I never thought I’d find a gluten free doughnut recipe easier than this one—the magic starts the moment the sweet scent of fresh raspberries fills the kitchen. Each bite melts with pillowy soft texture, bursting with velvety vanilla whipped cream and a luscious ribbon of raspberry curd. These gluten free raspberry doughnuts delight with every taste and are perfect for savoring a special moment or surprising your loved ones with a homemade treat.
Why You’ll Love This Gluten Free Raspberry Doughnuts Recipe
- Delectable Flavor Fusion: The combination of tangy raspberry curd and smooth vanilla whipped cream creates a symphony of taste that’s simply irresistible.
- Simple Ingredients from Pantry Staples: Using millet flour, tapioca starch, and psyllium husk, this recipe crafts a tender dough without any gluten fuss.
- Impressively Light and Fluffy: Thanks to careful kneading and proofing, these doughnuts boast a soft texture that melts in your mouth yet holds the filling beautifully.
- Artfully Coated Raspberry Sugar: Rolling the warm doughnuts in vibrant, freeze-dried raspberry sugar adds a subtle crunch and a pop of color, making them as stunning as they are tasty.
- Perfect for Sharing: Makes 8 generously filled doughnuts—ideal for an intimate brunch or a festive dessert to wow your guests.
Why This Gluten Free Raspberry Doughnuts Recipe Works
This recipe shines by combining classic French pastry techniques with gluten free magic. The psyllium husk gel binds the different gluten free flours, mimicking that elastic dough texture we love in traditional doughnuts. Creating raspberry curd with fresh or frozen raspberries, then tempering eggs gently, results in a velvety, luxurious filling. The dough gets that perfect pillowy softness through thorough but gentle kneading, proofing for about 1 hour and 15 to 30 minutes, and cooking at a steady 320ºF. The method of frying doughnuts on parchment squares ensures ease without breakage or mess. All these thoughtful details come together beautifully to create a gluten free masterpiece.
Ingredients You’ll Need
To make these extraordinary gluten free raspberry doughnuts, gather fresh raspberries, bright lemons, and a thoughtfully blended mix of gluten free flours and starches. Here’s the full rundown:
- Fresh or frozen raspberries: The star of the show, these deliver vibrant flavor and color both inside and out.
- Whole psyllium husk: It forms a gel that acts like gluten, giving structure to the dough.
- Tapioca starch: Adds chewiness and helps create that soft crumb we adore.
- Millet flour: Offers a lightly nutty backdrop and contributes to the light fluffiness.
- Sorghum flour: Balances texture and flavor, lending a gentle sweetness.
- Instant yeast and baking powder: Combined for that perfect rise and delicate density in the dough.
- Xanthan gum: Keeps everything held together perfectly in gluten free baking.
- Fresh lemon zest and juice: Brightens the dough and tangy raspberry curd with citrus zing.
- Unsalted butter: Melts into both dough and curd for richness and tenderness.
- Heavy cream and powdered sugar: Whipped together into a velvety vanilla cream filling.
- Freeze-dried raspberries and sugar: Ground into a rosy dusting sugar that dresses each doughnut.
- Oil for frying: Choose a neutral, high smoke point oil like sunflower for perfect golden crusts.
Ingredient Substitutions & Tips
- Millet flour: You can swap for finely ground brown rice flour for a similar texture, though the doughnuts might be a touch less fluffy.
- Tapioca starch: Arrowroot starch, cornstarch, or potato starch can be used instead without losing that signature chew.
- Sorghum flour: Light buckwheat, white teff, or oat flour are wonderful alternatives; just avoid oat flour if sensitive.
- Vanilla bean paste: Replace with vanilla extract if needed—you’ll still achieve that comforting vanilla warmth.
👨🍳 Pro Tips for Perfect Results
- Use a stand mixer: The dough hook makes kneading smoother and easier, giving a better dough texture.
- Rub sugar with lemon zest: This releases essential oils, infusing the doughnuts with extra citrus aroma.
- Proof in a warm, humid place: If your kitchen is chilly, use a lukewarm oven with a cup of hot water inside.
