Oh my goodness, let me tell you about these raspberry cream filled donuts—they’re absolute magic! Picture this: a fluffy, golden-brown donut fried to perfection, rolled in sparkling sugar, and then… surprise! Every bite reveals a dreamy swirl of vanilla custard and tangy raspberry jam. I still remember the first time I bit into one at my favorite bakery as a kid—that burst of creamy-sweet filling made my eyes widen with pure joy.
Now I make them at home, and trust me, nothing beats pulling apart a warm donut to see that beautiful double filling ooze out. The secret? A soft, yeasted dough that puffs up just right when fried, plus a homemade vanilla cream so rich it’ll make you swoon. The raspberry jam adds this perfect bright note that cuts through the sweetness—it’s like they were made for each other. And that crispy sugar coating? That’s the happy little crunch at the end of every bite.
These aren’t just any donuts—they’re an experience. Every time I make them, my kitchen smells like a bakery (minus the 5am wake-up call!). Whether it’s for a special weekend treat or just because, these raspberry cream filled donuts turn an ordinary day into something deliciously memorable.
Ingredients for Raspberry Cream Filled Donuts
Okay, let’s gather our ingredients—this is where the magic starts! I always lay everything out before I begin so I don’t miss anything important. Trust me, there’s nothing worse than realizing you’re out of eggs halfway through making the dough.
- For the dough:
- 3/4 cup warm whole milk (110°F – test it with your finger, it should feel like a warm bath)
- 2 1/4 tsp active dry yeast (that’s 1 packet – check the expiration date!)
- 1/4 cup granulated sugar (plus extra for rolling)
- 1 large egg, room temperature (take it out 30 minutes early)
- 1 large egg yolk (save the white for breakfast tomorrow)
- 1/4 cup unsalted butter, melted (but not hot)
- 1 tsp vanilla extract (the real stuff, please!)
- 3 cups all-purpose flour (plus more for dusting)
- 1/2 tsp salt (I prefer fine sea salt)
- For frying:
- Vegetable or canola oil (about 4 cups – enough for 2 inches in your pot)
- For the vanilla cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks (yes, four – this makes it extra rich)
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- For assembly:
- 3/4 cup raspberry jam or preserves (seedless if you don’t like the crunch)
- 1 cup granulated sugar for rolling (mix in 1/2 tsp cinnamon if you’re feeling fancy)
See? Nothing too crazy! Just good, simple ingredients that come together to make something extraordinary. I promise every bit of measuring and prepping will be worth it when you bite into that first perfect donut.
How to Make Raspberry Cream Filled Donuts
Preparing the Dough
First, let’s wake up that yeast! In a large bowl, stir together the warm milk, yeast, and sugar. After about 5-10 minutes, it should look foamy – that’s how you know it’s alive and ready to work its magic. Now add the egg, egg yolk, melted butter, and vanilla, giving it a good whisk. Gradually mix in the flour and salt until a shaggy dough forms. Here comes the fun part – turn it out onto a floured surface and knead for 6-8 minutes until it’s smooth and elastic. When it springs back slowly when poked, you’re golden. Pop it in a greased bowl, cover with a towel, and let it rise in a warm spot until doubled – usually 60-90 minutes. Patience is key here!
Making the Vanilla Cream Filling
While the dough rises, make that luscious vanilla cream. Heat the milk in a saucepan until it’s steaming but not boiling. In a separate bowl, whisk together the sugar, egg yolks, cornstarch and salt until smooth. Now here’s the important part – slowly drizzle the hot milk into the egg mixture while whisking constantly (this keeps the eggs from scrambling). Pour it all back into the saucepan and cook over medium heat, whisking nonstop, until it thickens enough to coat the back of a spoon – about 3-5 minutes. Remove from heat and stir in the butter and vanilla. Press plastic wrap directly on the surface (this prevents a skin from forming) and chill until cold – at least 2 hours. Trust me, cold filling is much easier to pipe!
Frying and Assembling the Donuts
Time for the best part! Roll the risen dough to 1/2-inch thickness on a floured surface. Use a 3-inch round cutter (or a glass) to cut out circles. Let them rest on parchment paper for 30-45 minutes until puffy. Meanwhile, heat 2 inches of oil to 350°F in a heavy pot (use a thermometer!). Fry the donuts 1-2 minutes per side until deep golden brown. Drain on a rack, then while still warm, roll them in sugar. For the grand finale: fill one piping bag with chilled vanilla cream and another with raspberry jam (use small round tips). Insert the tip into the side of each donut and squeeze gently to fill – you’ll feel them plump up! Alternate fillings or do half-and-half for that gorgeous marbled look. Enjoy immediately for maximum ooze factor!
Tips for Perfect Raspberry Cream Filled Donuts
Alright, here are my go-to tricks for donut perfection! First – always use seedless raspberry jam unless you love those little crunchy seeds (some people do, no judgment!). The smooth filling just feels more luxurious to me. Second, roll your donuts in sugar the moment they’re cool enough to handle – the heat helps the sugar stick like magic. Watch your oil temperature like a hawk – 350°F is the sweet spot. Too hot and they’ll burn outside before cooking through, too cool and they’ll soak up oil. And here’s my favorite secret: poke the filling holes with a skewer first so your piping tip slides in easily. Oh! Always chill your vanilla cream completely – warm filling turns your donuts into sad, soggy messes. One last thing – don’t overcrowd the pot when frying, or the temperature will drop. Three donuts at a time is my max for perfect golden results every time!
Variations for Raspberry Cream Filled Donuts
Oh, the possibilities! While I adore the classic raspberry-vanilla combo, sometimes I mix things up. Swap the raspberry jam for strawberry or blackberry preserves – each gives a totally different personality. Feeling adventurous? Add a pinch of cinnamon or cardamom to the sugar coating. For a citrus twist, fold some lemon zest into the vanilla cream. The best part? No matter what variation you try, you still get that magical moment when you bite into a warm, sugar-coated donut and discover the surprise inside!
Serving and Storing Raspberry Cream Filled Donuts
Oh, you’ll want to serve these beauties immediately – that’s when they’re at their absolute best! The sugar coating sparkles, the fillings ooze just right, and the warmth makes every bite heavenly. If you must store them (though I doubt there’ll be leftovers!), pop them in the fridge overnight. The next day, a quick 10-second zap in the microwave brings back that fresh-fried magic. Just don’t wait too long – these donuts are happiest when eaten within 24 hours!
Nutritional Information for Raspberry Cream Filled Donuts
Okay, let’s be real – we’re not eating donuts for their health benefits! But in case you’re curious, each of these beauties clocks in at about 410 calories. You’re looking at 15g fat (7g saturated), 60g carbs, and 7g protein. Of course, your exact numbers might vary a tiny bit depending on how generous you are with the fillings and sugar coating. And hey – everything in moderation, right? These are totally worth every delicious bite!
Frequently Asked Questions About Raspberry Cream Filled Donuts
Can I bake these donuts instead of frying them?
Oh honey, I get it – frying can feel intimidating! While baked donuts won’t have that same crispy exterior, you can bake them at 350°F for 12-15 minutes. Just know they’ll be more like soft rolls than classic bakery-style donuts. For the real deal though, frying is worth it – that golden crunch makes all the difference!
How long do the donuts stay fresh?
These beauties are happiest eaten the same day (who could resist anyway?). The sugar coating stays crisp for about 8 hours at room temperature. If you must store them, refrigerate in an airtight container for up to 2 days – but the texture’s best when fresh. Pro tip: Fill them right before serving for maximum ooze factor!
Can I use store-bought custard instead of making vanilla cream?
Sure, in a pinch! But trust me, homemade custard makes these custard filled donuts extra special. The store-bought stuff tends to be thinner and sweeter. My vanilla cream recipe has that perfect rich, velvety texture that makes people go “Wow!” when they bite in.
What if my donuts absorb too much oil?
This usually means your oil wasn’t hot enough – aim for that magic 350°F! Also, don’t overcrowd the pot (3 donuts max at a time) and let them drain on a rack, not paper towels. A properly fried homemade donut should be light, not greasy!
Irresistible Raspberry Cream Filled Donuts Recipe in 3 Easy Steps
- Total Time: 2 hours 35 minutes
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
Delicious homemade fried donuts filled with vanilla cream and raspberry jam, coated in sugar for a sweet finish.
Ingredients
- 3/4 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 3 cups all-purpose flour (plus more for dusting)
- 1/2 tsp salt
- Vegetable or canola oil, for frying
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- 3/4 cup raspberry jam or preserves (seedless if preferred)
- 1 cup granulated sugar (for rolling)
- Optional: 1/2 tsp cinnamon (for cinnamon-sugar)
Instructions
- Activate yeast: In a large bowl, stir warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
- Make dough: Mix in egg, egg yolk, melted butter, and vanilla. Add flour and salt, mixing until a soft dough forms. Knead 6–8 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.
- Make vanilla cream: Heat milk in a saucepan until steaming. In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth. Slowly whisk in hot milk. Return to saucepan and cook, whisking constantly, until thick (about 3–5 minutes). Remove from heat and whisk in butter and vanilla. Cover with plastic wrap pressed directly on the surface; chill until cold.
- Shape donuts: Roll dough to 1/2-inch thickness on a floured surface. Cut 3-inch rounds. Place on parchment and cover.
- Second rise: Let rise 30–45 minutes until puffy.
- Fry: Heat oil to 350°F. Fry donuts 1–2 minutes per side until deep golden. Drain on a rack.
- Sugar coat: While warm, roll donuts in granulated sugar (or cinnamon-sugar).
- Fill: Use a piping bag with a small tip to inject vanilla cream into each donut, then inject raspberry jam (or do half-and-half for that pictured ‘two filling’ look).
- Serve: Enjoy immediately or chill briefly for a firmer cream center.
Notes
- Use seedless raspberry jam for a smoother filling.
- Chill the vanilla cream before filling to prevent it from melting.
- Roll the donuts in sugar while they’re still warm for better adhesion.
- Adjust frying time based on the size of your donuts.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 410
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: raspberry cream filled donuts, custard filled donuts, raspberry jam donuts, sugar coated donuts, homemade fried donuts, bakery style donuts