White Chocolate and Raspberry Baked Doughnuts

Barbara Oseland


I know... BAKED doughnuts??? Well, I miss terribly my Sunday morning filled jelly doughnuts. Go get a paper, a doughnut and enjoy the morning... Well, with purse stings tightening, I can no longer enjoy the morning paper or the doughnut!! What is a girl to do??? Make your own!! These are baked not fried (I refuse to fry anything at home). I have seen some recipes that you get help from the store, but then you still must fry! Working at a bakery for years, I try everything I can to "not fry the doughnuts". These are delish, and I don't miss the gas station ones, or the morning paper!

★★★★★ 2 votes
1 Hr
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The puff pastry makes this such a light treat. I used raspberry jam but use whatever your taste buds prefer. My mornings just got a little sweeter!


1 Tbsp
1 pkg
puffed pastry sheets from frozen section
9 tsp
raspberry jam
white chocolate chips (5 per doughnut)

How to Make White Chocolate and Raspberry Baked Doughnuts


  • 1Remove frozen puff pastry from the box and set the two pieces on a baking sheet to thaw. This takes about 30-40 minutes.
  • 2Preheat oven to 400°F.
  • 3Using a 3-inch cookie cutter, cut each piece of puff pastry into nine rounds. Place half of the puff pastry rounds on a non-stick cookie sheet...a Silpat or parchment paper is great for cleanup later!
  • 4Top each round with 1 tsp. of your favorite jam or jelly. I love jam with seeds, but you can use jam without if you prefer.
  • 5Put equal amounts of chips on top of the jam in each doughnut and lightly press them in so they are "nestled" in there.
  • 6Combine 1 egg and 1 tbsp of water and whisk well until frothy. Brush the egg wash around the edges of the rounds.
  • 7Top with the remaining nine pastry rounds. Press well so the two pieces seal together...go slow to try to prevent any of the filling from coming out the sides.
  • 8Bake the doughnuts for 15-20 minutes, until puffed and golden, turning the baking sheet around halfway through to ensure even browning.
  • 9Be sure to let the doughnuts cool for at least 10 minutes to avoid burning yourself like I did. Dust with powdered sugar or icing.
  • 10The basic technique lends itself to all sorts of variations.
    Variation: Peanut Butter and Jelly - For filling use 1/2 cup peanut butter, 3 tbsp whipping cream, 2 tbsp powdered sugar and 1 tbsp honey mixed together and 1 tsp of your favorite jam. Then use 1 tsp peanut butter mixture and one of jam using same method above.
  • 11Variation 2: Use 1 tsp blueberry jam, 2-3 fresh blueberries for the center, then icing of powdered sugar and lemon juice. After baking dip top of the doughnut into the icing. Sprinkle or zest a bit of lemon rind on top of icing for additional flavor.
  • 12Variation 3: Using homemade orange marmalade, place 1 tsp for each doughnut, top with powdered sugar or icing of powdered sugar/orange juice and a bit of the orange rind.
  • 13You can use really any jam or preserves you would like. I have not yet tried this piping in a custard or lemon curd after baked.

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