Raspberry Donuts

Hello foodies!

Whether it was the mini Easter, Halloween or Christmas donuts, you loved them all!

This week, we are pleased to present a large-format version of donuts made with frying batter this time – the real deal! ;-)

They are generously filled with raspberry pastry cream and decorated with a pink chocolate rocky glaze.

Let's get started with the recipe!

To make 9 donuts, you will need the following ingredients:

Donut dough

- 100gr of milk

- 20gr of fresh yeast

- 220gr of flour

- 50gr of sugar

- 20gr of butter

- 2 egg yolks

- 1 tsp of vanilla flavouring

- 1/2 tsp of salt

Raspberry pastry cream

- 2gr of powdered gelatine

- 10gr of water

- 25gr of sugar

- 1 egg yolk

- 5gr of flour

- 5gr of cornstarch

- 125gr of raspberry purée

- 10gr of butter

Shaping and cooking

- Donut cutter

- 1 litre of frying oil

Glaze

- 1 jar of pink chocolate rocky glaze

Let's start with the donut dough, which will need to rest for 1h30.

Donut dough

I used the dough recipe from the Berlin doughnuts that you may have already seen on our blog. :-)

First, heat 100gr of milk in the microwave for 30 seconds at 600Watt.

Be careful, the milk must not exceed 35°C. If it is warmer, the yeast will lose all its effect and the donuts won't rise! :-(

Add 20gr of crumbled fresh yeast and mix until it dissolves in the milk, then set aside.

In a large bowl, add 220gr of flour and make a well. Pour in the milk/yeast mixture.

Add 25gr of sugar, then using a spoon, mix a little flour with the sugar/milk/yeast and let it rest for 10 minutes at room temperature.

The yeast will start to develop thanks to the sugar and warm milk, which will result in a nicely airy dough.

After 10 minutes, small bubbles will start to form – that's normal, the yeast is developing. :-)

Add the remaining sugar (i.e. 25gr), 20gr of butter at room temperature and 2 egg yolks.

Also add 1 tsp of vanilla flavouring. Use measuring spoons to be precise with your measurements.

Using the dough hook of your mixer, knead the dough for 5 minutes at speed 1.

After 5 minutes, add 1/2 tsp of salt and knead again for 5 minutes at medium speed.

There we go, we have a lovely dough. Shape it into a ball and place it in the bottom of the bowl. Cover the bowl with a damp cloth and let the dough rise for 1h30 at room temperature.

In the meantime, we will prepare the raspberry pastry cream.

Raspberry pastry cream

Don't be misled by the photos showing two egg yolks – in reality I only use one. I had to reduce the recipe because at the end I had a little too much pastry cream. ;-)

Start by weighing 2gr of powdered gelatine in 10gr of cold water. Mix and set aside for 10 minutes at room temperature.

To accurately weigh the powdered gelatine, use the scale spoon.

In a bowl, pour 1 egg yolk, 25gr of sugar and 5gr of flour.

Add 5gr of cornstarch and whisk everything together until the mixture turns pale.

In a saucepan, bring 125gr of raspberry purée to the boil.

Pour the hot raspberry purée over the previous mixture in 3 stages.

Mix well while pouring the purée to prevent the egg yolk from cooking.

Pour everything back into the saucepan and heat while stirring until the first PLOP (82°C).

Immediately remove the saucepan from the heat and add the gelatine/water mixture. Stir well to ensure all ingredients are properly incorporated.

Finally, add 10gr of butter.

Mix well to obtain a smooth and homogeneous cream.

Pour the cream into a large bowl and cover it with cling film directly on the surface. The cling film must touch the preparation to prevent a skin from forming on top of the cream.

Place the bowl in the fridge until it's time to fill the donuts.

Our dough has risen nicely, we can now continue with the recipe.

Shaping and cooking

Start by knocking the air out of the dough by giving it 2-3 punches.

Place the dough on a sheet of baking paper and cover it with another sheet of baking paper.

Place two 5 mm spacer bars on each side, then roll out the dough with a large rolling pin.

Once the dough is rolled out evenly, cut out your donuts with the donut cutter. Then transfer them onto a baking tray lined with baking paper.

Roll out the leftover dough again. Your donuts will look a little less pretty when cooked but will taste just as good. ;-)

Time to cook! :-)

Start by heating 1 litre of frying oil in a fairly deep pan.

Check the oil temperature with a thermometer – it should be between 160°C and 170°C.

Once the oil is at the right temperature, we can drop the donuts in.

I recommend cooking them two at a time. Gently lower two donuts into the oil. Be careful, it's very hot!

They will puff up and float to the surface. Let them cook for about 5 minutes.

Flip them over and let them cook for another 5 minutes on the other side to get a nice golden colour.

Once cooked, place them on a cooling rack lined with kitchen paper. The paper will absorb the excess oil.

Let them cool completely before filling them.

Once the donuts have cooled, we can move on to the filling.

Using a 5 mm round piping nozzle, make 5 holes in the bottom of the donuts. This will make filling easier.

Vigorously whisk the raspberry pastry cream to loosen it up – it will pipe more easily.

Fill a piping bag fitted with a 5 mm round nozzle with the raspberry pastry cream.

Fill each hole with pastry cream.

Remove the excess cream and repeat this step for each donut.

Then place them in the freezer for about 15 minutes.

Glaze

We recently received this ready-made pink chocolate rocky glaze. It's really great! Easy to use and delicious! :-)

Simply remove the lid and the plastic seal and place the jar in the microwave for 30 seconds at 750Watt.

Mix well and pour the glaze into a jug.

Glaze the donuts two at a time.

Place them on a rack, and don't forget to put a sheet of baking paper or a tray underneath to catch the excess glaze.

Pour the glaze over the donuts, making sure it covers everywhere.

Place the donuts on a sheet of baking paper and put them in the fridge for 15 minutes to allow the glaze to set.

The donuts are ready to enjoy!

They will keep for 3 days in a well-sealed container in the fridge.

I hope you enjoy this recipe – it was a unanimous hit with us! :-D

Wishing you a lovely Sunday, foodies!

Sophie

P.S.: All the equipment can be found at the bottom of the recipe.