400 g frozen raspberries
200 g sugar
Zest and juice from 1/2 lemon
360 g whole milk
1 vanilla bean pod or 1 tsp vanilla extract
60 g sugar
23 g corn starch
4 egg yolks
pinch of salt
25 g unsalted butter
375 g bread flour
1 egg + 1 egg yolk
60 g sugar
5 g salt
165 g whole milk
12 g fresh yeast
60 g unsalted butter, softened and cut into cubes
1. Raspberry jam:
Heat up the ingredients while stirring. Simmer for 15-20 minutes until thickened. Strain out the seeds (optional), and transfer to a bowl. Place the jam in the fridge until you’re ready to fill your donuts.
2. Pastry cream:
•In a bowl, whisk together egg yolks, sugar, corn starch, and salt.
•Cut the vanilla pod in half and scrape off the vanilla beans.
•Add milk and vanilla to a pot. Heat up over medium heat until tiny bubbles form, almost to a boil.
•Take the pot off the heat and slowly pour it over the egg mixture a little at a time while whisking.
•Place a strainer over the pot and strain everything back into the pot. Heat up over medium heat while constantly whisking until it thickens.
•Remove from heat and mix in butter.
•Transfer to a bowl and cover with plastic wrap that touches the surface of the cream. Cool to room temp, then place it in the fridge until you’re ready to fill.
•Add all ingredients, except butter, to the bowl of your stand mixer. Knead on low speed for 10 minutes until the dough comes together.
•Add the cubed butter, one cube at a time.
•Knead for 10-20 more minutes at low-medium until the dough is smooth and pulls away from the sides of the bowl.
•Proof at 78F/26C for 90 minutes or until doubled in size.
•Divide into 12 pieces and roll into balls.
•Arrange on trays with floured parchment paper squares and proof for 30 minutes.
•Fry the donuts at 350F/180C, 2 minutes each side (use a thermometer for accuracy)
•Toss in sugar and add your fillings