Total time: 2hr 10m
Preparation Time: 40m

For 14 piece

Nutritional Information

Contains 239 Kcal, 4g Protein, 30g Carbohydrates, 12g Fat


  • Dough
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 300 g white flour
  • 4 tbsp sugar
  • 0.5 tsp salt
  • 50 g butter, cut into pieces
  • 1.75 dl milk
  • 1 eggs, beaten
  • To deep-fry
  • oil for deep-frying
  • To fill
  • 150 g raspberry jam (seedless), stirred until smooth
  • 5 tbsp finest sugar

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  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Divide the dough into 14 portions, shape into buns, place on a sheet of baking paper, cover and leave to rise at room temperature for approx. 1½ hrs.
  • To deep-fry

    Fill a pot to 1/3 with oil and heat it to approx. 160°C. Using a slotted spoon, slide the dough buns into the oil in batches (bottom side up), deep-fry for approx. 2 mins. on each side. Remove and drain on paper towels.
  • To fill

    Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Transfer the jam to a piping bag with a smooth nozzle (approx. 5 mm in diameter) and pipe into the doughnuts. Pour the sugar into a deep dish and roll the doughnuts in the sugar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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