Raspberry Doughnuts

Last blog posted was exactly a month ago. I apologise but it’s awfully difficult when you’re working out your butt in a kitchen for hours and then have to travel hours to get back home. But all this ends because I’m done with Le Cordon Bleu. It was an amazing learning experience but I can’t restrict myself anymore. Need to get hold of more opportunities in the city and I’m so honoured to get a conditional offer letter from William Angliss halfway through the course. Sharing one of the recipes I played around with during my time there. Honestly, it came out so much better than what we were originally taught.

The French call them beignets. I like to say doughnuts because that’s what I’ve known them as growing up.

It’s made from a enriched dough, full of butter, eggs and milk. But you’re allowed to indulge once in a way right?
You can fill them with creme patissiere or custard. I like to eat them with fresh jams. Raspberries are all over the markets here and they’re so expensive in India, that we barely get our hands on them there.
I tried out Matt Preston’s Raspberry Jam recipe and it’s beautiful. You don’t have to make so much if you don’t want to. I quartered the recipe.

The brioche dough is quite soft so take care when kneading and shaping. You don’t want to lose that after effect.

They’re perfect to eat with a cuppa on a sunny, rainy or chilly day. So get into your kitchens and try this out right away!!

Print Recipe
Raspberry Doughnuts
  1. In a stand mixer, place the flour, salt and sugar. Mix until incorporated for a minute.
  2. Meanwhile, dissolve the yeast in milk.
  3. Add this mixture to the mixer along with lightly beaten eggs. Mix until 80% gluten has formed. It should take around 6-8 minutes.
  4. Add the soft butter and continue to mix. The best way to know your dough is done is to do the windowpane test. How to do that? Take a small piece, roll into a ball and stretch it. If the gluten is well-developed, the dough will stretch into a paper-thin film without breaking.
  5. Rest the dough in the fridge overnight.
  6. The next day, take out your dough. Weigh 35g each piece. Roll into balls. Prove on the bench for about 40 minutes, covered with cling wrap. They should be a little bigger in size.
  7. In a deep fryer, heat oil until hot. Fry them for a minute on each side until golden brown.
  8. Fill your piping bag with raspberry jam.
  9. Make a small insertion in the doughnut and pipe until filled.
  10. Dust with icing sugar.
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