Raspberry Jam Donuts

Made these today.


Raspberry Jam Donuts, a recipe by Gary @ MasterChef Australia. To view the original recipe and the video on how to make these, click here.

I did not have Lavender so I skipped it.  It is indeed easy to make and turns out good. Within minutes, two big plates of the donut was gone … consumed by my kids 🙂

Here’s how to make them … and for one batch, you can actually get more than 3 dozens of donuts 😉

Raspberry Jam Donuts


440 ml milk
100 g unsalted butter
75 g caster sugar
4 eggs
20 g fresh yeast (I used 10 g of dried yeast)
600 g of plain flour
Vegetable oil for deep frying
200 g of raspberry jam
100 g caster sugar


Heat milk in a saucepan until tepid (37°C on a thermometer).
Whisk in the butter, caster sugar and eggs.
Add the yeast and whisk thoroughly.
Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre.
Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes – 1 hour.


After allowing the soft batter to proof for about 1 hr

Pour oil into a saucepan until one-third full. Heat over medium heat. Spoon donut mixture into round balls into the hot oil.
Cook for 3-4 minutes or until golden and cooked through. Remove and drain on paper towel, then toss in the casterr sugar.

Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.

Ready to serve.



Raspberry Jam Donuts



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