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Salmonberry Doughnut served fresh
Fruity and soft salmonberry filled doughnut

Salmonberry doughnuts

Author: Flavelo
Recipes Cakes and Desserts
The salmonberry (Rubus spectabilis) is a vibrant berry native to North America, reminiscent of a raspberry. In this recipe, the fruit's tart, wild flavour meets classic, sweet doughnut dough. Since it is rare here, the recipe works perfectly with a mixture of raspberries and blackberries, which gives a similar flavour profile.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Piping bag
  • Doughnut cutter
  • Pan for frying
  • Slotted spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour, sugar, salt, and yeast, then knead into a dough with the lukewarm milk, egg, and melted butter.

Tip: The dough should be shiny and elastic by the end of kneading.
2 ✓

Prove in a warm place for about 60 minutes until doubled in size.

Tip: Well-risen dough is full of gas bubbles; this gives the doughnut its softness.
3 ✓

Roll out to a finger's thickness, cut out, and let the rounds rest for another 30 minutes.

Tip: Resting after shaping (relaxation) ensures the dough won't shrink during frying.
4 ✓

Fry the doughnuts in 170°C oil until golden brown, then drain.

Tip: The golden brown colour indicates caramelisation of sugars (Maillard reaction).
5 ✓

Once cool, fill with the jam (to which you can mix lemon zest for freshness) using a piping bag.

Tip: The essential oils of the lemon zest counterbalance the sweetness of the jam.
6 ✓

Roll in cinnamon icing sugar.

Tip: Roll whilst still lukewarm so the sugar sticks better.

Recipe FAQ

Where can I get salmonberry?
It is hard to find locally; feel free to substitute with raspberries or blackberries, or perhaps redcurrants for acidity.
The doughnut is too dark but raw in the middle.
The oil is too hot. Turn the heat down and fry it more slowly.

Ingredients

  • 300 g Plain flour
  • 50 g Granulated sugar
  • 1 pinch Salt
  • 7 g Dried instant yeast
  • 150 ml Lukewarm milk
  • 1 pcs Egg
  • 5 g Melted butter
  • 1 tsp Vanilla extract
  • 120 g Salmonberry jam (or raspberry jam)
  • 1 tsp Grated lemon zest
  • 100 g Icing sugar
  • 0.5 tsp Ground cinnamon
  • 500 ml Oil (for frying)