• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Tarts & Doughnuts

    Jasmine Sugar Raspberry Doughnuts

    Published: Nov 21, 2022 by Michelle · 6 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This recipe for Jasmine Sugar Raspberry Doughnuts features a light and pillowy yeasted fried doughnut filled with raspberry jam, finished with a coating of fragrant jasmine sugar.

    Close up of a bitten Jasmine Sugar Raspberry donut on a white plate.

    What is a Bismark doughnut?

    With origins in Germany and central Europe, Bismark doughnuts are also known as jelly doughnuts or Berliners.

    The yeasted fried doughnuts feature a filling in the centre and a coating of sugar on top.

    Why you'll love this recipe

    This small-batch recipe yields 6 doughnuts, which is great for small families.

    The resulting Bismarck-style doughnuts are light, pillowy and fluffy, filled with raspberry jam (or any jam of your choice).

    It's a straightforward recipe -- if you can make dough, you can make these doughnuts!

    The small amount of dough is easy to handle and not too sticky, which can be troublesome when it comes to frying the dough.

    Adding the coating of jasmine sugar adds a complementing flavour dimension to the doughnuts.

    Jasmine sugar raspberry filled donuts in a loaf pan.

    Ingredients you'll need

    For the doughnuts:

    • whole milk: warmed; adds moisture to the dough; you can also use a non-dairy alternative
    • granulated sugar: adds a touch of sweetness to the dough and helps it brown
    • active dry yeast: or instant yeast; just decrease the amount by 2g
    • unsalted butter: softened at room temperature; if using salted butter, omit the sea salt
    • all-purpose flour: regular flour will work here
    • large egg: binds the dough together and gives it a richer flavour
    • pinch sea salt: balances out the flavour

    For frying:

    • high smoke-point frying oil: such as peanut, rapeseed, canola

    For the jasmine sugar:

    • granulated sugar: for coating the doughnuts
    • jasmine tea powder: is jasmine green tea leaves finely milled into a powder; it's best to use a microground tea powder but if you're in a pinch, you can make your own

    For the filing:

    • raspberry jam/compote/jelly: you can use any flavour jam or jelly, homemade or store bought

    Pile of Jasmine Sugar Raspberry donuts on a white plate.

    Make the jasmine sugar

    Combine the granulated sugar with jasmine tea powder in a bowl. Set aside.

    How to make the doughnuts

    In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.

    In a large bowl or a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, egg and sea salt.

    Pour in the yeast mixture and knead until the dough comes together.

    If the dough is too sticky, add a teaspoon of flour until it's not overly sticky. It should feel slightly tacky to the touch.

    Place the dough ball into a lightly oiled bowl and cover. Let it rest in a warm location until doubled in size, about 1 hour.

    Once the dough has risen, punch the dough down and divide into 6 equal portions, roughly 60 grams each.

    Form each portion into a round ball and flatten to about ½" thickness with a rolling pin.

    Place the dough onto a square piece of parchment paper on a baking tray.

    Repeat with the remainder.

    Cover loosely with plastic wrap or an inverted baking tray and let the dough become risen and slightly puffy, another 20 minutes.

    In a small sauce pot or deep fat fryer, heat the frying oil to 350F.

    Carefully tip the doughnut into the oil and remove the parchment paper.

    Fry for about 2 minutes per side, until light golden brown, flipping halfway.

    Donut dough ball on parchment paper.
    Doughnut in frying oil.
    Flipped doughnut in frying oil.

    Strain the doughnut and roll it around in the jasmine sugar mixture.

    Repeat with the remainder.

    Jasmine sugar mixed in a white bowl.
    Jasmine sugar covered donut.

    Jasmine Sugar Raspberry-filled donuts in loaf pan.

    How to fill the doughnuts

    Fit a piping bag a long nozzle tip.

    Fill the piping bag with raspberry jam.

    Take a large skewer or chopstick and poke it equatorially (horizontally) along the "white line" seam.

    Give it a little wiggle.

    Place the piping tip into the hole and gently squeeze the raspberry jam into the doughnut.

    Continue squeezing until you feel a little resistance.

    Remove the tip and repeat with the remainder.

    Wooden skewer poking hole in donut.
    Jasmine Sugar Raspberry jam filled donuts in loaf pan.

     

    Close up of a bitten Jasmine Sugar Raspberry donut on a white plate.

    How to serve & store

    It's best to enjoy the Jasmine Sugar Raspberry Doughnuts freshly made, on the same day.

    You can store leftover doughnuts in a container at room temperature for up to 1 day.

    Expert tips & FAQs

    Can I make a larger batch?

    Sure, you can double the batch to make 12 donuts.

    How can I tell if the dough is ready?

    Use the poke test -- if the dough:

    • the bounces back right away when you poke the dough, it's not ready yet; give it some more time.
    • leaves an indentation and bounces back slowly, it's ready to go.
    • leaves an indentation and doesn't bounce back, it may be over proofed.

    Can I make regular donuts with holes?

    Yes, you can make them into classic glazed donuts using the same recipe.

