Gluten Free Raspberry Doughnuts

These Gluten Free Raspberry Doughnuts are light, fluffy, and filled with tangy raspberry curd, then rolled in raspberry sugar and finished with a touch of whipped cream. I love making them because they taste just as indulgent as classic bakery doughnuts but with a gluten free twist. Each bite has the perfect balance of sweet, tart, and creamy.

Why You’ll Love This Recipe

I love this recipe because it combines fresh raspberries with a soft gluten free brioche-style doughnut. The raspberry curd is bright and tangy, the doughnuts fry up golden and pillowy, and the raspberry sugar makes them extra special. I also like that they look beautiful and feel impressive, making them perfect for celebrations or whenever I want to treat myself.

Ingredients

Raspberry curd:
150 g (1¼ cups) fresh or frozen raspberries
30 g (2 tbsp) freshly squeezed lemon juice
75 g (¼ cup + 2 tablespoons) caster/superfine or granulated sugar
1 US large/UK medium egg, room temperature
1 US large/UK medium egg yolk, room temperature
¼ tsp salt
55 g (½ stick) unsalted butter, cubed
½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Gluten free lemon brioche dough:
15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)
180 g (¾ cup) warm water
50 g (¼ cup) caster/superfine or granulated sugar
zest of 1 lemon (Ideally, use organic unwaxed lemons.)
160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)
135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your doughnuts might be slightly less fluffy.)
25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you’re not sensitive to oats.)
6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)
6 g (1½ tsp) baking powder
5 g (2 tsp) xanthan gum
5 g (1 tsp) salt
100 g (⅓ cup + 1½ tbsp) whole milk, warm
1 US large/UK medium egg, room temperature
35 g (2½ tbsp) unsalted butter, melted

Raspberry sugar:
150 g (¾ cup) caster/superfine or granulated sugar
15 g (½ cup) freeze-dried raspberries

Vanilla whipped cream:
115 g (½ cup) heavy/double cream, cold from the fridge
15 g (2 tbsp) powdered/icing sugar
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
fresh raspberries, for decorating (optional)

You will also need:
oil for frying (The best oil for frying is one that’s neutral in flavour and has a high smoking point. I like to use sunflower oil.)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. To make the raspberry curd, I cook raspberries, lemon juice, and sugar in a saucepan until the raspberries break down. I strain to remove seeds, then whisk in the egg, egg yolk, and salt over low heat until thickened. I stir in butter and vanilla, then chill until set.
2. For the dough, I mix psyllium husk with warm water to form a gel. I add sugar, lemon zest, flours, yeast, baking powder, xanthan gum, and salt, then stir in milk, egg, and melted butter until a dough forms.
3. I knead the dough lightly, cover, and let it rise in a warm spot for about 1 hour, until slightly puffy.
4. I roll the dough on a floured surface, cut into rounds, and let them rise again for 30 minutes.
5. I heat oil in a deep pan to 350°F (175°C) and fry the doughnuts in batches until golden brown on both sides. I drain them on paper towels.
6. I grind the sugar and freeze-dried raspberries together, then roll the warm doughnuts in the raspberry sugar.
7. I whip the cream, powdered sugar, and vanilla until fluffy.
8. I fill the doughnuts with raspberry curd, pipe some whipped cream on top, and garnish with fresh raspberries if I want an extra touch.

Servings and Timing

This recipe makes about 12 doughnuts. The total time is around 3 hours, including rising, cooking, and filling.

Variations

Sometimes I swap the raspberry curd for lemon curd or chocolate ganache. I also like rolling them in plain sugar for a simpler version. For a dairy free option, I use vegan butter, dairy-free milk, and coconut cream instead of heavy cream.

Storage/Reheating

I store the doughnuts in an airtight container at room temperature for up to 1 day, but they taste best fresh. For longer storage, I refrigerate filled doughnuts for up to 2 days. To reheat, I warm them briefly in the microwave, though they’re best eaten the day they’re made.

FAQs

Can I bake these instead of frying?

Yes, but they won’t be as fluffy. I bake at 350°F (175°C) for about 15–18 minutes.

Do I need a stand mixer for the dough?

No, I can mix it by hand, but a stand mixer makes it easier.

Can I use frozen raspberries for the curd?

Yes, I just thaw and drain them before cooking.

Can I make the curd ahead of time?

Yes, I prepare it up to 3 days in advance and store it in the fridge.

What oil is best for frying?

I like sunflower oil, but canola or vegetable oil also work well.

Can I skip the raspberry sugar?

Yes, plain sugar works, but the raspberry sugar adds extra flavor and color.

Can I freeze these doughnuts?

I freeze the plain fried doughnuts without filling and add the curd later after thawing.

Can I use a different flour blend?

Yes, but the texture may vary—sticking close to the suggested flours works best.

Can I make them dairy free?

Yes, I replace butter and cream with plant-based alternatives.

How do I keep the doughnuts from getting greasy?

I make sure the oil is at the right temperature—too cool and the doughnuts absorb oil, too hot and they burn.

Conclusion

These Gluten Free Raspberry Doughnuts are one of my favorite indulgent treats because they’re fruity, fluffy, and completely irresistible. I love the contrast of tart raspberry curd with sweet whipped cream and sugar-coated doughnuts. They take some time to make, but the result is worth every bite.

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