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.
For ease of browsing, here are all of my sweet yeast bread recipes in one place. Thanks for stopping by!
Watch my glazed jelly donut web story here.
Tools for Doughnut Success
This section contains affiliate links. For more information, please see my disclosure policy.
Before we make these fried donuts, I do have some recommendations for some products that will make your glazed 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.
Ingredients and Substitutions
Here’s what you’ll need to make your dough.
It’s worth noting that you can use this dough to make any donut you want, from plain glazed to chocolate-dipped to maple-bacon or whatever you can think of.
- flour: This provides the bulk and the gluten structure of the donuts. I recommend all-purpose. If you use bread flour, you’ll have a somewhat stiffer dough (though still slack) and your donuts will be a bit chewier
- sugar: provides some sweetness (but not too much), retains moisture, and assists in browning
- malted milk powder: Adds that delicious malty-donut flavor. If you don’t have malted milk powder, you can substitute dried or instant milk.
- yeast: either active dry or instant will work. If you are using active dry yeast and you’re not sure if it’s still alive, proof the yeast in the water called for along with a little bit of the sugar. Once it gets foamy, add everything to the mixer bowl.
- salt: I use kosher. You can use fine salt as well, but decrease the amount by about 1/3.
- water: makes up part of the liquid in the dough. You could use all water, but then the donuts might not brown as much since it’ll have fewer milk solids in it to brown well
- milk: I use whole milk. You may substitute 2% if you like. Don’t use all milk. Keep the liquid 1/2 milk and 1/2 water so the donuts don’t overbrown (again, because of the milk solids)
- egg yolks: for added richness and color as well as flavor and emulsification of a very wet dough
- vegetable oil: you can substitute with melted butter if you prefer. Either helps to carry flavor and tenderize the dough
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.
Donut dough is very soft–it is almost like a super thick batter rather than a bread dough. So it’s not the easiest to work with. Keep your hands oiled (or spray with pan spray) when working with the dough. Also, use a thin coating of oil both on your counter and on top of the dough when rolling it out. To make it even easier to work with, refrigerate the dough overnight before forming your donuts.
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.
I added this question in response to a reader’s question. The answer is yes, you can make and cut the donuts the evening before, spray them with pan spray, cover, and refrigerate them overnight, and then fry them in the morning.
Test a donut to see if it floats in water. It should sit about 1/3 in the water when it’s ready to fry, so if they sink lower, give them 30 minutes or so and test again. Just be sure to blot off the excess water after testing so your hot oil doesn’t sputter and splatter to much when you fry.
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
- lemon juice
- some cornstarch for thickening
Just cook everything together until thickened, puree in a blender or with an immersion blender, and then cool.
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 questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.
If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.
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.
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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.
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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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