These raspberry donuts use a slack yeast dough for tender baked jam donuts. The recipe makes donuts without holes and instead fills an indent with raspberry jam. A raspberry sugar topping is used to finish them; giving 12 baked yeast donuts in about 1 hour.
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Is it raspberry donuts or raspberry doughnuts?? I have often said “doughnuts” goes with yeast. When I did a little research, it appears we have just gotten lazy and donuts is used because the word is shorter.
While my family loves baked cake donuts, like these sprinkle donuts, lemon donuts or Oreo donuts, I have been on a quest to make a baked yeast donut.
You might use a few choice words when working with the dough. It is a slack donut dough, meaning it is wet and sticky. I give you some tips on working with it in the "tips" section and recipe card below.
If you realize a yeast dough isn’t what you want, you could substitute the blueberries with raspberries in this baked blueberry crumb donut recipe.
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🍩 ingredient notes and substitutions
I tested this recipe more times than I expected! I started with a recipe from the girls’ Harry Potter cookbook for Honeyduke’s Haul Cakes. We don’t care for filled donuts, so I wanted the jam on the outside. That test came out tougher than I was going for.
Then I made a few adjustments to that recipe by adding malted milk powder and nutmeg, but the donuts were still more dense. Two tests with that version showed improvement, but still wasn’t hitting the light and fluffy texture I wanted.
So I went to a 30 minute dinner roll recipe I have used for years from Real Mom Kitchen and tweaked that one to come to our final recipe. Here are some notes about the ingredients that you may find helpful.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Flour ~ I tested with both bread flour and all-purpose flour. My testers like the all-purpose flour version best.
Yeast ~ the recipe uses active dry yeast and gets bloomed in the wet ingredients before proceeding with the recipe. I haven’t tested it with instant yeast.
Milk ~ 1% milk is what we use, so that is what I tested with. 2% or whole milk would lead to a richer dough. You can also substitute with water, if a dairy free version is needed.
Flavoring ~ pure vanilla extract and a touch of nutmeg give this yeast dough a sweeter finish.
Jam ~ use your favorite store bought or homemade jam. We don’t mind seeds in our jam, but if you do, use a seedless version.
Freeze dried raspberries ~ optional, but add some color and texture to the sugar topping. I use my hands to crush 5-6 freeze dried raspberries.
🥣 step-by-step instructions
Add the warm milk, oil, sugar and active dry yeast to the bowl of a stand mixer and stir to combine. Allow the mixture to rest for 15 minutes.
Once bubbly, add 1 the flour, the egg, vanilla, nutmeg and kosher salt.
Using the dough hook, knead until all the ingredients are combined. Then slowly add the remaining ¼ cup of flour. Continuing kneading until the dough is soft and smooth, about 5 minutes. The dough will be sticky.
While the dough is kneading, prepare a baking pan with parchment paper and preheat the oven to 400°F. Remove the dough from the bowl to a lightly floured counter. The dough is very sticky, so a plastic bench knife is really helpful here.
Flour your hands to bring the dough together and cut into 12 equal pieces. Using floured hands, form each piece into a small ball and place on the prepared pan. Allow the donuts to rest for 15-20 minutes.
Then using a tablespoon measure, press an indent into the center of each donut and fill with a teaspoon of raspberry jam. It works best to do one donut at a time.
Bake in the preheated oven for about 8 minutes. If you want to test with a thermometer, they should be 190°F in the center when done baking.
Allow the donuts to cool for 5 minutes, while you prepare the topping.
👩🏻🍳 tips for working with this yeast donut dough
This dough is wet, like my black pepper focaccia dough. A plastic bench scraper is very helpful for moving the dough from the mixer bowl to the counter. It’s also helpful for cutting and moving the dough.
I prefer to flour my hands when shaping the donuts. You can also spray your hands with non-stick cooking spray.
If the tablespoon is sticking to the dough when making the indents (like we do with thumbprint cookies), you can dip it in some granulated sugar.
prefer a filled donut?
Do not press the indent or add jam before baking. Bake the donuts in round balls.
