Classic Glazed Raspberry Jelly Doughnuts

How to Make Classic Glazed Raspberry Jelly Doughnuts

1. Activate the yeast

   In a small bowl, stir the warm milk and sugar together until the sugar mostly dissolves.

   Sprinkle the yeast over the top, stir gently, and let it sit until foamy, about 5 to 10 minutes.

2. Mix the dough

   In a large mixing bowl, whisk the egg, melted butter, and salt into the foamy yeast mixture.

   Add 2½ cups of flour, mixing with a wooden spoon until a shaggy dough forms.

   Knead in the remaining flour a little at a time until the dough is soft, smooth, and slightly tacky.

   Knead on a lightly floured surface for 5 to 7 minutes for best gluten development.

3. Let the dough rise

   Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat.

   Cover the bowl with plastic wrap or a clean towel and let the dough rise until doubled, about 1 hour.

4. Cook the raspberry filling

   While the dough rises, combine raspberries, sugar, lemon juice, and 1 tablespoon water in a medium saucepan.

   Cook over medium heat, stirring often, until the berries break down and the mixture is very juicy.

   Stir the cornstarch with the remaining tablespoon of water to make a smooth slurry.

   Slowly drizzle the slurry into the bubbling berries, stirring constantly, and cook until thickened, about 2 to 3 minutes.

   Remove from heat and let the filling cool completely, then transfer to a piping bag fitted with a small round tip.

5. Shape the doughnuts

   Punch down the risen dough and turn it out onto a lightly floured surface.

   Roll the dough to about ½ inch thickness, keeping it as even as possible.

   Cut rounds using a 2½ to 3 inch cookie cutter or drinking glass, rerolling scraps as needed.

   Place the rounds on parchment lined baking sheets, leaving a little space between each piece.

6. Let the doughnuts rise again

   Cover loosely with lightly greased plastic wrap or clean towels and let rise until puffy, about 30 to 45 minutes.

7. Heat the frying oil

   Pour 2 to 3 inches of oil into a heavy pot or deep skillet, leaving room at the top.

   Heat the oil to 350°F over medium heat, using a thermometer to monitor the temperature.

8. Fry the doughnuts

   Carefully add a few dough rounds to the hot oil, taking care not to crowd the pot.

   Fry until golden brown on the first side, about 1 to 2 minutes, then flip and fry the second side.

   Transfer the cooked doughnuts to a paper towel lined rack to drain, and let them cool slightly.

9. Fill the doughnuts

   When the doughnuts are cool enough to handle, use a sharp knife to cut a small slit in each side.

   Fit a piping bag with a small round tip, or use a zip top bag with the corner snipped.

   Pipe raspberry filling into each doughnut until it feels heavy and a little filling peeks out.

   If the filling is very thick, warm it slightly so it flows smoothly through the piping tip.

10. Glaze the doughnuts

    In a medium bowl, whisk the powdered sugar, 2 tablespoons milk, and vanilla until smooth and pourable.

    Add a little more milk if needed, a teaspoon at a time, until you like the consistency.

    Dip the tops of the warm doughnuts into the glaze, then set on a rack to let excess drip.

    Let the glaze set for at least 10 minutes before serving.