Raspberry filled doughnuts on a rainy summer’s day
Imagine this. You are on vacation and the weather is shitty. Rainy and foggy and cold. What do you do? What I chose to do when I woke up on this rainy day in Maine, was to embark on a baking journey, more precisely on a doughnut journey. I have made doughnuts before, just plain glazed ones. They were absolutely delicious, but my favorite kind of deep fried sweet treat will always be the raspberry filled variety coated with sugar, also known as the Berliner pfannkuchen. I grew up eating this kind of doughnut whenever I got a chance, always with the goal of eating it without licking my mouth (which is very difficult!). They have the taste of childhood to me, and the tartness of the raspberry jam filling goes amazingly well with the fried sweetness of the doughnut and the crunchy sugar. The recipe I used was an adapted mix of Joy the Baker’s recipe and the one from the Joy of Cooking.
What you need to make 13 doughnuts
For the batter
1 package of dry active yeast (2 1/2 teaspoons)
2 tablespoons warm water
1/2 stick / 60 g. soft salted butter
3 egg yolks
3 1/2 cups / 8,3 dl. flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon vanilla
1 cup / 2,4 dl. whole milk (at room temperature)
Raspberry jam for the filling
An egg white for brushing
1,5 l. / 48 oz. vegetable oil for frying
A cup of sugar for coating
Mix the yeast with the warm water. Stir it and let it sit for five minutes, until it gets foamy. Once the yeast is foamy mix it with the egg yolks, butter, milk, flour, sugar, salt and vanilla. If you have a stand mixer, use it, and beat the dough on low until combined, then on medium for 3-4 minutes. I used a fork to mix the ingredients, and then used my hands to knead the dough on the counter top for about 5 minutes, until it was smooth and didn’t stick to the counter. You can adjust the amount of flour if the dough is still too sticky with the 3 1/2 cups, but don’t add too much. It isn’t supposed to be a dry dough. When the dough is kneaded, place it in a bowl, sprinkle it lightly with flour, and cover the bowl with a dish towel. Leave it to rise until it doubles in size; it took me 1 1/2 hours.
Roll out the dough to a thickness of about 0,2 inches / 1/2 centimeter and cut out 2 inch / 5 cm. rounds of dough. Cut as many as you can without creating too many scraps, preferably an even number. I got 14 nice looking ones, and created some messy looking ones out of the scraps.
On half of the rounds, place about 1/2 teaspoon of good raspberry jam. Then brush the edge with the beaten egg white and place another round on top, gently pressing down on the edges to seal in the raspberry filling. Let the doughnuts rest for about half an hour.
Fry in plenty of 350F / 175C hot oil, two at a time, until golden brown turning over once. Meanwhile fill a plate with a cup of sugar. Drain the doughnuts on paper towels and immediately after roll the doughnuts in the sugar.
Serve warm, or within a couple of hours. They are so, SO good fresh! Enjoy your doughnuts and just you try to eat one without licking your mouth.