Raspberry-Filled Doughnuts

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This post is sponsored by Bonne Maman®. All opinions are 100% my own. 

After a long, cold winter, nothing feels better than a spring picnic in the park with friends. I’m so happy that it’s finally warming up in New York City and that we can start having picnics again. When the sun comes out, the city parks come alive with people walking, chatting, and sharing food and drinks. These early spring days always make me feel energized, optimistic, and excited to whip up treats for my loved ones. For my most recent picnic, I made homemade yeast doughnuts, a variety with a light, fluffy texture. There’s something supremely comforting about biting through the crisp exterior of a fresh doughnut and reaching the airy, tender interior. 

With this recipe, I’ll teach you how to make yeast doughnuts. In fact, if you make these once at home, you may never go back to buying doughnuts. Frying doughnuts at home is definitely a project, but it’s more doable than you think, and the end result makes it all worth it.

To make these doughnuts taste extra bright and spring-y, I decided to infuse them with Bonne Maman Raspberry Preserves. I love to serve these doughnuts to people and watch their eyes widen with delight when they taste the fruity burst. The Bonne Maman Raspberry Preserves are both sweet and tangy, and includes some raspberry seeds for a textural component. Plus, they’re made with simple, natural ingredients you might already have in your kitchen at home. It’s just the thing to balance the flavor and texture of the doughnut. My Bonne Maman Raspberry Preserves-Filled Doughnuts are not only delicious but also super cute and festive—the perfect addition to your picnic spread. I can guarantee that your friends won’t be able to contain their smiles when you arrive at the park with a batch of these goodies!


Bonne Maman Raspberry Preserves-Filled Doughnuts Recipe


  • 1 cup Bonne Maman Raspberry Preserves

  • 1 cup milk or water

  • 1 packet (or 2 1/4 tsp.) active dry yeast 

  • ⅓ cup granulated sugar 

  • 6 tablespoons melted butter (cooled slightly)

  • 2 large eggs

  • 4 ½  cups all- purpose flour

  • ½  teaspoon kosher salt

  • Canola or vegetable oil, for frying

  • Optional: additional granulated sugar for coating 


  1. Activate the yeast: Heat the milk to lukewarm and pour into the bowl of a stand mixer, fitted with the dough hook. Sprinkle the yeast on top and lightly mix. Let sit for 10 minutes until the yeast blooms, and there’s a thick foamy layer on top. 

  2. Add the sugar, melted butter, and eggs, followed by the flour and salt. Knead on low for two minutes. Increase the speed to medium and knead for an additional 8 minutes until the dough is soft, pliable, and the gluten has developed. 

  3. Remove the bowl from the stand and cover with plastic or a clean dish towel. Let the dough rise until it has doubled in size, 1 – 1 ½ hours.

  4. Once the dough has doubled, punch it down and tip the dough onto a floured work surface. Gently roll the dough to ½ -inch thickness. Use a floured 3-inch circular cutter to cut rounds of dough. Place each round onto a floured baking sheet. Cover the sheet with plastic and let the doughnuts rise until they are puffy and appear bloated, about 40 minutes.

  5. Heat 3 inches of oil in a dutch oven over medium heat to 350 degrees (it’s important to have the correct temperature for the oil). Fry the doughnuts 2-3 at a time until golden on each side, then flip and cook the other side (about 1 – 1 ½ minutes per side). Remove the doughnuts from the oil with a spider or slotted spoon and transfer to the paper towel-lined plate. Repeat until all of the doughnuts are fried.

  6. Transfer the hot doughnuts to a bowl of granulated sugar (if using), and roll to coat. Let the doughnuts cool to room temperature, about 30 minutes. 

  7. Place the Bonne Maman Raspberry Preserves in a piping bag or resealable plastic bag. Use a wooden spoon to poke a deep hole in the center of each doughnut, taking care not to poke through the other side of the doughnut. Pipe 1 – 1 ½ tablespoons of Bonne Maman Raspberry Preserves into each doughnut (the doughnut should feel full). 


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  • Candace Frazier SAYS | July 23, 2021

    If you had a button for printing I would subscribe. I like to keep the ones I like.

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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