Belula

Raspberry Jam-filled Brioche Donuts

This overnight donut dough recipe is filled with homemade raspberry jam. A brioche donut, deep fried, filled with jam and coated with sugar. Learn how to make donuts from scratch.

Belula March 15, 2017 March 05, 2021
Closeup of a sliced filled raspberry jam brioche donut.

Donuts (or is doughnuts?). I love thee. I cannot explain how happy I was when I moved to France and discovered that my local "Boulangerie" sold them. Everyday. Except here, they are whole, fluffy brioche donuts usually filled with jam, chocolate, or Nutella. They make them big, and they make them small, so you feel less guilty when you have 2 or 3! Years later I started selling the donuts I’m sharing here today at a local coffee shop along with jars of my homemade raspberry jam. Never happier to wake up at dawn! Hope you love them, as much as I do!

How to make homemade filled donuts from scratch

To make this simple filled donut recipe you must:

  • Make the donut dough and let it rest overnight in the refrigerator. This dough recipe is adapted from Thomas Keller's recipe.
  • Prepare the homemade raspberry jam. You can also fill them with Nutella or pastry cream (see Gateau Basque Cake).
  • Shape the donuts, let them rise and deep fry them.
  • Coat with sugar, let them cool down and fill them with raspberry jam.
A sliced filled raspberry jam brioche donut and a corner of the other half in the bottom right angle.
A hand holding a sliced filled raspberry jam brioche donut.

How to make donut dough with yeast?

To make this donut dough recipe you must:

  • Dissolve the yeast in the milk. You can replace the 25 g of fresh baker's yeast by 7 g of active dry yeast.
  • Using the hook attachment of your stand mixer mix all the ingredients (except for the butter) at low speed until it has come together and no longer sticks to the sides of the mixing bowl.
  • Add the cold butter in 3 additions to the dough. Wait until it has been properly incorporated to the dough before adding more butter. Mix for 30 minutes also at low speed.
  • Transfer the dough onto a lightly floured surface and shape it into a rectangle. Be gentle! Going from left to right fold 2/3 of the dough on itself and then fold over the remaining third. Repeat the operation from bottom to top.
  • Transfer the dough onto a lightly flowered bowl. Make sure the seams of the dough are facing down. Cover with a plastic wrap and let it raise for 1 hour at room temperature.
  • Transfer the dough once again onto a lightly floured surface and gently press it down using the palms of your hands to get rid of all the gaz. Shape it into a rectangle and fold the dough as you did before. Transfer to a bowl, cover with plastic wrap and refrigerate overnight.
Kneading the doughnut dough
Kneading the doughnut dough
Kneading the doughnut dough
Folding the dough
Folding the dough
Folding the dough

Shape the donuts: a photo sequence.

  • Transfer onto a lightly floured surface and roll out a circle of 30 cm of diameter.
  • Transfer to baking tray lined with a greased parchment paper. Chill the dough 15 minutes in the freezer.
  • Using a 7-cm round cutter cut out 12 rounds and transfer on a baking tray lined with parchment paper, cover loosely in film wrap (very loose... do not wrap very tightly because it will stick to the doughnut and then when removing it you will damage it) and let raise for about 1.5 hours in a warm place (until they have doubled in volume).
The rolled-out brioche donut dough with a ruler on top.
A hand cutting the donuts with a cutter.
Shaped donuts on a baking tray lined with parchment per covered with film wrap.
Raised donuts on a baking tray lined with parchment.

Deep fry & Sugar coat the brioche donuts

  • 10 minutes before the 1.5 hours are up start heating the oil gently and bring the temperature up to 170/180 degrees Celsius. While frying, the oil will go past the desired temperature, so make sure you remove from heat from time to time to regulate the temperature (you can still fry out of the heat).
  • Prepare a cooling rack and a bowl with sugar.
  • Deep fry the donuts for about 2/3 minutes on one side then turn and fry for one more minute or until golden.
  • Place on the cooling rack and let it cool for 5 minutes.
  • Then transfer to the sugar bowl and coat it. Place back on the cooling rack and let them cool down before filling with the raspberry jam.
A hand rolling a deep-fried donut in sugar. A baking tray filled with sugar coated donuts in the top corner of the frame.
Sugar coated donuts on a baking tray with the cutter on it.

How to make Raspberry jam

This is a super easy raspberry jam recipe. Literally takes no time!

Some tips:

  • Use a big pot because otherwise you risk it to overflow and spill all over. Cleaning jam is messy! Avoid this at all cost. I know I do.
  • Use a thermometer if you have one. If you don't you can still make the jam, just read the instructions below carefully before you start!
  • The pear, a natural source of pectin can be replaced by actual pectin if you have some. Use 10 g.
  • Prepare a day in advance if you will use the jam to fill the donuts.

