Hot raspberry jam filled donuts

Goodman Fielder Food Service
Hot raspberry jam filled donuts

Hot raspberry jam filled donuts

Looking for a new creation for your afternoon tea menu? This raspberry jam filled donuts can be made in four easy steps and are super tasty!
Makes 6, scale as needed.


600 g White Wings Universal Donut Mix
200 g Water (Chilled)
250 g Fresh Raspberries
80 g Caster Suger
50 g Lemon Juice
30 g Chia Seeds


A photo showing all of the raw ingredients

Step 1

In a mixing bowl, combine the White Wings Universal Donut Mix and chilled water. Mix together until it becomes smooth. Do this step first, so it has time to set in the fridge. It is recommended to allow the mixture to rest for an hour.

Chef seen mixing together the White Wings Donut Mix


Step 2

For the jam filling, add the caster sugar and lemon juice in a small saucepan and bring it to a boil, then add the raspberries. With a stick blender, blitz it until it forms a thick jam. Add the chia seeds and keep it on the heat for a further two minutes, this is so the seeds can absorb the juices. Pour the jam into a separate bowl and place to the side to allow it to cool down.

The photo shows the steps of the raspberry jam being created

The chef is blending the jam to make a paste

Step 3

Using an ice-cream scoop, scoop the donut mix into a preheated deep-fryer at 180 degrees Celsius. Cook each side of the donut for one and a half minutes. Once it has cooked, drain the oils with a paper towel.

The image shows the donuts being fried in a deep-fryer

Step 4

Coat the donuts with caster sugar. Then, place the raspberry jam into a piping bag. Using a knife, insert a hole in the donuts, then fill them with the jam mixture. Serve while they are still warm.

The chef is seen filling the donuts with the jam

The chef has plated the donuts with fresh raspberries


Message from chef Rory Gene Greenwood McNeair

Rory Gene Greenwood McNeair

If you are looking for a new dessert for your menu, then give this a try. These donuts are easy to make and are best served warm.

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