    Other doughnut recipes you may like

    Classic Glazed Doughnuts (Small-Batch)

    Earl Grey Cake Doughnuts

    Lychee Rose Doughnuts

    Strawberry Matcha Doughnuts

    More raspberry recipes you may like

    Be sure to check out these recipes:

    Raspberry White Chocolate Earl Grey Scones

    Rose Lychee Raspberry Cupcakes

    Raspberry Rose Lychee Ispahan Croissant

    Earl Grey Raspberry Cream Puffs

    Raspberry Rose Compote

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Close up of a bitten Jasmine Sugar Raspberry donut on a white plate.

    Print Recipe
    5 from 5 votes

    Jasmine Sugar Raspberry Doughnuts

    This recipe for Jasmine Sugar Raspberry Doughnuts features a light and pillowy yeasted fried doughnut filled with raspberry jam, finished with a coating of fragrant jasmine sugar.
    Prep Time20 mins
    Cook Time12 mins
    Resting Time1 hr 20 mins
    Total Time1 hr 52 mins
    Course: Breakfast, Snack
    Cuisine: American, German
    Servings: 6
    Calories: 323kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Jasmine Sugar:

    • 3 tablespoon granulated sugar
    • ½ tsp jasmine tea powder sifted

    Doughnuts:

    • 80 ml whole milk warm
    • 20 g granulated sugar
    • 7 g active dry yeast
    • 15 g unsalted butter
    • 200 g all-purpose flour
    • 1 large egg
    • pinch sea salt

    Filling:

    • ¾ C raspberry jam/jelly or any jam of your choice
    Prevent your screen from going dark

    Instructions

    Make the jasmine sugar:

    • Combine sugar and jasmine powder together in a bowl. Set aside.

    Make the doughnuts:

    • In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.
    • In a large bowl or a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, egg and sea salt.
    • Pour in the yeast mixture and knead until the dough comes together.
    • If the dough is too sticky, add a teaspoon of flour until it's not overly sticky. It should feel slightly tacky to the touch.
    • Place the dough ball into a lightly oiled bowl and cover. Let it rest in a warm location until doubled in size, about 1 hour.
    • Once the dough has risen, punch the dough down and divide into 6 equal portions, roughly 60 grams each.
    • Form each portion into a round ball and flatten to about ½" thickness with a rolling pin.
    • Place the dough onto a square piece of parchment paper on a baking tray.
    • Repeat with the remainder.
    • Cover loosely with plastic wrap or an inverted baking tray and let the dough become risen and slightly puffy, another 20 minutes.
    • In a small sauce pot or deep fat fryer, heat the frying oil to 350°F/177°C.
    • Carefully tip the doughnut into the oil and remove the parchment paper.
    • Fry for about 2 minutes per side, until light golden brown, flipping halfway.
    • Strain the doughnut and roll it around in the jasmine sugar mixture.
    • Repeat with the remainder.

    Fill the doughnuts:

    • Fit a piping bag a long nozzle tip.
    • Fill the piping bag with raspberry jam.
    • Take a large skewer or chopstick and poke it equatorially (horizontally) along the "white line" seam.
    • Give it a little wiggle.
    • Place the piping tip into the hole and gently squeeze the raspberry jam into the doughnut.
    • Continue squeezing until you feel a little resistance.
    • Remove the tip and repeat with the remainder.
    • Enjoy immediately.

    Nutrition

    Calories: 323kcal | Carbohydrates: 67g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 32mg | Potassium: 113mg | Fiber: 2g | Sugar: 32g | Vitamin A: 124IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Classic Glazed Doughnuts (Small-Batch)
    Instant Pot Chicken Congee »

    Reader Interactions

    Comments

    1. Ben | Havocinthekitchen

      November 21, 2022 at 5:35 pm

      5 stars
      I love Berliners, and these certainly look terrific (And so professionally made.) Great flavours and such a lovely idea with jasmine Infused sugar.

      Reply
    2. David @ Spiced

      November 22, 2022 at 4:44 am

      5 stars
      You've been killin' it lately with the awesome doughnuts! These look amazing, and I'm intrigued by that jasmine sugar. I don't think I've ever had anything quite like it. Now I'm thinking that a tea-flavored doughnut might be fun. Oh, the possibilities... 🙂

      Reply
    3. Heidi | The Frugal Girls

      November 22, 2022 at 10:26 am

      I loved your idea to create a jasmine sugar to coat these doughnuts with... and the raspberry filling gives the perfect finish to these perfect doughnuts. YUM!

      Reply
    4. Tasia

      November 22, 2022 at 10:03 pm

      5 stars
      Your photos are just stunning Michelle!! These raspberry doughnuts look like they came from a high end bakery!

      Reply
    5. Healthy World Cuisine

      November 27, 2022 at 12:32 pm

      5 stars
      Jasmine sugar! Oh what a fabulous idea and beautiful pairing with fragrant raspberries. So decadent and a special treat for sure.

      Reply
    6. Raymund | angsarap.net

      November 28, 2022 at 2:22 pm

      5 stars
      Wow those doughnuts certainly are light, pillowy and fluffy, I love it like that.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Snickerdoodle Cookies

    Matcha con Panna (Matcha with Cream)

    Matcha Latte

    Matcha 101: A Beginner's Guide

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.