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raspberry donuts




Others ingredients

  • 350 g flour
  • 2 eggs
  • 40 g sugar
  • 12 cl milk
  • 5 g dehydrated baker's yeast
  • 1 zest lemon
  • 5 g salt
  • 30 g butter
  • Sugar to coat the donuts


  1. 1

    In the bowl of a food processor, pour the lukewarm milk, eggs, fine salt, lemon zest and sugar. Mix briefly with a spoon.

  2. 2

    Sift the flour and baking powder together, pour them over the liquid mixture.

  3. 3

    Operate the food processor fitted with the kneading hook on medium speed for 5 minutes, then faster until the dough comes away from the sides of the bowl. Then add the softened butter cut into cubes. Continue beating until it is completely incorporated.

  4. 4

    Pour the dough into a clean bowl, cover it and let it double in volume in a warm place.

  5. 5

    At this end, spread the dough on a lightly floured work surface and cut out 10 circles (the future donuts) to arrange them, then, on a baking sheet lined with parchment paper (make sure to space them out). Let them grow for 30 min.

  6. 6

    Heat an oil bath to 170°C. Dip the donuts and cook for about 2 minutes. on each side. Put them on absorbent paper then coat them with sugar.

  7. 7

    Once lukewarm or cold, using a fluted nozzle, pierce each donut on the side then stuff them with the jam.