Raspberry Jam Doughnuts



Here in Portland we love our doughnuts. We’ve got Voodoo (average doughnuts, fun concept, worth going for the experience), Blue Star (tasty, but expensive) and numerous other spots throughout the city.


My favourite doughnut shop here is Pip’s. They make mini doughnuts and have some of the best chai I’ve ever had. You can even get a dozen free doughnuts on your birthday or any of the seven days after. It’s basically the best possible situation because who doesn’t like free doughnuts?! Especially when they’re as good as the one’s at Pip’s.


Seriously, if you live in Portland and you’ve never been, go! And if you find yourself visiting Portland, join us in line and treat yourself to the tasty bite size treats. Or let me know you’re here and I’ll treat you to some doughnuts!

I’m not normally one for making my own doughnuts. Baked doughnuts are great but don’t always satisfy that fried doughnut need you might have.


I don’t really like frying things in big pots of oil though so if I really want doughnuts, I’m more inclined to go to Pip’s and get some than make them myself.

These doughnuts though. They’re delicious, require minimal frying time and they’re stuffed with raspberry jam. So goooooood!


You do have to be patient and let the dough rise a couple of times, but the end result is so worth it. Soft, pillowy doughnuts, rolled in sugar, filled with jam. I’ve got your breakfast covered 😉

Raspberry Jam Doughnuts

Yield: 12 doughnuts


  • 75mL milk
  • 7g (1 packet) instant yeast
  • 250g all-purpose flour
  • 30g sugar
  • Pinch nutmeg
  • Pinch salt
  • 60g unsalted butter, melted
  • 2 eggs, beaten
  • Vegetable oil, for frying
  • 100g sugar, for dusting


  1. Heat the milk until warm, then add yeast a 1 tsp. of sugar. Whisk and set aside for 15 minutes, until frothy.
  2. Mix together yeast, flour, sugar, nutmeg and salt. Make a well in the middle and pour in the melted butter and eggs, followed by your yeast mixture. Stir until a wet, sticky dough is formed, then let rest for 10 minutes.
  3. Lightly oil your hands and a work surface. Dump dough out and knead it for 8-10 minutes, until the dough is smooth and elastic. Transfer the dough to a lightly oiled bowl and let it rise for 2 hours, until doubled in size.
  4. Divide the dough into 10-12 equal size balls, knead each for 5-10 minutes then shape into circular disks. Place on a lightly oiled plate or platter and let rise for about 45 minutes, until doubled in size.
  5. Pour oil into a deep pot or a fryer if you have one. Heat oil to 375°F and fry doughnuts in batches, for 2 minutes on each side. Place on a paper towel then roll in sugar.
  6. When cool, place a long nozzle in a piping bag and fill with raspberry jam. Pipe desired jam amount into each doughnut.

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