Once the donuts cool for 5-10 minutes, you can brush them with the sugar glaze (you will likely need to double the amount) and roll them in the raspberry sugar. Then fill a piping bag with raspberry jam and use a piping tip to press into the side of the donuts and fill with jam.
🫙 how to store
These raspberry donuts are best eaten fresh.
The moisture from the raspberry jam does not allow these donuts to store very well. If you have leftovers, lightly cover at room temperature for up to one day.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Baked Raspberry Donuts. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Baked Raspberry Donuts with Yeast
Fluffy baked raspberry jam donuts made with a slack yeast dough, no holes, jam filled centers and a raspberry sugar topping. Makes 12 in an hour.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- ½ cup warm milk* 100-110°F (120mL)
- 2 tablespoons vegetable oil (30mL)
- 3 tablespoons granulated sugar (38g)
- 1 tablespoon active dry yeast
- 1 ¾ cup all-purpose flour (219g) + ¼ cup (31g) divided
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ cup raspberry jam (~80g)
raspberry sugar topping
- 1 tablespoon confectioners' sugar (8g)
- 1 - 2 teaspoons water
- ¼ cup granulated sugar (50g)
- 6 freeze dried raspberries, crushed
Instructions
- Add the warm milk (½ cup/120mL), oil (2 tablespoons/30mL), sugar (3 tablespoons/38g) and active dry yeast (1 tablespoon) to the bowl of a stand mixer and stir to combine. Allow the mixture to rest for 15 minutes.
- Once bubbly, add 1 ¾ cups/219g of the flour, the egg, vanilla (1 teaspoon), nutmeg (½ teaspoon) and kosher salt (½ teaspoon). Using the dough hook on speed 2 (on KitchenAid), knead until all the ingredients are combined. Then slowly add the remaining ¼ cup/31g of flour. Continuing kneading until the dough is soft and smooth, about 5 minutes. The dough will be sticky.
- While the dough is kneading, prepare a baking pan with parchment paper and preheat the oven to 400°F.
- Remove the dough from the bowl to a lightly floured counter. The dough is very sticky, so a plastic bench knife is really helpful here. Flour your hands to bring the dough together and cut into 12 equal pieces. Alternatively, you can spray your hands with a non-stick cooking spray. I use floured hands.
- Using floured hands, form each piece into a small ball and place on the prepared pan. Allow the donuts to rest for 15-20 minutes.
- Then using a tablespoon measure, press an indent into the center of each donut and fill with a teaspoon of raspberry jam**. It works best to do one donut at a time. If the tablespoon is sticking to the dough, you can dip it in a little granulated sugar.
- Bake in the preheated oven for about 8 minutes. If you want to test with a thermometer, they should be 190°F in the center when done baking.
- Allow the donuts to cool for 5 minutes, while you prepare the topping.
- Raspberry sugar topping: in a small bowl, combine the confectioners' sugar (1 tablespoon/8g) and water (1-2 teaspoons), until a sugar glaze is formed.
- Then add the granulated sugar (¼ cup/50g) and crushed freeze dried raspberries (I use my fingers to crush them) to a bowl and stir to mix.
- Using a pastry brush, brush the outside of a donut with the sugar glaze and then roll the edges in the raspberry sugar mixture.
- Serve immediately.
Notes
*I use 1%, but whole or 2% can be used. Water can also be substituted for a dairy free version.
**If you want filled donuts, do not press the indent or add jam before baking. Bake the donuts in round balls. Once they cool for 5-10 minutes, you can brush them with the sugar glaze and roll them in sugar. Then fill a piping bag with raspberry jam and use a piping tip to press into the side of the donuts and fill with jam.
The dough is really sticky! Don't be tempted to add more flour or you will end up with really dry donuts. Use a bench knife and floured hands to form into balls.
The moisture from the raspberry jam does not allow these donuts to store very well. If you have leftovers, lightly cover at room temperature for up to one day.
Recipe adapted from Real Mom Kitchen's 30 minute rolls.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 16mgSodium: 109mgCarbohydrates: 37gFiber: 8gSugar: 19gProtein: 4g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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