I don’t know about you, but next to a straight up original glazed Krispy Kreme doughnut, my favorite are the glazed raspberry filled donuts.
And today I am sharing my copycat recipe for these delicious and addictive little babies. Are you ready for this?
If you are a Super Fan of yeast-raised doughnuts, you may also want to check out my key lime pie doughnuts or these wonderful pumpkin spice donuts. Just a thought.
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North Carolina Foods
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
- Texas Pete
- Lance Crackers
- and so many 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!
Tools for Doughnut Success
This section contains affiliate links. For more information, please see my disclosure policy.
Before we make these bad boys, I do have some recommendations for some products that will make your glazed raspberry filled donuts 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.
And as much as I don’t love having a tool that only does one thing, a donut cutter is actually a really nice tool to own if you’re going to make a lot of yeast doughnuts or even cake donuts. You can also get a set of graduated cutters and choose the two sizes that give you the doughnut and hole sizes you want.
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.
Yeast-Raised Doughnut Q & A
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.
Technically you can freeze them filled, but I recommend if you’re not going to eat these babies straight away, you fry them, cool them completely, and then freeze them, well-wrapped in plastic wrap and then in a freezer bag.
They will be fine for a couple of months. When you’re ready to fill them, thaw them, still wrapped, in the fridge overnight and then set them on the counter until they come to room temperature. Then you can use your Bismarck tip to fill them however you like.
Honestly, they will have the best texture if you make, fill, and eat them (or share them) on the same day or within a day or two, but if you have to freeze them, you certainly can,.
Honestly, if you’re here and want to make fried doughnuts, you’re probably not too worried about your carb count! But I have a label with the estimated nutritional value down below the recipe for you.
For reference, according to their website, a Krispy Kreme raspberry donut has 290 calories and 38 grams of carbohydrates.
There’s not anything wrong with buying doughnuts, but know that many commercially-made raspberry donuts have a TON more than just raspberries and sugar in the filling. Read on to see the ingredients in Krispy Kreme’s filling.
Ingredients in Krispy Kreme Raspberry Filling
Note these ingredients, per the Krispy Kreme website
- High Fructose Corn Syrup
- Modified Food Starch
- Red Raspberries
- Adipic Acid
- Citric Acid
- Sodium Citrate
- Sodium Benzoate (To Maintain Freshness)
- Locust Bean Gum
- Xanthan Gum
- Potassium Sorbate (To Maintain Freshness)
- Artificial Flavor
- Red 40
- Blue 1
You can make your own filling with not much more than raspberries, sugar, lemon juice and some cornstarch for thickening.
Or you can do what I did and use high quality, straight up raspberry jam as filling.
Tips for Filled Donuts Success
While doughnuts aren’t hard to make, you do have to follow some Rules to help ensure success.
Make sure you allow 30 minutes for the second rise–more if it’s cold in your kitchen. Your doughnuts should 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.
What If My Doughnuts Sink When I Go To Fry Them?
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
- allow your doughnuts to rise a few more minutes
A dense doughnut is nobody’s friend.
Coffee and Donuts
There’s a reason why these two go so well together. If you have never tried beaten coffee, I hope you will consider it.
You make it with instant coffee, believe it or not, and it’s creamy and delicious, plus way cheaper than a latte from the coffee shop!
What To Do with Your Leftover Donuts
Make bread pudding! I have a couple of different recipes for doughnut bread pudding. Of course, neither of these recipes uses leftover raspberry donuts, but that doesn’t mean you can’t use them. Enjoy!
- Chocolate Glazed Doughnuts Bread Pudding this version has coffee in the custard so you get coffee and doughnuts in every bit. Plus the chocolate glaze is No Joke.
- Apple Cider Doughnut French Toast Casserole/Just sub your leftover doughnuts for the apple cider doughnuts and keep the spicing neutral. And a handful of chocolate chips wouldn’t be a bad addition, especially if you’re a fan of chocolate and raspberry together.
If you have any other questions about this recipe or any other, please don’t hesitate to get in touch.
You can leave a comment here, and I will be back in touch in about 24 hours.
If your question in more urgent, you can email me and I answer within about 4 hours.
Either way, I promise to help!
A Note on Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend.
I really hope you love this recipe, you guys!
I’d also love to have you join my PCO newsletter, The Inbox Pastry Chef!
Thanks, and enjoy!
Thanks, and enjoy!
For the Dough
- 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
For the Filling
- 2 18 oz jars seedless raspberry jam, well stirred
For the Glaze
- 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
For the Dough
- 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.
For the Glaze
- 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.
Note: Nutritional information doesn't include the glaze. Since most of the glaze runs off back into the bowl, there was no way for me to begin to accurately calculate it.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 293Total Fat 3.1gSodium 174mgCarbohydrates 63.2gFiber 1.4gSugar 33.9gProtein 3.1g
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