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Mini donuts with raspberry glaze

Total time
2 Hours 30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
2 Minutes
Rest time
2 Hours


For 20 mini donuts

For the dough
10 g ADAM - lievito madre natural yeast with dry yeast
50 ml Water
50 ml Milk
1 Egg
250 g Wheat flour no. 6 type 0 bio
40 g Sugar
1 package Vanilla sugar
1 pinch Salt
500 ml Oil for frying (optional)
For the glaze
50 ml Cream
50 g Raspberries
50 g White chocolate


  1. Knead all the dough ingredients until obtaining a homogeneous mixture. Form a ball and let it rest covered at room temperature for about 2 hours.
  2.  Divide the dough and form small balls. Make a hole in the center of each dough ball (for instance, with a small cookie cutter) or poke a hole in the center with your fingers and evenly stretch the shape.
  3.  Cook the donuts in the donut machine for about 2-3 minutes per side or fry them in hot fat on both sides until golden brown. Tip: The oil is hot enough when bubbles form around a wooden spoon inserted in it.
  4.  Drain on kitchen paper and let cool. Meanwhile, prepare the glaze.
  5.  For the glaze, bring the cream and raspberries to a boil and briefly simmer until the raspberries are soft. Coarsely chop the chocolate, strain the raspberry cream through a sieve. Melt the white chocolate in the hot raspberry cream.
  6.  Dip one side of the donuts into the glaze and let it drip. Depending on the opacity, dip a second time after about 15 minutes.

In collaboration with @annalenashearthbeat