To make the jam:

  • Heat the raspberries and the pear over medium heat.
  • Add the sugar, the lemon juice and place the sugar thermometer inside the pot. Cook the jam to 102 degrees Celsius.
  • If you don't have a sugar thermometer, then bring the mixture to a boil and cook for 10 extra minutes approximately. You can tell the jam is cooked because the big bubbles it makes at the beginning have calmed down and they are now smaller in size and even amongst them.
  • Transfer the jam to a container and let it cool down. Then cover with film wrap and refrigerate. Be sure to use it once is cold.
A big pot with frozen raspberries and sliced pear.
A big pot with the frozen raspberries and sliced pear mixed with the sugar.
The cooked raspberry jam inside a pot.
The raspberry jam inside a glass jar.

How are brioche donuts filled?

To fill the donuts, it is important they have completely cooled down. Once they are you can either use a piping tip (the small end) or a paring knife to make a small incision at the side of the donut.

Transfer the raspberry jam to a piping bag and place the tip inside the whole of the donut. Press the piping bag slowly and fill the donut until a little jam starts to come out of it. Stop pressing, remove the pipping bag and continue filling the rest of them.

A hand filling the donuts using a piping tip.
3 donuts filled with raspberry jam inside a pan lined with a pink cloth with some donuts on the side.

Can donut dough be kept overnight?

Yes!! This donut dough recipe calls for overnight refrigeration. Ideal to make ahead and enjoy fresh donuts in the morning!

Make sure you cover it properly and as tightly as you can!

How to keep donuts fresh?

Donuts do not last long. They are best eaten when freshly made. They keep for up to a day, properly stored in an airtight container.

Variations

You can fill the donuts with whatever you like best, if raspberry jam is not your thing! Here are some ideas:

Closeup of a sliced filled raspberry jam brioche donut.
3 donuts filled with raspberry jam inside a pan lined with a pink cloth.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 6 hours 25 minutes

Servings: 8 doughnuts
Nutrition: 427 cal
Cuisine: American

Ingredients

Donuts

  • Bread Flour 500 g
  • Baker's Yeast 25 g
  • Whole Milk 210 g
  • Sugar 75 g
  • Eggs 2
  • Salt 10 g
  • Butter (unslated) 50 g
  • Sunflower Oil 2 l
  • Sugar (to coat) 200 g

Raspberry Jam

  • Raspberries (frozen or fresh) 500 g
  • Sugar 210 g
  • Lemon Juice 10 g
  • Pear (or 10 g of pectin) 1

Procedure

  • 1. Prepare raspberry jam: Heat the raspberries, the pear, and the sugar over medium heat. Add the lemon juice and place the sugar thermometer inside the pot. Cook the jam to 102 degrees Celsius. (If you do not have a sugar thermometer, then bring the mixture to a boil and cook for 10 extra minutes approximately. You can tell the jam is cooked because the big bubbles it makes at the beginning have calmed down and they are now smaller in size and even amongst them). Transfer the jam to a container and let it cool down. Then cover with film wrap and refrigerate. Be sure to use it once is cold.
  • 2. Make the donut dough: Dissolve the yeast in the milk. Using the hook attachment of your stand mixer mix all the ingredients (except for the butter) at low speed until it has come together and no longer sticks to the sides of the mixing bowl. Add the butter (it should be at room temperature) in 3 additions to the dough. Wait until it has been properly incorporated to the dough before adding more butter. Mix for 30 minutes also at low speed.
  • 3. Knead the brioche donut dough: Transfer the dough onto a lightly floured surface and shape it into a rectangle. Be gentle! Going from left to right fold 2/3 of the dough on itself and then fold over the remaining third. Repeat the operation from bottom to top. Transfer the dough onto a lightly flowered bowl. Make sure the seams of the dough are facing down. Cover with a plastic wrap and let it raise for 1 hour at room temperature. Transfer the dough once again onto a lightly floured surface and gently press it down using the palms of your hands to get rid of all the gaz. Shape it into a rectangle and fold the dough as you did before. Transfer to a bowl, cover with plastic wrap and refrigerate overnight.
  • 4. Shape the donuts: Transfer onto a lightly floured surface and roll out a circle of 30 cm of diameter. Transfer to baking tray lined with a greased parchment paper. Chill the dough 15 minutes in the freezer. Using a 6-cm round cutter cut out 12 rounds. Pose on a baking tray lined with parchment paper, cover loosely in film wrap and let raise for about 1.5 hours in a warm place (until they have doubled in volume).
  • 5. Deep fry the donuts: 10 minutes before the 1.5 hours are up start heating the oil gently and bring the temperature up to 170/180 degrees Celsius. Prepare a cooling rack and a bowl with sugar. Deep fry the donuts for about 2/3 minutes on one side then turn and fry for one more minute or until golden. Place on the cooling rack and let it cool for 5 minutes. Then transfer to the sugar bowl and coat it. Place back on the cooling rack and let cool down completely before filling the donuts.
  • 6. Fill the donuts: Make a small incision on the side of every doughnut. Transfer the raspberry jam to a piping bag. Insert the piping bag in the incision and pipe as much jam as the doughnut will let you. If it is properly filled some jam should come out of the doughnut as you remove the piping bag.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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