 g unsalted butter softened
- 0.75 tsp salt
- 450 g plain flour
- 1 litre vegetable oil for frying
- 6 heaped tbsp caster sugar for dusting
Filling:
- 6 tbsp seedless raspberry jam or raspberry puree
- 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 a luke-warm temperature.
- Place the yeast in a small bowl with the warm water. Mix and leave for 3-4 minutes until frothy.
- Place your milk, yeast, sugar, egg, egg yolk, butter, salt and half the flour into the bowl of a stand-mixer. Mix together for a minute (using the dough hook) until combined. Add in the rest of the flour and mix on a medium speed for 4-5 minutes. The dough should smooth and a little sticky.
- Place the dough into a lightly oiled bowl and cover with clingfilm. Leave to prove at room temperature until doubled in size (about 60-90 minutes).
- Tip the dough out onto a lightly floured surface and knead a few times to punch out the air bubbles. Then split the dough into 12 equal sized portions. Roll each onto into a ball, then flatten each ball very slightly.
- Place each ball on a little piece of baking parchment (having them on individual pieces makes it easier to pick up and lower each doughnut into the oil later) and cover with some lightly oiled clingfilm. Leave to prove for a further 30-40 minutes.
- Place your caster sugar (for dusting) in a bowl and put to one side.
- Meanwhile, pour your oil into a large pan and heat to 160c/320f. Use a thermometer and try to keep your oil temperate as constant as possible.
- Cook doughnuts three at a time – gently lowering each one into the pan holding the edge of the baking parchment in one hand and using a spoon or palette knife in the other. Cook for approx. 3 minutes – until dark golden brown – then flip over using a pair of wooden chopsticks. Cook for a further 3 minutes.
- Scoop out of the pan using tongs and place straight in the bowl of sugar. Toss in the sugar and place on a cooling rack. Repeat with the remaining doughnuts.
- Leave the doughnuts to cool for half an hour.
- Meanwhile, give the jam a quick whisk with a fork to loosen (you could add a few drops of water too) and spoon the jam/puree into an icing bag with a large nozzle.
- Whisk the cream and confectioner’s sugar together until you reach the soft peaks stage, then spoon it into another icing bag (or plastic sandwich bag with the corner cut out) with a large nozzle.
- Take one of the doughnuts and use a metal skewer to make a hole in the side – all the way to the middle of the doughnut. Push the nozzle of the cream-filled icing bag in the hole and squirt in cream until you see the sides of the doughnut expand slightly.
- Use your skewer to push the cream over a little, then squirt in the jam/puree.
- Repeat with the remaining doughnuts and serve.
Recipe Notes
Nutritional Information
Olivia @ best donuts in sydney says
January 17, 2020 at 3:22 amThis is amazing. Looks so pretty and delicious. I really want to try this one. Thank you for sharing this recipe.
SC says
February 23, 2018 at 2:00 pmYour pictures are wonderful and inspire me to cook. I had never made doughnuts before and wished mine looked as good as yours, but they tasted delicious.
Edenpassante says
February 23, 2016 at 5:12 amCan I just have these every day for breakfast? They look amazing!!
Nicky Corbishley says
March 2, 2016 at 10:05 pmHa ha I’d totally eat them for breakfast everyday!!
CC says
February 13, 2016 at 6:28 pmI literally just shared my doughnut recipe and then saw these! Awesome doughnuts!
Nicky Corbishley says
February 15, 2016 at 9:02 pmThanks CC 🙂
karla says
September 18, 2015 at 1:06 pmOh, my! We were JUST talking about jelly cream donuts from a long gone bakery in town and wondering where we could get some that are as delicious as we remember! I think I found them. Thank you, Nicky!
Nicky Corbishley says
September 18, 2015 at 7:37 pmGlad they brought back some memories Karla – hope you enjoy them 🙂
anniesnomsblog says
April 28, 2015 at 4:27 pmThese look absolutely delicious and your photos are stunning! Where’s your slate background from, I’ve been after one for ages – got a place mat at the moment, but it’s too small!
Nicky Corbishley says
April 29, 2015 at 7:31 amThanks Annie 🙂
The slate is actually a large old roof tile. I picked it up from a salvage yard. It’s really heavy, but it’s one of my favourite things to photograph on!
Annie @ Annie's Noms says
May 5, 2015 at 5:09 pmWow, I would never have thought to use an old roof tile – that’s genius!! I must look around for a salvage yard near me or see what things my Dad gets from all the jobs he does – sure he gets some things I could use!
Nicky Corbishley says
May 21, 2015 at 8:30 amAbsolutely! I love old junk yards. The more grubby and unhygienic looking backgrounds always seems to look best with a nice plate of scones ;-D
Lindsey (LouLouBiscuit) says
April 26, 2015 at 2:35 amLooks AMAZING!! I wish I could have one right now!
Nicky Corbishley says
April 26, 2015 at 3:39 pmThanks Lindsey 🙂
Thalia @ butter and brioche says
April 25, 2015 at 3:51 amJam filled donuts are my ultimate indulgence.. I fondly remember having them frequently throughout my childhood. Thanks for reminding me how much I love them – I am so craving one to devour now!
Nicky Corbishley says
April 26, 2015 at 3:38 pmThanks Thalia. Yes, I remember the doughnuts we used to have at school – and the competitions involving eating a whole one without licking your lips 🙂
Eric says
April 24, 2015 at 11:37 pmI don’t see in the directions what you are supposed to do with the warmed milk?
Nicky Corbishley says
April 25, 2015 at 6:46 amThanks for spotting Eric! The milk is supposed to go in near the beginning with the yeast and flour. I’ve updated now.
Antojo en tu cocina says
April 24, 2015 at 4:45 pmYummm!
Nicky Corbishley says
April 26, 2015 at 3:37 pm🙂
June Burns says
April 24, 2015 at 10:51 amWow those look amazing!! Such a great use of fresh raspberries. I bet this would go well with chocolate dipping sauce 😉
Nicky Corbishley says
April 26, 2015 at 3:37 pmTo be fair, I think most things go well with chocolate dipping sauce 😀