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.
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.
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
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.
Strain the doughnut and roll it around in the jasmine sugar mixture.
Repeat with the remainder.
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.
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)
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
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Jasmine Sugar Raspberry Doughnuts
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
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
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.
Ben | Havocinthekitchen
I love Berliners, and these certainly look terrific (And so professionally made.) Great flavours and such a lovely idea with jasmine Infused sugar.
David @ Spiced
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... 🙂
Heidi | The Frugal Girls
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!
Tasia
Your photos are just stunning Michelle!! These raspberry doughnuts look like they came from a high end bakery!
Healthy World Cuisine
Jasmine sugar! Oh what a fabulous idea and beautiful pairing with fragrant raspberries. So decadent and a special treat for sure.
Raymund | angsarap.net
Wow those doughnuts certainly are light, pillowy and fluffy, I love it like that.