Raspberry jam:⁣

400 g frozen raspberries⁣

200 g sugar⁣

Zest and juice from 1/2 lemon⁣

Pastry cream:⁣

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. ⁣

3. Dough:⁣

•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

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