Raspberry Filled Donuts is very delicious Recipe. My favorite donuts in the world are Prestige strawberry filled donuts. Prestige is a Jamican bakery in the country’s capital city but their donuts are available islandwide. The texture of the donut is much like the American Krispy Kreme donut but it is a lot more chewy and dense. It has a delicious bite and doughiness that makes this donut irresistible. I’ve been on the hunt for donut recipes that mimic the crumb of Prestige donuts and a yeasted donut is the closest I have found. I have researched about a dozen recipes and methods of making donuts. I narrowed down my search to the easiest recipe with the shortest amount of wait time and a foolproof method of getting donuts to rise properly. I truly hope you love these donuts as much as I did.
Here are some things you should know before getting started:
Always activate the yeast you are using first before adding it to the other ingredients. Activating yeast makes sure it is not too old or dead and hence will not give you the rise you are looking for. Activating yeast means placing the required amount in lukewarm water with a small amount of sugar and leaving it until it gets frothy, about 5 minutes. If the yeast never gets bubbly and frothy it is dead and you will need to start over. Lukewarm water means the temperature of bathwater. You should be able to stick your finger into the water without burning it and it should be warmer than room temperature water. Using a microwave to warm the water is the best way to control the temperature as boiling it will make it too hot. 30-45 seconds should be enough time, but warming time will vary based on the wattage of your microwave.
Proofing the Dough
I don’t have an official proofing box on my oven and my kitchen stays very cold during the winter months. When using yeast, I do a few things to turn my oven into a proofing box. I place the top rack in the center placement of the oven. I cover my dough and place it on that rack. Then I boil water in a kettle and place a cake tin or loaf pan on the rack directly below the dough. I then pour the hot water into the cake tin and push the rack back into place and close the oven door. The steam from the hot water will create a warming place for the dough to rise. Voila! Your oven is a proofing box.
Before the second proof
You will need to cut your donuts out before the second proof. Before doing this, get a good size piece of parchment paper. Cut out 12- 5×5 squares from the parchment. You will need to sit each of your cut-out Raspberry Filled donuts on the square cut outs before giving them a second proof. After the donuts have risen the second time, it is very hard to touch them and transfer them to the oil. Picking them up on the parchment paper will ensure they will stay risen and make the transfer to the oil easier.
Frying the Donuts
When frying the Raspberry Filled donuts, you have to maintain an oil temperature of 350-360 degrees. In order to do that, you cannot crowd the pan. Try not to fry more than 2-3 donuts at a time. The surface area of my deep fryer was so small, I had to fry each donut by itself. If the oil temperature drops too rapidly or too low, the donuts will soak up the oil and become gross. If it’s easier for you to drop the donut and parchment into the oil, then do so. The parchment will separate from the donut once it hits the oil and you can simply pull it out with a pair of tongs.
Filling the Donuts
You can fill the donuts with whatever you like. You can use cream, jams, preserves, etc. The key to filling the donuts is to make sure that they are completely cooled first.
Also, be sure to create a slit with a knife in the center of the donut that will serve as a pocket for your filling.
For this recipe you will need:
- Baking Tray
- Large Dutch pot or deep fryer
- Slotted lifter
- Cake tin
- Parchment paper
- Cling film
- Large bowl
- Wooden spoon
- Biscuit cutter
- 4 cups All-Purpose Flour
- 1/4 cup granulated white sugar
- 1/2 teaspoon table salt
- 2 teaspoons instant yeast
- 1/4 cup of lukewarm water
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 6 cups vegetable oil for frying
- 12 pieces of parchment paper cut into 5x5 inch squares
- Raspberry Preserves or Jam
- In lukewarm water, dissolve yeast with a pinch of sugar and let it foam for 5 mins.
- Cut out parchment paper into 5x5 squares. Make 12 and set aside.
- To 3 cups of flour, add salt and sugar. Combine well with a spoon or spatula and set aside.
- Add egg, butter and vanilla to milk and whisk well. Set aside.
- Add foamy yeast mix to flour. Add milk mixture to flour. Combine well with a wooden spoon. The consistency of the flour should be very wet and sticky.
- Add the last cup of flour to the mix until the dough comes together. Add in half amounts first. If the dough is still too wet, you can add another ½ cup of flour. It should still be sticky but not sticking to your hands.
- Once the dough comes together, cover with a damp paper towel and let rest for 5 mins.
- After the dough has rested, knead the dough by hand for 6-8 mins on a floured surface. (See video for fold and knead method)
- Place the dough in a greased bowl. Cover and let rise in a warm place for 1.5-2 hours and until it doubles in size.
- Once the dough has risen and doubled in size, punch down the dough to deflate it. Roll out the dough to a 1 ½ inch thickness. Use a 3 inch biscuit cutter to cut dough out. You may also use the rim of a drinking glass to mark the dough for cutting if you do not have a biscuit cutter.
- Place cut out dough on the 5x5 square parchment papers. Cut the parchment paper into individual squares so that lifting the donuts to the oil is simpler. Place one donut on each parchment paper square. Cover the donuts on the tray with greased cling film. Put about ½ tsp of oil on the film first and then cover the donuts with the oiled side down.
- Allow the donuts to rise for 30mins to 1 hour in a warm place. They should double in size.
- Heat the oil in a heavy skillet, dutch oven or deep fryer to 350°F. Lift each donut by using the parchment paper cut out. Holding them with your hands may cause them to deflate. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Each side should take no more than 45-60 seconds. Remove from the oil with a slotted spoon and drain on a wire rack with paper towels beneath. After 2 mins of cooling, sugar donuts in granulated sugar.
- Place your jam or preserves in a piping bag. Once the donuts are completely cooled, use a knife to cut into the center of the donuts. Be careful not to pierce through the donut. Fill your donut with jam until it slightly pushes through the opening. Stand the donuts filling side up in a baking tray.
- Try not to eat all of these in one sitting and enjoy!