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Raspberry Doughnuts

A doughnut filled with raspberry jam, fried and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Doughnuts

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Roll out the plain doughnut mixture thinly and cut into rounds.

  2. Place a small amount of raspberry jam on half of the rounds.

  3. Brush the edges of the jam-covered rounds with water.

  4. Cover with the remaining rounds and press them firmly together.

Fry and finish

  1. Fry in hot fat at 400°F (200°C) for five minutes.

  2. Sprinkle with sugar before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plain doughnut mixture
Forms the dough shell that puffs and browns around the jam when fried.
Raspberry jam
Adds moisture and fruity sweetness inside the sealed doughnut as it heats.
Sugar
Adds sweetness and a crisp, sweet finish on the outside.

The step that matters

Pressing the rounds together. If the edges are not well sealed with water, the jam can leak into the hot fat and the doughnut may open or burst while frying. A firm seal keeps the filling enclosed as steam builds up.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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