Raspberry-Filled Donuts

The History of the Filled Donut

The Legend of the Berliner

The most famous origin story dates back to 1756. Legend has it that a Berlin baker, deemed unfit for military service but allowed to serve as a field baker for the Prussian regiment, created the first “Berliner.” Since he had no oven in the field, he shaped the dough into balls and fried them in lard over an open fire.

The “Jelly” Evolution

While fried dough existed in ancient Rome and the Middle East, the fruit filling became a status symbol in 15th-century Europe. Sugar was expensive, so a donut filled with jam was a luxury. By the 19th century, with the rise of sugar beet production, these treats became accessible to everyone.

“Ich bin ein Berliner”

The donut gained global fame during John F. Kennedy’s 1963 speech in West Berlin. While urban legends claim he accidentally called himself a “jelly donut,” the local population understood exactly what he meant—a statement of solidarity.

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Raspberry Filled Donut Recipe

1. The Dough

• 3 ½ cups All-purpose flour
• ¼ cup Granulated sugar
• 1 packet (2 ¼ tsp) Active dry yeast
• ¾ cup Whole milk (warm, about 110°F)
• 2 Large eggs (room temperature)
• 4 tbsp Unsalted butter (softened)
• 1 tsp Salt
• 1 tsp Vanilla extract

2. The Raspberry Filling

• 1 cup Raspberry jam (seedless is best for piping)
• 1 tsp Lemon juice (to brighten the flavor)

3. The Coating

• 1 cup Fine granulated sugar (for rolling)

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Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, yeast, and a tablespoon of the sugar. Let it sit for 5–10 minutes until it becomes foamy.

Step 2: Mix the Dough

1. In a stand mixer with a dough hook, combine the flour, remaining sugar, and salt.
2. Add the yeast mixture, eggs, and vanilla. Mix on low until a shaggy dough forms.
3. Gradually add the softened butter, one tablespoon at a time, until fully incorporated.
4. Knead on medium speed for 5–7 minutes until the dough is smooth, elastic, and slightly tacky.

Step 3: First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.

Step 4: Shape and Second Rise

1. Punch the dough down and roll it out on a floured surface to about ½-inch thickness.
2. Cut circles using a 3-inch round cutter.
3. Place circles on a parchment-lined tray, cover, and let rise again for 30–45 minutes.

Step 5: The Fry

1. Heat neutral oil (like canola or vegetable) in a heavy pot to 350°F.
2. Fry 2–3 donuts at a time for about 90 seconds per side until golden brown.
3. Remove with a slotted spoon and immediately roll in granulated sugar while still hot.

Step 6: The Filling

1. Once the donuts have cooled slightly, use a small knife or skewer to poke a hole in the side.
2. Put the raspberry jam into a piping bag fitted with a small round tip.
3. Insert the tip into the hole and squeeze until the donut feels heavy and the jam just starts to peek out.

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Quick Tips for Success

• Oil Temp: If the oil is too hot, the outside burns before the inside cooks. If it’s too cold, the donut becomes greasy. Use a thermometer!
• The “White Ring”: A perfect Berliner has a pale “ring” around the middle—this happens when the dough is light enough to float high in the oil.