I don’t know about you, but next to a straight up original glazed Krispy Kreme doughnut, my favorite are the glazed raspberry filled doughnuts. And today I am sharing my copycat recipe for these delicious and addictive little babies. Are you ready for this?
I feel very fortunate to live in North Carolina, home of so many iconic food brands cherished here and across the country. Pepsi Cola, Mt Olive Pickles, Cheerwine, Texas Pete, Lance Crackers, and so much more. And of course, Krispy Kreme, the holy church of the fried dough, founded in Winston-Salem in 1937. Amen.
Happy 80th birthday, Krispy Kreme!
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Before we make these bad boys, I do have some recommendations for some products that will make your glazed raspberry filled doughnuts project go smoothly. A stand mixer is vital for success. A lot of times you can get away with using a hand mixer for cakes, cookies and cheesecakes, but for breads, especially ones made with very slack, enriched dough, you’ll just get frustrated trying to make them by hand. I recommend a good, solid stand mixer with direct drive and all metal gearing for years of service. If you’re going to spend a boatload of cash, you want your investment to last more than a year or two. A Bismarck pastry tip makes filling doughnuts, eclairs and cream puffs a snap. You’ll want a good instant read thermometer to check the temperature of your oil, and some cooling racks for both cooling and letting the glaze dry.
Glazed Raspberry Filled Doughnuts, A Krispy Kreme Copycat Recipe
These doughnuts are not hard to make, but they do take a bit of time. Allow a good 2 1/2 hours from start to finish. Not too much time, considering you end up with these perfectly glazed, filled-with-jam, pillows of dough.
Make sure you allow 30 minutes for the second rise–more if it’s cold in your kitchen. Your doughnuts look puffy and should bob along on top of the oil and not be submerged. What you’re looking for is a doughnut where 1/3 is submerged and the rest is bobbing above the oil. When you turn it, another third will get golden brown and delicious, and the middle third will stay pale. This stripe around your doughnut? This is the sign of a well-risen doughnut, my friends. If you go to fry your first doughnut and it is sitting too low in the oil, remove the oil from the heat, take that doughnut out if you can, and allow your doughnuts to rise a few more minutes. A dense doughnut is nobody’s friend.
And now, let’s make these glazed raspberry filled doughnuts, shall we?
These glazed raspberry filled doughnuts are a Krispy Kreme lover's dream. Soft, perfect doughnuts filled with raspberry jam and glazed with the thinnest coating of sweet glaze that crackles when you bite into it. Bliss!
- 12 oz all purpose flour (I use King Arthur)
- 3 Tablespoons granulated sugar
- 2 Tablespoons malted milk powder (Gesine uses nonfat dry milk powder. You can use either)
- 2 teaspoons active dry yeast
- 1 teaspoon kosher salt
- 4 oz room temperature water
- 4 oz whole milk
- 2 large egg yolks
- 3 Tablespoons neutral vegetable oil
- 2 18 oz jars seedless raspberry jam well stirred
- 2 Tablespoons neutral vegetable oil
- 3 Tablespoons unsalted butter
- heavy pinch kosher salt
- 1 pound confectioners sugar
- 1/3-1/2 cup very hot filtered water
In the bowl of your stand mixer, mix together all the ingredients.
Mix on low speed using the dough hook. After about a minute, increase the speed to medium and knead for 10-15 minutes, or until the dough completely clears the sides of the bowl. It will still be gooey in the bottom, and you think it will never happen, but it will. Give it time.
- Oil your hands well and gather the soft dough into a ball as best you can.
Oil a bowl and place the dough ball in it. Spray or brush the dough with some oil. Cover and let rise in a warm place (I boil water in the microwave and then move the mug to the back, making room for the covered bowl) until doubled, about 1 hour to 1 hour and 15 minutes.
Once the dough has risen, gently press out the gases and then roll it to a 1/2" thickness on a heavily floured surface.
Using a 3" cutter, cut circles out of the dough and place them on parchment-lined pans. From the first roll, you will get maybe 11-12 doughnuts. Gathered the scraps together, let them rest covered so the gluten can relax and then reroll to get 4 more rounds for a total of 15-16. You may get one or two more or less depending on how thick/thin you rolled.
Spray the doughnuts with some oil or pan spray and cover with plastic wrap. Let rise for about 30 minutes or until noticeably puffy.
In your heavy Dutch oven, bring the oil up to 360F.
- Fry 2-3 doughnuts at a time. Fry on one side for about a minute, until the side that is down is doughnut colored. Flip with chopsticks or whatever is handy and fry another minute until the second side matches the first.
- Remove to a rack with paper towels under it to drain and cool. Let them cool completely before filling and topping. This will take about 20-30 minutes.
Once cool, fill a pastry bag fitted with a Bismarck tip with the raspberry jam. Insert the tip all the way into one side of the doughnut. Slowly squeeze the bag and fill the doughnut while slowly pulling the tip out of the doughnut. Don't overfill. You want about 2 Tablespoons of filling per doughnut.
Melt the butter and oil together over low heat.
Whisk in the salt and powdered sugar as well as you can.
Add 1/3 cup of hot water and whisk until smooth. You are looking for a thin but not watery glaze. If it seems thick to you, add a bit more water, a teaspoon at a time, and whisk again.
Place a doughnut into the glaze to coat and the flip over. Fish out the doughnut with a fork and tilt the doughnut to let all but a thin coating of glaze run off. The goal is for the glaze to be transparent, It should be almost invisible once it dries. Place on racks to allow the glaze to set up.
These are best served the day they are made. Refrigerate any leftovers and warm them very gently in the microwave to serve.
And there you have it, my friends. Glazed Raspberry Filled Doughnuts that, dare I say, put Krispy Kreme’s to shame. Because if you look at their ingredients for the filling, you will see Nary a Mention of raspberries at all. As much as I love Krispy Kreme, their raspberry filling is sadly artificial. Use your favorite raspberry jam and you will be very happy indeed.
Want more filled doughnuts? Try my Key Lime Pie Doughnuts. Those things are pretty delicious too! See?
Or maybe you are into basics–how about some Original Glazed Doughnuts from Krispy Kreme? Here’s the copycat recipe on CopyKat.com