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Easy Raspberry-Filled Doughnuts

This recipe takes a spin on the traditional sufganiyot to create lusciously rich, raspberry-filled doughnuts that are remarkably easy to make. We've traded deep frying for baking to make the process less stressful for beginner cooks and substituted whole wheat flour with all-purpose flour for a fluf...
2
45 min
TOTAL TIME
197
CALORIES
$0.28
PER SERVING
Easy Raspberry-Filled Doughnuts
Ingredients
10 INGREDIENTS
12 SERVINGS
Vanilla Extract
1/2 tsp vanilla extract
All Purpose Flour
2 cups all purpose flour
Ground Cloves
1/4 tsp ground cloves
Active Dry Yeast
1 pkg active dry yeast
Icing Sugar
icing sugar
for dusting
Water
1/2 cup water
Honey
1/4 cup honey
Vegetable Oil
2 tbsp vegetable oil
Granulated Sugar
1/2 cup granulated sugar
Seedless Raspberry Preserves
1/2 cup seedless raspberry preserves
Directions
10 STEPS
30 min
PREP TIME
15 min
COOK TIME
45 min
TOTAL TIME
1
Combine all-purpose flour, sugar, yeast, and ground cloves in a large bowl.
2
In a small saucepan, heat water, honey, and vegetable oil until it reaches a temperature of 120-130 degrees Fahrenheit.
3
Gradually add the heated mixture to the bowl with the dry ingredients, beating on medium speed for two minutes.
4
Incorporate the vanilla extract, stirring well to ensure it has been evenly distributed.
5
Cover the bowl with plastic wrap and let it rest for about an hour, or until the dough has doubled in size.
6
Once risen, tear away small chunks of the dough and shape into small balls, placing them on a greased baking sheet.
7
Preheat your oven to 375 degrees Fahrenheit and bake for about 12-15 minutes or until lightly golden.
8
Once cooled slightly, use a small knife to create a hole on the side of each doughnut.
9
Transfer the raspberry preserves into a piping bag with a narrow tip, and fill each doughnut.
10
Finish off by generously dusting each doughnut with icing sugar.
Health Info
Macros
40g
CARBS
2g
FAT
2g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
What ingredients do I need to make doughnuts?
What is the best flour to use for making doughnuts?
Can I substitute the milk with a non-dairy alternative?
How do I know when the dough has risen enough?
What is the best oil for frying doughnuts?
How can I prevent my doughnuts from being too greasy?
How can I store leftover doughnuts?
Can I make doughnuts without yeast?