with dogmatic raspberry chocolate filling
3 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup granulated sugar
1 cup warm milk
2 envelopes dry yeast
2 large eggs, lightly beaten
3 tablespoons melted unsalted butter
Vegetable oil for frying
Raspberry Chocolate Filling
3/4 cup heavy cream
2 cups fresh raspberries
9 ounces milk chocolate, chopped
Confectioners’ sugar, for dusting
- Make the doughnuts. Mix the flour and salt in a large mixing bowl. Use your thumb to make a well in the center of the bowl, pushing the flour up the side.
- In a separate bowl, combine the granulated sugar and warm milk. Slowly pour the milk mixture into the center of the flour well (you want to keep the milk as separate as possible from the flour). Sprinkle the yeast over the top of the milk and, using a fork, lightly whisk the yeast into the milk, being sure to keep milk in the center of the well. Sprinkle a little flour over the milk. Set the bowl aside until the yeast foams and begins to puff up through the flour, about 20 minutes.
- Using your fingers or a fork, begin bringing the flour into the center of the bowl, working the milk and flour into a dough. Add the eggs one at a time once the mixture becomes too dry. Add the melted butter and continue working by hand or with the paddle attachment in a standing mixer until you form a smooth dough. Continue working either by hand or with a dough hook for 5 to 8 minutes longer.
- Turn the dough once in a lightly oiled bowl so all sides are oiled. Cover with a clean kitchen cloth and set aside until doubled in size, 1 to 2 hours.
- Roll the dough until 3/8 inch thick and cut into 2 1/2-inch rounds using a biscuit cutter or the top of a juice glass. Set the dough circles on a baking sheet and cover with a clean cloth. Set aside to rise again, about 30 minutes.
- Fill a deep pot with enough oil to come halfway up the sides. Heat the oil to 365°F. Carefully slide several doughnuts into the hot oil, making sure not to crowd the pot. Fry until golden brown, about 1 minute per side. Remove with a slotted spoon to dry on a cooling rack. Repeat with the remaining doughnuts.
- Make the filling. Bring the cream to a simmer. While the cream warms, crush the raspberries with the back of a wooden spoon or run briefly through a blender. Combine the raspberries and chocolate in a heatproof bowl. Pour the warm cream over the mixture and let sit until chocolate begins to melt, about 1 minute. Whisk until combined. You will still see raspberry seeds and have bits of delicious raspberry pulp.
- When the doughnuts are cool enough to touch, use a pastry bag to pipe the raspberry filling through a hole in the bottom of each doughnut. Dust with confectioners’ sugar and serve immediately.
Quantity: 12 to 16 doughnuts