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Gourmet Raspberry Nut Glazed Donut

Fluffy, artisan yeast donuts coated in a sweet glaze, topped with rich raspberry jam and crushed roasted nuts for the perfect sweet and savory bite.
Print Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American, Gourmet
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Yeast Dough
  • 1 cup whole milk warmed to 110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 2 eggs room temperature
  • 1.5 tsp vanilla extract
  • 4 cups all-purpose flour plus extra for dusting
  • 1 tsp fine sea salt
  • 0.5 cup unsalted butter softened
  • 6 cups neutral oil for frying
Glaze and Toppings
  • 2 cups powdered sugar sifted
  • 3-4 tbsp whole milk
  • 1 tsp vanilla extract
  • 0.5 cup raspberry jam high quality
  • 0.75 cup roasted nuts crushed (peanuts, almonds, or walnuts)

Equipment

  • Stand mixer or large mixing bowl
  • Heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Donut Cutter
  • Wire cooling rack

Method
 

  1. In a stand mixer bowl, combine warm milk, yeast, and 1 tsp of sugar. Let sit for 5-10 minutes until foamy.
  2. Whisk in the remaining sugar, room temperature eggs, and vanilla extract.
  3. Add the flour and salt. Mix using a dough hook on low speed until a shaggy dough forms, then gradually add the softened butter.
  4. Knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides.
  5. Place dough in an oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
  6. Punch down dough, roll out to 1/2-inch thickness on a floured surface, and cut out donuts using a cutter.
  7. Place cut donuts on a parchment-lined baking sheet, cover loosely, and let rise for 45-60 minutes until puffy.
  8. Heat oil in a Dutch oven to 350°F (175°C). Fry donuts 2-3 at a time for 1-1.5 minutes per side until golden brown. Drain on a wire rack.
  9. Whisk powdered sugar, milk, vanilla, and a pinch of salt together to make the glaze.
  10. Dip warm donuts into the glaze, let excess drip off, then immediately top with dollops of raspberry jam and crushed nuts. Let set before serving.

Notes

Monitor oil temperature closely. If the oil is too hot, the donuts will burn outside and remain raw inside. Store loosely covered at room temperature for up to 2 days.