I made these on a whim for a final summer recipe! These are perfect for those weekend brunches or when you want something that’s refreshing and fruity. They actually were not that hard to make. The most “challenging” part was the wait time. If you want these first thing in the morning, I suggest doing all the prep (everything minus the actual baking part and filling them part) the day before!
- 4 c. flour
- 1/2 c. granulated sugar (plus more for coating)
- 1/2 c. salted butter, room temperature
- 2 1/2 tbsp. active dry yeast (I use this kind and keep it in the fridge in an air-tight container)
- 1/2 c. lukewarm water
- 3 whole eggs
- 2 egg yolks
- 1 tsp. vanilla extract
raspberry cream filling
- 8 oz. fresh raspberries
- 1 c. heavy whipping cream
- 1 c. powdered sugar
- Dissolve the yeast in the lukewarm water. Let it sit until it bubbles and blooms.
- In a mixer, cream together the sugar and butter. Add the egg yolks and 2 of the whole eggs. Add vanilla extract. Mix until combined.
- Add yeast and beat on medium speed for a few minutes.
- Fit a dough hook to the mixer and slowly begin adding the flour. Once all the flour is combined, add the final egg and knead dough until it is smooth and elastic. Add more flour if dough is too sticky.
- Turn out dough onto a floured surface and knead by hand for 5 minutes. Place dough in oiled bowl and let rise in a warm place for 2 hours. (An oven that is off with the light on is a great place for this.)
- After the dough has risen, turn out onto a floured surface and roll dough to about 1/2 inch thickness. Use a large biscuit cutter to cut circles. Place onto parchment-lined baking sheets and allow to rise another hour.
- After the final rise, heat oven to 350 degrees Fahrenheit. Bake doughnuts for 20 minutes, or until golden brown.
- While the dough is rising/baking, make the raspberry cream filling. Whip the heavy cream until it forms stiff peaks. Crush the raspberries until they’re nearly liquified and fold into the whipped cream. Fold in the powdered sugar until completely combined with no lumps. Keep in the fridge until it is time to use it.
- As soon as the doughnuts come out of the oven, roll them in granulated sugar. To make more sugar stick, gently rub each doughnut in melted butter before rolling.
- Drill a hole in the side of each doughnut by taking a small serrated knife (like a bread knife) and spinning it in a circle until it almost reaches the other side of the doughnut. Pull out any dough that did not come out.
- Fill a pastry bag with raspberry cream and fill each hole until slightly overflowing. Serve immediately.
*NOTE: Cool Whip is great substitute for heavy cream if you’re feeling crunched on time or want something lighter. Double the amount of Cool Whip (so use 2 c. instead of 1 c.) and proceed with the filling recipe as usual!