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Raspberry Filled Donuts – Cheesecake Filling

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  • Author: Jen




  • 3 3/4 cups (500 g) all-purpose flour
  • 1 cup (240 ml) milk
  • 1/4 cup (60 g) granulated sugar
  • 2 1/4 teaspoons (7 g) quick dry yeast
  • 2 egg yolks
  • 1 large egg
  • 1/2 stick (60 g) unsalted butter (melted)
  • 1 teaspoon vanilla extract 
  • 1 tablespoon dark rum  (if you’d prefer not to use rum, you can substitute white grape juice or apple juice/apple cider)
  • 1/2 teaspoon fine sea salt
  • zest of 1 small organic lemon

Raspberry Filling:

    • 1 cup unsalted butter (softened)
    • 1 cup powdered sugar
    • 1 cup cream cheese
    • 1/4 cup freeze-dried raspberries


  • 2 cups of Vegetable oil 


Prepare all ingredients.

Add yeast and a spoonful of sugar to warm milk. Leave for 10 minutes.

In another bowl, beat the remaining sugar with the egg yolks, egg, butter, vanilla, rum, salt, and lemon zest.

Combine both masses and knead the dough. Leave for 2-3 hours.

Form donuts from the dough.  Leave for an hour, they should increase by 2 times.

Using a deep, large skillet, add 1-2 cups of oil (you want the oil to be about 4″ deep so the donuts can float in the oil so the amount will depend on the size of the skillet).  Heat the oil to 365°F.

Fry the donuts in boiling oil for 2-3 minutes on each side until they are golden brown (just turn once). We’d recommend frying just 2-3 donuts at a time. Remove the donuts with a slotted spoon, so that excess oil can drain back into the pan. Drain the donuts on paper towels so they won’t be greasy & will cool.

Add all of the ingredients for the filling to a bowl. Whisk all the ingredients together.

Slice the donut open part of the way on the side using a paring knife & then gently spoon the filling into the doughnut. If you don’t like the slit in the side of the doughnut, you can pipe the extra filling on the top of the slit, so it covers it up. 

Chop up some freeze-dried raspberries & add to the filling on the outside for a fun topping

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