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Almond Raspberry Jelly Doughnuts

You will need a pastry bag with a #3 or #4 tip attached. Total time also includes inactive, rising time.
Prep Time25 mins
Cook Time15 mins
Total Time2 hrs 55 mins
Servings: 12 -15 doughnuts


  • 1/3 cup + 1 tablespoon granulated sugar plus extra for rolling
  • 2 tablespoons active dry yeast
  • 1/2 cup warm Blue Diamond Almond Breeze Original AlmondMilk
  • 2 1/2 cups cake flour
  • 3 large egg yolks
  • 1/2 teaspoon almond extract
  • 3 tablespoons unsalted butter softened to room temperature
  • 1 teaspoon fine kosher salt
  • vegetable or canola oil for frying
  • raspberry seedless jam jam of your choice or vanilla cream may be substituted


  • Combine 1 tablespoon of the sugar, yeast and Blue Diamond Almond Breeze Original AlmondMilk in a small bowl. Stir gently and let stand for about 8 minutes, or until it is extremely foamy.
  • While the yeast is foaming, add the cake flour to the bowl of your stand mixer. Create a well in the center. Add the egg yolks, almond extract, butter, salt, remaining 1/3 cup granulated sugar, and yeast mixture. Fold the ingredients together with a wooden spoon until just combined. Attach the bowl to the stand mixer and attach the dough hook. Knead the dough for about 5 minutes or until a ball forms, it is smooth and just slightly stretchy. Transfer the dough to a well-oiled bowl and cover with a slightly damp tea towel. Place it in a warm place and let it rise for about 2 hours, or until it has double in size.
  • Once the dough has risen, dump the dough onto a floured surface. Roll out the dough to about 1/4 inch thick. Taking a 2-inch round cookie cutter, cut out 12-14 doughnuts (or as many as the dough will allow). Cover with a tea towel and let sit for another 15 minutes.
  • Meanwhile, add the oil to a large pot. Pour it so there is at least 3 inches of depth. Heat the oil to 360-370 degrees F. Have a shallow bowl of granulated sugar ready for rolling. Line a large plate or baking sheet with paper towels. Using a wire spoon gently place 1-2 of the doughnuts into the hot oil. Let them fry for about 30 seconds and then flip them and fry for an additional 30 seconds. Transfer them to the paper towel-lined plate, and continue with the remaining dough. While each batch is frying, roll the previous batch in sugar and place them back on the baking sheet.
  • If you wish to fill your doughnuts, fill a pastry bag fitted with a #3 or #4 piping tip with jam or cream of your choice. The easiest way to fill your doughnuts is to gently pierce each side of each doughnut with a toothpick and then fill with the jam or cream. Fill all of your doughnuts with desired amount.
  • Enjoy the almond raspberry jelly doughnuts immediately for best results.