Raspberry Jam–Filled Pillow Doughnut recipe

 Raspberry Jam–Filled Pillow Doughnut recipe 

Ingredients

For the Dough:

 • All-purpose flour – 2½ cups (315 g)

 • Warm milk – ¾ cup (180 ml)

 • Sugar – ¼ cup (50 g)

 • Instant yeast – 2¼ teaspoons (7 g, 1 sachet)

 • Butter – 3 tablespoons (45 g), softened

 • Egg – 1 large

 • Salt – ¼ teaspoon

 • Vanilla extract – 1 teaspoon

For the Filling:

 • Raspberry jam – ½ cup (120 g)

For Frying:

 • Vegetable oil – enough for deep frying

For Coating:

 • Granulated sugar – ¼ cup (50 g)

Instructions

In a bowl, mix warm milk, sugar, and yeast, and let it sit for about 5–10 minutes until foamy.

Add the egg, softened butter, and vanilla extract, and whisk until well combined.

Add flour and salt, then mix to form a soft dough. Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and roll it out to about ½ inch thick. Cut into circles or squares (about 3 inches wide) and place them on a floured tray. Cover and let rise again for 30 minutes until puffy.

Heat oil in a deep pan over medium heat. Fry the doughnuts in batches until golden brown on both sides. Remove and drain on paper towels.

While still warm, roll the doughnuts in sugar.

Fill a piping bag with raspberry jam. Make a small hole on one side of each doughnut and pipe in the jam until you feel the doughnut swell slightly.

Serve warm or at room temperature — pillowy soft with a fruity surprise inside.