- Maintain oil temperature carefully: Keep it steady at 320°F to get perfectly golden doughnuts without greasiness.
- Fill doughnuts when lukewarm: Avoid oozing fillings by waiting until doughnuts have cooled slightly but are still soft.
How to Make Gluten Free Raspberry Doughnuts Recipe
Step 1: Cook and Strain Raspberries
Begin by gently heating fresh or frozen raspberries in a saucepan until they’ve broken down into a juicy, fragrant sauce.
💡 Pro Tip: Straining removes seeds for a silky smooth curd texture.
Step 2: Mix Raspberry Juice with Lemon
Return the strained raspberry juices to the pan, stirring in bright and zesty freshly squeezed lemon juice to add that refreshing tang.
💡 Pro Tip: Adding lemon enhances the fruit flavor while balancing sweetness.
Step 3: Whisk Eggs and Sugar
Whisk sugar with an egg and an egg yolk, plus a pinch of salt, until pale and just a touch fluffy to prepare for gentle cooking.
💡 Pro Tip: No mixer needed—just a balloon whisk and a little elbow grease will do.
Step 4: Temper Eggs with Hot Juices
Slowly pour the hot raspberry-lemon mixture into the egg-sugar blend, whisking constantly to warm the eggs without scrambling.
💡 Pro Tip: This keeps your raspberry curd creamy and beautifully smooth.
Step 5: Cook Raspberry Curd
Place the mixture back on low heat, stirring until it thickly coats the back of a spoon—around 4-6 minutes, careful not to boil!
💡 Pro Tip: Watch close to avoid bubbles; you want custard, not curdled mess.
Step 6: Finish and Chill Curd
Stir in cubed butter and fragrant vanilla, then cool, covering tightly with cling film pressed on the surface to prevent skin formation.
💡 Pro Tip: Chill at least 1 hour or up to two days ahead for best flavor development.
Step 7: Prepare Psyllium Gel
Mix psyllium husk with warm water and let it sit 30-45 seconds to form a gel, the magic glue that holds gluten free dough together.
💡 Pro Tip: Use a stand mixer with dough hook for ease and smoothness.
Step 8: Combine Dry Ingredients and Zested Sugar
Rub lemon zest into sugar to release oils, then whisk with tapioca starch, millet flour, sorghum flour, instant yeast, baking powder, xanthan gum, and salt.
💡 Pro Tip: Mix well for an even dough that rises beautifully.
Step 9: Add Wet Ingredients and Knead Dough
Make a well in dry mix, then add psyllium gel, warm milk, egg, and melted butter. Knead 4-5 minutes until smooth (or longer by hand).
💡 Pro Tip: Resist adding extra flour; a slightly sticky dough leads to tender doughnuts.
Step 10: Shape Doughnuts and Proof
Divide dough into eight equal balls on parchment squares, patting each into a 2½ inch circle about 1¼ inch thick. Proof for around 1 hour 15 to 30 minutes until doubled.
💡 Pro Tip: Parchment helps transfer doughnuts safely to hot oil later.
Step 11: Make Raspberry Sugar
Grind freeze-dried raspberries with part of the sugar until fine, sift out seeds, then mix with remaining sugar for a gorgeous pink coating.
💡 Pro Tip: Fresh powders add vibrant flavor and stunning color.
Step 12: Fry Doughnuts
Heat oil to 320ºF and fry doughnuts gently, starting with parchment to lower them in. Fry each side until deep golden, about 2½ minutes per side, then drain well.
💡 Pro Tip: Maintain steady heat for light, not greasy, doughnuts.
Step 13: Coat and Cool
While still warm, roll doughnuts in raspberry sugar until fully coated. Let them cool to lukewarm before filling.
💡 Pro Tip: Don’t fill hot doughnuts to prevent filling from leaking.
Step 14: Whip Vanilla Cream and Fill
Whip heavy cream with powdered sugar and vanilla until firm peaks form. Using piping bags, fill doughnuts first with whipped cream, then raspberry curd until filling oozes out.
💡 Pro Tip: Use two bags for neat layers of flavor in every bite.
Step 15: Decorate and Serve
Top each doughnut’s filling hole with a dollop of whipped cream and, if desired, a fresh raspberry jewel for a finishing flourish.
💡 Pro Tip: Serve while doughnuts are just warm for the best experience.
Common Mistakes to Avoid
Learn from these common pitfalls:
- Adding too much flour: This can make doughnuts dense and dry; stick to the recipe’s sticky dough cues.
- Filling while doughnuts are hot: The filling can ooze out and make a mess—wait until lukewarm.
- Not maintaining oil temperature: Oil that’s too cool leads to greasy doughnuts, too hot burns outside before inside cooks.
- Skipping chilling of raspberry curd: Chilling is essential for thickening and getting the perfect texture.
- Proofing in a cold place: Without warmth and humidity, doughnuts won’t rise properly.
- Not removing parchment quickly after frying: Leaving parchment too long can make it soggy and affect crust texture.
Delicious Variations to Try
Once you’ve mastered these gluten free raspberry doughnuts, why not venture into new flavors without straying from halal-friendly ingredients?
Chocolate Raspberry Doughnuts
Try swapping some tapioca starch with cocoa powder and folding in mini chocolate chips before frying to add a fudgy twist. Drizzle with melted dark chocolate for a rich finish.
Lemon Poppy Seed Doughnuts
Add poppy seeds and extra lemon zest to the dough for a vibrant citrus crunch, rolling the finished doughnuts in a lemon sugar blend.
Almond Raspberry Delight
Incorporate almond extract into the raspberry curd and sprinkle sliced toasted almonds on the whipped cream topping for a nutty contrast.
Best Ever Lemon Raspberry Cookies
For a crispy counterpart, bake Best Ever Lemon Raspberry Cookies. They’re bursting with bright raspberry and fresh lemon flavor, perfect alongside these tender doughnuts for variety.
Vanilla Bean Cream Filled
Swap raspberry curd for a luscious vanilla bean pastry cream for an elegant, creamy indulgence.
How to Serve Gluten Free Raspberry Doughnuts Recipe
Garnishes
Finish your doughnuts with a dusting of extra raspberry sugar or gently fold fresh raspberries and edible flowers around the serving plate for a vibrant display.
Side Dishes
Pair these doughnuts with a cup of freshly brewed coffee or a herbal tea like chamomile. A dollop of thick Greek yogurt on the side also complements the fruity sweetness beautifully.
Creative Ways to Present
Stack the doughnuts in a pyramid on a rustic cake stand for a stunning centerpiece, or serve them individually on small plates with a fork and knife for an elegant treat. Try pairing alongside our Chocolate Molten Lava Cakes for an unforgettable dessert experience featuring rich chocolate and bright raspberry notes.
Make Ahead and Storage
Make-Ahead Instructions
Prepare the raspberry curd one to two days ahead—it thickens and deepens in flavor after chilling. The dough can be kneaded and shaped a few hours before frying, then proofed just before cooking.
Storage
Store unfilled doughnuts in an airtight container for up to 2 days at room temperature. Filled doughnuts are best enjoyed the same day, as they do not reheat well once filled.
Freezing
You can freeze unfilled doughnuts cooked and cooled in an airtight container for up to one month. Defrost completely at room temperature before coating in raspberry sugar and filling.
Reheating
Warm unfilled doughnuts gently in the microwave for 15-20 seconds to restore softness. Avoid reheating filled doughnuts to prevent curd and cream from separating.
Expert Tips for Success
- Always use warm milk (not hot) to activate yeast for proper proofing.
- Gently rub lemon zest into sugar to amplify aromas and flavor.
- Don’t rush the proofing process; doughnuts need to nearly double for fluffiness.
- Maintain a steady frying temperature—using a thermometer helps a lot.
- Fill doughnuts with two piping bags for layered cream and curd.
- Use heavy cream fresh and cold for best whipped cream texture.
- Roll doughnuts in raspberry sugar while still warm for crisp, flavorful coating.
Frequently Asked Questions
Can I use other fruits instead of raspberries?
Absolutely! Blueberries or strawberries make delicious substitutes in the curd, though raspberries shine brightest in this recipe.
Is psyllium husk absolutely necessary?
Yes, it provides essential binding and elasticity for gluten free dough; substituting may affect texture.
Can I bake these doughnuts instead of frying?
Since this recipe relies on frying for its signature crust and softness, baking might yield drier results.
How do I know when the oil is at the right temperature?
Use a deep-fry thermometer set to 320ºF; the doughnuts should turn golden in about 2½ minutes per side without browning too quickly.
Can I prepare the fillings ahead of time?
Yes! Both the raspberry curd and vanilla whipped cream can be made up to two days in advance and stored chilled.
How should I store leftover doughnuts?
Keep unfilled doughnuts in a closed container for up to 2 days; fillings don’t reheat well so fill just before serving.
Are these gluten free raspberry doughnuts suitable for vegans?
This recipe contains eggs and dairy, so for a vegan version, substitutions would be needed and the texture might differ.
Final Thoughts
There’s something truly special about making gluten free raspberry doughnuts from scratch—the aroma, the beautiful rosy sugar coating, and that creamy swirl of whipped vanilla and tangy curd inside. Whether you’re treating yourself or sharing with friends, this recipe transforms simple ingredients into a fluffy, flavorful celebration of fruit and texture. I hope these doughnuts bring you warm smiles and moments of pure joy in your kitchen. Happy baking and happy eating!
Related Recipes You’ll Love
If you enjoyed this recipe, you’ll also love these delicious recipes:
- Triple Chocolate Raspberry Brownies: Irresistibly Fudgy & Vibrant – Dive into rich layers of chocolate and fresh raspberries in this fudgy, decadent treat.
Gluten Free Raspberry Doughnuts Recipe
- Prep Time: 1 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 doughnuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: Gluten Free
- Diet: Gluten Free
Description
These gluten free raspberry doughnuts are pillowy-soft, fluffy, and deliciously filled with vanilla whipped cream and creamy raspberry curd. Rolled in a sweet raspberry sugar, they’re easy to make and perfect for anyone craving a delightful gluten free treat.
Ingredients
Raspberry curd:
- 150 g (1 1/4 cups) fresh or frozen raspberries
- 30 g (2 tbsp) freshly squeezed lemon juice
- 75 g (1/4 cup + 2 tablespoons) caster/superfine or granulated sugar
- 1 US large/UK medium egg, room temperature
- 1 US large/UK medium egg yolk, room temperature
- 1/4 tsp salt
- 55 g (1/2 stick) unsalted butter, cubed
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
Gluten free lemon brioche dough:
- 15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)
- 180 g (3/4 cup) warm water
- 50 g (1/4 cup) caster/superfine or granulated sugar
- zest of 1 lemon (Ideally, use organic unwaxed lemons.)
- 160 g (1 1/3 cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)
- 135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your doughnuts might be slightly less fluffy.)
- 25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you’re not sensitive to oats.)
- 6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)
- 6 g (1 1/2 tsp) baking powder
- 5 g (2 tsp) xanthan gum
- 5 g (1 tsp) salt
- 100 g (1/3 cup + 1 1/2 tbsp) whole milk, warm
- 1 US large/UK medium egg, room temperature
- 35 g (2 1/2 tbsp) unsalted butter, melted
Raspberry sugar:
- 150 g (3/4 cup) caster/superfine or granulated sugar
- 15 g (1/2 cup) freeze-dried raspberries
Vanilla whipped cream:
- 115 g (1/2 cup) heavy/double cream, cold from the fridge
- 15 g (2 tbsp) powdered/icing sugar
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- fresh raspberries, for decorating (optional)
You will also need:
- oil for frying (The best oil for frying is one that’s neutral in flavour and has a high smoking point. I like to use sunflower oil.)
Instructions
- Raspberry curd: Add the raspberries to a small saucepan and cook them over medium heat until they’ve completely softened and released their juices.
- Seed removal: Pass the softened raspberries though a sieve, placed over a small bowl or jug, to remove the seeds and other solids. You should get about 80g or about ⅓ cup of raspberry juices.
- Prepare raspberry juice mixture: Return the raspberry juices to the saucepan and add the lemon juice. Set aside until needed.
- Mix eggs and sugar: In a heat-proof bowl, whisk together the sugar, egg, egg yolk and salt until slightly fluffy and paler in colour (no need to use a stand or a hand mixer for this, just whisk them briefly together by hand with a balloon whisk).
- Heat raspberry-lemon juice: Cook the raspberry-lemon juice mixture over medium heat until it only just comes to a boil (but don’t allow too much moisture to evaporate, remove it from the heat as soon as it comes to a boil).
- Temper eggs: Add the hot raspberry juices to the egg-sugar mixture in a slow drizzle, whisking constantly until you’ve added all the juices. Tip: This tempers the egg and egg yolk, and prevents your raspberry curd from splitting or curdling when you cook it.
- Cook curd: Return the mixture to the saucepan and cook it over low heat with constant stirring until thickened so that it thickly coats the back of a spoon or spatula. This should take about 4-6 minutes. Don’t allow the raspberry curd to come to a boil – you shouldn’t see any bubbles forming.
- Finish curd: Once thickened, remove from the heat and stir in the butter until it’s fully melted. Add the vanilla and mix well.
- Cool and chill curd: Pour the finished raspberry curd into a bowl or heat-proof container and cover it with a sheet of plastic wrap/cling film. Make sure that the plastic wrap/cling film is in direct contact with the surface of the raspberry curd – this will prevent skin formation. Allow it to cool completely to room temperature, then chill it in the fridge for at least 1 hour or until thickened. (You can also prepare the raspberry curd a day or two in advance and keep it in the fridge until needed.)
- Make psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.
- Mix sugar and lemon zest: Add the sugar and the lemon zest to the bowl of the stand mixer, and use your fingertips to rub the zest into the sugar. Tip: This helps to release more essential oils from the zest, and it will make your dough even more lemony and aromatic.
- Combine dry ingredients: Add the tapioca starch, millet flour, sorghum flour, instant yeast, baking powder, xanthan gum and salt, and whisk everything together until combined.
- Activate yeast if needed: Tip: If using active dry yeast instead, you need to activate it first. Mix together the active dry yeast, 1-2 tbsp of the sugar and the warm milk. Set aside for 10-15 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel, egg and melted butter.
- Add wet ingredients: Make a well in the middle of the dry ingredients and add the psyllium gel, warm milk, egg and melted butter.
- Knead dough: Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour. Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free doughnuts.
- Handle dough: The final dough will be slightly sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final doughnuts too dense and dry. Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will give the flours in the dough time to properly hydrate and also firm up the butter in the dough – both of these factors will make the dough firmer, less sticky, and therefore easier to handle.
- Divide dough: Divide the dough into 8 equal portions, each should weigh about 95g.
- Shape doughnuts: Shape each portion of the dough into a smooth ball and place it on a small (4-inch/10cm) square of parchment/baking paper. Tip: The doughnuts will proof on these parchment/baking paper squares, as that makes it much easier to transfer them into the frying oil later on. Gently pat each dough ball down until it’s about 1¼ inch (3-3.5cm) thick and about 2½ inches (6.5cm) in diameter.
- Proof doughnuts: Proof the doughnuts in a warm place for about 1 hour 15 minutes to 1 hour 30 minutes or until about doubled in size. Lightly cover them with a sheet of plastic wrap/cling film to prevent them from drying out during proofing. Tip: If your kitchen is on the cold side, you can proof them in a lukewarm oven (the ideal proofing temperature is around 79ºF/26ºC). I usually place a cup of hot water inside the oven, to maintain a fairly humid environment.
- Prepare raspberry sugar: In a high-speed food blender or food processor, blend about 50g (¼ cup) of the sugar with the freeze-dried raspberries until you get a fairly fine, pink powder. Pass it through a sieve to remove any seeds. Add the rest of the sugar and mix well until evenly combined. Set aside until needed.
- Set up frying station: After the doughnuts have been proofing for about 1 hour, you can start setting up your “frying station”. For this, you can use a large heavy-duty pot or deep pan, a large cast iron pot or a deep fryer if you have one. If you’re using a pot or a deep pan, make sure that you fill it with enough oil so that the oil is at least 2 inches (5cm) deep. Tip: The best oil for frying is one that’s neutral in flavour and has a high smoking point. I prefer to use sunflower oil, but you can use your favourite frying oil instead (so long as it fulfils those requirements).
- Heat oil: Heat the oil to about 320ºF (160ºC), and make sure to maintain this temperature throughout the frying process (you might need to adjust your stove’s heat to do so). Tip: At this temperature, the doughnuts will get beautifully golden-brown by the time they’re fully cooked through and they’ll absorb only a very minimal amount of oil (pretty much negligible). A lower oil temperature can leave them pale and can also result in them absorbing some of the oil, which can make them greasy. A higher oil temperature will cause them to brown too much and too quickly.
- Fry doughnuts: Once the doughnuts have doubled in volume, carefully place them into the hot oil. Use the squares of parchment paper to help you lower the doughnuts into the oil. After 10-15 seconds, you can use kitchen tongs to remove the squares of parchment paper out of the oil. The number of doughnuts that you’ll be able to fry at the same time will depend on the size of your pot, pan or fryer. Don’t crowd them together too much. Fry the doughnuts on this first side for about 2½ minutes or until deep golden brown, then flip them over. Fry them on the other side for a further 2½ minutes or until deep golden brown. Use a slotted spoon to remove the doughnuts out of the oil and onto a large plate or wire rack lined with paper towels. Make sure to drain your doughnuts properly before placing them onto the paper towels. Tip 1: I like to cover them with a layer of paper towels on top as well, just to absorb any oil on top of the doughnuts. Tip 2: Note that the doughnuts will initially have a crisp crust immediately out of the hot oil, but the crust will soften after a minute or two.
- Roll in raspberry sugar: While the doughnuts are still hot, roll them in the raspberry sugar until they’re evenly (and generously) coated.
- Cool doughnuts: Place the sugar-coated doughnuts on a wire rack or platter and allow to cool until warm or lukewarm. Don’t fill the doughnuts while they’re hot, otherwise the fillings will ooze out of them.
- Whip cream: Whip the heavy/double cream with the powdered/icing sugar and vanilla until firm peaks form.
- Prepare piping bags: Transfer the whipped cream and the raspberry curd into two separate piping bags fitted with large round piping tips.
- Fill doughnuts: Make a hole in each doughnut with a long thin knife. Fill each doughnut first with some whipped cream and then with raspberry curd. The doughnut is completely filled when the raspberry curd starts coming out of the hole.
- Decorate: Decorate the doughnuts with an extra dollop of whipped cream on each hole. You can also place a fresh raspberry on each dollop of cream as a finishing touch.
- Serving and storage: The gluten free raspberry doughnuts are at their best while they’re still slightly warm or within a few hours of frying. You can store un-filled doughnuts in a closed container for about 2 days. Just before serving, re-heat them briefly in the microwave for 15-20 seconds. This will return them to their original pillowy softness. Don’t store filled doughnuts, as you can’t reheat them when filled.
Notes
- Tip for lemon zest: Rubbing zest into sugar helps release more essential oils for a more aromatic dough.
- Extra kneading time results in smoother dough, key for beautiful gluten free doughnuts.
- If dough is too sticky, chill for about 1 hour to firm up before shaping.
- Proof doughnuts in a warm place or lukewarm oven with a cup of hot water to maintain humidity.
- Use neutral flavored oil with high smoking point like sunflower oil for frying. Maintain oil temperature at 320°F (160°C) for best results.
- Remove parchment paper from doughnuts after 10-15 seconds in hot oil.
- Cover fried doughnuts with paper towels on top to absorb excess oil.
- Fill doughnuts when they are warm/lukewarm, not hot, to prevent fillings from oozing out.
- Store unfilled doughnuts in a closed container for 2 days and reheat briefly before serving.
- Do not store filled doughnuts as they can’t be reheated once filled.
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