• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Cakes, Desserts & Treats

    Raspberry Ripple Doughnuts

    Published: Apr 24, 2015 · Modified: Aug 9, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe

    Golden brown, sugar dusted doughnuts, served slightly warm and filled with raspberry jam and sweetened cream. These Raspberry ripple donuts are Irresistible!

    Raspberry Ripple Doughnuts - Golden brown, sugar dusted and served slightly warm - filled with raspberry jam and sweetened cream. 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.

    Raspberry Ripple Doughnuts - Golden brown, sugar dusted and served slightly warm - filled with raspberry jam and sweetened cream. Irresistible!

    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).

    More Tasty Baking Ideas

    If you're thinking about getting in the kitchen this weekend and don't fancy taking on these doughnuts then why not try one of these:

    • Baked Churros
    • Fruity Tea Loaf
    • How to Make the Best Battenberg
    • Flourless Chocolate Cherry Cake
    • Chewy Amaretti Cookies
    • Gluten Free Cherry and Almond Cake

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Raspberry Ripple Doughnuts

    By: Nicky Corbishley
    Golden brown, sugar dusted doughnuts, served slightly warm and filled with raspberry jam and sweetened cream. Irresistible!
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 6 mins
    Total Time 36 mins
    Course Dessert
    Cuisine American, British
    Servings 12 doughnuts
    Calories 413 kcal

    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.

    ✎ Notes

    These doughnuts are best eaten on the same day, and are fantastic served slightly warm.
    .
    Nutritional Information is per serving, accounting for approx .75 tbsp of oil being absorbed per doughnut.

    Nutrition

    Calories: 413kcalCarbohydrates: 46gProtein: 5gFat: 23gSaturated Fat: 16gCholesterol: 69mgSodium: 171mgPotassium: 99mgFiber: 1gSugar: 14gVitamin A: 485IUVitamin C: 1mgCalcium: 45mgIron: 1.9mg
    Keywords Doughnut Recipe Ideas
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Garlic Chilli Oven Baked Fries
    Coffee Cubes »

    Other Recipes You Might Like:

    These no-bake Banana Bread Energy Balls are packed with delicious goodies. Perfect for breakfast on the run! Gluten free too!
    Banana Bread Energy Balls
    Cherry and Almond flavours come together perfectly in these baked cherry Bakewell doughnuts! #bakeddoughnut #bakeddonut #cherry #bakewell
    Baked Cherry Bakewell Doughnuts
    Plum Crumble Bread - with a crunchy, buttery streusel topping and almond icing drizzle! A delicious treat for brunch or afternoon tea!
    Plum Crumble Bread
    Chocolate Baked S'mores Doughnuts - quick and easy doughnuts with chocolate ganache, marshmallows and lots of sprinkles! Great for a bakesale!
    Chocolate S'mores Baked Doughnuts

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate the recipe




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Olivia @ best donuts in sydney says

      January 17, 2020 at 3:22 am

      5 stars
      This is amazing. Looks so pretty and delicious. I really want to try this one. Thank you for sharing this recipe.

      Reply
    2. SC says

      February 23, 2018 at 2:00 pm

      5 stars
      Your 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.

      Reply
    3. Edenpassante says

      February 23, 2016 at 5:12 am

      Can I just have these every day for breakfast? They look amazing!!

      Reply
      • Nicky Corbishley says

        March 02, 2016 at 10:05 pm

        Ha ha I'd totally eat them for breakfast everyday!!

        Reply
    4. CC says

      February 13, 2016 at 6:28 pm

      I literally just shared my doughnut recipe and then saw these! Awesome doughnuts!

      Reply
      • Nicky Corbishley says

        February 15, 2016 at 9:02 pm

        Thanks CC 🙂

        Reply
    5. karla says

      September 18, 2015 at 1:06 pm

      Oh, 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!

      Reply
      • Nicky Corbishley says

        September 18, 2015 at 7:37 pm

        Glad they brought back some memories Karla - hope you enjoy them 🙂

        Reply
    6. anniesnomsblog says

      April 28, 2015 at 4:27 pm

      These 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!

      Reply
      • Nicky Corbishley says

        April 29, 2015 at 7:31 am

        Thanks 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!

        Reply
        • Annie @ Annie's Noms says

          May 05, 2015 at 5:09 pm

          Wow, 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 am

          Absolutely! I love old junk yards. The more grubby and unhygienic looking backgrounds always seems to look best with a nice plate of scones ;-D

    7. Lindsey (LouLouBiscuit) says

      April 26, 2015 at 2:35 am

      Looks AMAZING!! I wish I could have one right now!

      Reply
      • Nicky Corbishley says

        April 26, 2015 at 3:39 pm

        Thanks Lindsey 🙂

        Reply
    8. Thalia @ butter and brioche says

      April 25, 2015 at 3:51 am

      Jam 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!

      Reply
      • Nicky Corbishley says

        April 26, 2015 at 3:38 pm

        Thanks Thalia. Yes, I remember the doughnuts we used to have at school - and the competitions involving eating a whole one without licking your lips 🙂

        Reply
    9. Eric says

      April 24, 2015 at 11:37 pm

      I don't see in the directions what you are supposed to do with the warmed milk?

      Reply
      • Nicky Corbishley says

        April 25, 2015 at 6:46 am

        Thanks for spotting Eric! The milk is supposed to go in near the beginning with the yeast and flour. I've updated now.

        Reply
    10. Antojo en tu cocina says

      April 24, 2015 at 4:45 pm

      Yummm!

      Reply
      • Nicky Corbishley says

        April 26, 2015 at 3:37 pm

        🙂

        Reply
    11. June Burns says

      April 24, 2015 at 10:51 am

      Wow those look amazing!! Such a great use of fresh raspberries. I bet this would go well with chocolate dipping sauce 😉

      Reply
      • Nicky Corbishley says

        April 26, 2015 at 3:37 pm

        To be fair, I think most things go well with chocolate dipping sauce 😀

        Reply

    Primary Sidebar

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken with a Sticky Asian Sauce
    • Honey Garlic Chicken
    • The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon
    • Easy Chicken Curry
    • Easy Satay Sauce Recipe
    • Korean Fried Chicken
    • Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Chilli Con Carne
      • Traditional Lancashire Hotpot
      • Creamy Chicken Pot Pie
      • Egg Fried Rice
      • Korean Fried Chicken
      • Copycat Firecracker Chicken
      • Buffalo Chicken Pasta
      • Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • One-Pan Spaghetti and Meatballs
      • Spicy Arrabbiata Sauce Recipe
      • Air Fryer Roast Chicken Dinner
      • Minced Beef Fried Rice
      • Chicken and Rice Soup

      Copyright © 2023 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions