Unbelievably soft, these homemade raspberry jam doughnuts will keep you coming back for more. The jam is 100% homemade and takes only three ingredients to make.
I thought it was time to come out of my comfort zone and try my hand at baking.
Don’t get me wrong, I love using my Weber Q and creating fantastic food, but it can get quite repetitive.
It was time to do something different.
So for my first try, I was surprised how these raspberry jam doughnuts turned out.
The dough is amazingly soft, with a slight crunch on the outside.
But the masterstroke in this recipe is the homemade jam.
You don’t have to make your own jam, but I think you should try it at least once. I know you’re going to love it.
Although these doughnuts are insanely good, I advise you to eat them in moderation.
They are certainly no good for the waistline or those with special dietary requirements.
Ingredients you’ll need to make raspberry jam doughnuts
For the dough:
- Unsalted butter
- Vegetable shortening (copha)
- Bakers flour (all-purpose)
- Caster sugar
- Instant dry yeast
- Vanilla extract
- Canola oil (for frying)
For the raspberry jam:
- Frozen raspberries
- Caster sugar
- Vanilla extract
How to make homemade raspberry jam?
If you have decided to have a go at making your own jam, then I advise you make to make it first.
The jam needs a lot of time to cool and thicken. This makes it easier to pipe inside the doughnuts.
First, add 700g frozen raspberries, 300g caster sugar, and ½ tsp vanilla extract to a medium-sized saucepan over medium heat.
Using a spatula, mix the raspberries and caster sugar until well combined.
Continue to stir until the raspberries begin to boil, then turn the heat down to low and simmer for 40 minutes, stirring occasionally.
It’s important to stir to avoid burning the bottom of the saucepan.
Next, you will need to remove as many seeds as possible. Place a large sieve over a bowl and pour the jam into the sieve.
Using a spatula push the jam down firmly to go through the sieve.
Scrape the jam off the bottom of the sieve and repeat until all that is left is the seeds and pulp.
You should have enough jam to almost fill a piping bag.
Place plastic wrap directly onto the jam to avoid a skin forming and set aside to cool on the counter.
Don’t refrigerate the jam. It will harden and change colour and texture.
How to make dough for doughnuts? Step 1
Measure out 35g butter and 35g vegetable shortening (copha) and melt over low heat in a saucepan.
To a mixer with the paddle attached, begin adding the dry ingredients.
Add the flour, caster sugar, salt, and yeast.
Set the mixer to low speed and combine for 15 seconds.
Then begin introducing the butter mixture, increasing the speed slightly. Mix until the dough becomes crumbly.
Add ½ tsp of vanilla extract to two eggs and whisk, then pour into dough together with 400ml of milk.
Once again, increase the speed slightly and mix for 30 seconds to one minute.
Stop the mixer and swap the paddle for the dough hook, and on medium speed, knead the dough for 10 minutes until the bowl is clean.
Place the dough onto a lightly floured surface and slap and fold for 2 minutes.
Lift the dough up, slap it on the counter, then fold and repeat.
Lightly grease a large mixing bowl with oil and place the dough inside.
Cover with plastic wrap and set the dough aside for 1 hour to proof at room temperature.
Power Tip: When proofing, I place my dough in the microwave. The dough appears to rise over twice its original size. Just don’t turn it on!
How to make dough for doughnuts? Step 2
Once the dough has had time to prove, it’s time to give it another light kneed.
Lightly flour the surface, knead the dough for another one minute, then roll out the dough roughly 2 ½ cm in thickness.
Coat a large round cookie cutter with flour and cut out the doughnut shapes.
Roll out the dough again and repeat until you have made at least 16 doughnuts.
Line a tray with baking paper and lightly flour the surface. Place each doughnut on top, leaving a space in between each one.
Set aside uncovered for 30 minutes to prove for the final time.
Pro Tip: Check back on your dough regularly and lightly press down on the centre. The dough has been proving too long if it doesn’t spring back.
How to deep fry doughnuts?
I found it easier to maintain the temperature and avoid over or undercooking my doughnuts using an electric deep fryer.
Amazon has a great deal on the same Breville smart deep fryer that I use if you don’t have one.
Or, for those on a budget, the Russell Hobbs deep fryer is another great option.
Preheat canola oil in a dutch oven, deep-pan or deep fryer until the temperature reaches 180°C (355°F).
Carefully place the doughnuts away from you into the oil and fry for 2 minutes per side or until they are a deep golden brown.
Don’t try to fry too many at once, or the temperature of the oil will fall considerably.
Place the doughnuts onto either a paper towel or wire cooling rack and allow to cool.
Repeat until all doughnuts have been fried.
How to make dough for doughnuts? Step 3
You’re so close to enjoying the best raspberry jam doughnuts you’ve ever tasted.
Add caster sugar or granulated sugar to a bowl and roll each doughnut until fully coated.
Use a chopstick to create a hole on one side of the doughnut, making sure you do not push it all the way through.
Swivel the chopstick to open the hole up and allow more jam to be piped inside.
Add a coupler and Wilton 4b tip to a piping bag and place the bag into a tall glass.
Pour the raspberry jam into the bag and twist the end.
Carefully begin piping the jam into each doughnut, then set them aside.
And that’s it! You can now have your very own raspberry jam doughnuts whenever you want.
How long do jam doughnuts keep?
Raspberry jam doughnuts can be kept for up to 2 days if stored in an airtight container.
Although the best way to store jam doughnuts is in the freezer for up to three months, sealed in plastic wrap.
To reheat, simply place on a sheet of paper towel and microwave for two to three minutes to cook.
Get creative with our other baking recipes!
There are many fabulous baking recipes we have created at JustSoYum. The following are just some of our family favourites.
- Soft homemade dinner rolls
- Rosé Wine Cupcakes
- Air fryer milo lava cake
- Air fryer Nutella doughnuts
- Cream and jam long john doughnuts
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Super Soft Raspberry Jam Doughnuts
- 35 g unsalted butter
- 35 g vegetable Shortenin copha for the Aussies
- 660 g bakers flour all-purpose flour
- 50 g caster sugar or granulated sugar
- 1 ½ tsp salt
- 15 g instant dry yeast
- 2 eggs
- ½ tsp vanilla extract
- 400 ml milk
- canola oil for frying
- 700 g frozen raspberries frozen is cheaper than fresh
- 300 g caster sugar
- ½ tsp vanilla extract
Making the raspberry jam
- To a large saucepan, add frozen raspberries, caster sugar, and vanilla extract and bring it to a boil. Let it simmer for 30 to 45 minutes until thick.
- Using a spatula push the jam through a sieve while still hot to get rid of as many seeds as possible. Scrape off the bottom of the sieve for extra jam.
- Cover the bowl with plastic wrap by placing it directly on top of the jam to prevent skin from forming on top. Then set aside, do not refrigerate. The jam will thicken naturally.
Making the dough
- In a saucepan over low heat, melt butter and vegetable shortening (copha), then set aside.
- To a mixer with the paddle attached, begin adding dry ingredients starting with flour, caster sugar, salt, yeast and set the mixer to low speed to combine. Then introduce the butter mixture and increase the speed slightly. Mix until the dough forms a crumbly mixture.
- Add vanilla extract to 2 eggs, whisk and pour into the dough mixture, then introduce the milk. Slightly increase the speed of your mixer once again and mix for thirty seconds to one minute.
- Swap the paddle attachment for the dough hook. On medium speed, knead the dough for 10 to 15 minutes or until the dough has come away from the side.
- Lightly flour your surface, then slap the dough onto the counter and fold. Repeat for 2 minutes. Next, place the dough into an oiled bowl and cover with plastic wrap. Set aside and allow the dough to proof for 1 hour at room temperature until it’s doubled in size.
- Turn dough out onto a lightly floured surface and give a light knead. Then roll till it’s about 2 ½ cm in width.
- Coat a large round cookie cutter in flour and cut out doughnut shapes. Then place onto a well-floured sheet of baking paper and set aside uncovered and somewhere warm to proof for a further 30 minutes. Check the dough every so often to make sure that the dough is still springy.
- Preheat a deep pan/deep fryer to 180°C (355°F) with canola oil and carefully place the doughnuts into the oil. Fry for 2 minutes on each side until both sides of the doughnuts are deep golden brown in colour. Continue until all doughnuts have been fried then place onto a paper towel to cool and soak up excess oil.
- Allow the doughnuts to cool. And then, to a bowl add granulated sugar or caster sugar and dip both sides of the doughnuts until fully coated.
- Attach a coupler and a Wilton 4B open star tip to a piping bag, then add the jam.
- Use a chopstick to create a hole on one side of the doughnut, making sure you do not push it all the way through. Carefully insert the piping tip into the side of the doughnut as far as possible and slowly fill it with jam until the hole is full. Repeat with all remaining doughnuts, then serve.