Rhubarb Doughnuts combine fluffy, yeast-raised dough with sweet-tart rhubarb jam. These homemade doughnuts take some time, but they’re worth every minute. My neighbor brought these to a potluck last spring and I begged for the recipe. Now I make them every time rhubarb’s in season.
Why You’ll Love This Recipe
- Tastes like childhood memories – That sweet-tart rhubarb filling is pure nostalgia.
- Fresh beats store-bought – Homemade doughnuts are life-changing.
- Uses seasonal rhubarb – Perfect spring and summer treat.
- Makes 8 generous doughnuts – Enough to share with neighbors.
- Fun kitchen project – Kids love helping shape and fill these.
Rhubarb Doughnuts
- Total Time: 3 hours 15 minutes
- Diet: Vegetarian
Description
Rhubarb Doughnuts combine fluffy, yeast-raised dough with sweet-tart rhubarb jam filling that’ll transport you straight back to grandmother’s kitchen. These homemade beauties take some time, but they’re worth every minute.
Ingredients
250g (2 cups) white all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1/4 cube fresh yeast (20g, crumbled) or 2 1/4 teaspoons active dry yeast
1 large egg, beaten
1 1/4 cups whole milk
30g (2 tablespoons) unsalted butter, softened
100g fresh or frozen rhubarb, cut into small pieces
40g fresh or frozen raspberries
80g preserving sugar (or regular granulated sugar)
Vegetable oil for deep-frying
2 tablespoons powdered sugar for dusting
Instructions
1. Mix flour, sugar, salt, and crumbled yeast in large bowl. Combine beaten egg, milk, and soft butter in separate bowl. Add wet ingredients to flour mixture and knead about 10 minutes until soft and smooth.
2. Cover bowl with kitchen towel. Let dough rise at room temperature about 2 hours until doubled in size. Don’t rush this step – patience creates fluffy doughnuts!
3. While dough rises, make rhubarb jam. Combine rhubarb pieces, raspberries, and preserving sugar in wide pan. Bring to boil, then boil 4 minutes while stirring constantly. Let cool slightly, puree with immersion blender, and cool completely.
4. Divide risen dough into 8 equal portions. Shape each into smooth ball and place on parchment paper. Cover and let rise 30 minutes more until puffy.
5. Heat oil in deep pot to 160°C (320°F). Use candy thermometer to check temperature. Flatten dough balls slightly by hand before frying.
6. Using slotted spoon, carefully slide dough balls into hot oil bottom-side up. Fry 4 minutes on each side until deep golden brown. Drain on paper towels.
7. Once cool enough to handle, insert drinking straw two-thirds into each doughnut. Wiggle straw back and forth to create 5mm hole. Transfer cooled jam to piping bag with smooth 5mm tip and pipe into doughnuts. Dust generously with powdered sugar.
Notes
Don’t rush the rising times. Patience creates light, fluffy doughnuts. Rushed dough makes dense, heavy results.
Oil temperature is crucial – use thermometer. Too hot burns outside before cooking inside. Too cool makes greasy doughnuts.
Personal Secret: I add tiny pinch of cardamom to my dough. Nobody can figure out that secret warmth in the flavor!
Warm spot helps dough rise faster – near oven or in sunny window.
Make extra jam – it’s incredible on toast!
These are honestly best same day. Store unfilled in airtight container overnight if needed, fill and dust just before serving.
Fresh or frozen rhubarb both work. Strawberries can replace raspberries.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: German
Ingredients You’ll Need
Dough: 250g (2 cups) white flour, 2 tbsp sugar, 1 tsp salt, 1/4 cube yeast (20g crumbled), 1 egg (beaten), 1 1/4 cups milk, 30g (2 tbsp) butter (soft)
Rhubarb Jam: 100g rhubarb (small pieces), 40g raspberries, 80g preserving sugar
For Frying & Finishing: Oil for deep-frying, 2 tbsp powdered sugar for dusting
Fresh or frozen rhubarb works. Strawberries replace raspberries beautifully. Active dry yeast works if you don’t have fresh yeast.
Why These Ingredients Work
Yeast-raised dough creates that light, airy texture that makes doughnuts so special. Patience with rising pays off in fluffy, tender results.
Rhubarb brings beautiful pink color and tart flavor that balances sweet dough perfectly. Raspberries add extra fruity sweetness and gorgeous color.
Preserving sugar helps jam set quickly without long cooking. Regular sugar works too – just cook a bit longer.
Milk and butter in dough create rich, tender crumb. Egg adds structure and beautiful golden color.
Essential Tools and Equipment
- Large mixing bowl
- Kitchen towel for covering dough
- Wide pan for jam
- Immersion blender or potato masher
- Deep pot for frying
- Candy thermometer
- Slotted spoon
- Paper towels for draining
- Piping bag with smooth tip
- Drinking straw for making holes
Step-by-Step Instructions
Step 1: Make the Dough
Mix flour, sugar, salt, and crumbled yeast in large bowl. Combine beaten egg, milk, and soft butter, add to flour. Knead about 10 minutes until soft and smooth – use mixer or go old-school by hand!
Step 2: First Rise
Cover bowl with kitchen towel. Let rise at room temperature about 2 hours until doubled in size. This is where the magic happens – don’t rush it!
Step 3: Make Rhubarb Jam
While dough rises, combine rhubarb, raspberries, and preserving sugar in wide pan. Bring to boil, then boil 4 minutes while stirring. Let cool slightly, puree, and cool completely.
Step 4: Shape Doughnut Balls
Divide risen dough into 8 portions. Shape into balls, place on parchment paper. Cover and rise 30 minutes more – they’ll puff up beautifully!
Step 5: Fry to Golden Perfection
Heat oil in pot to 160°C (320°F). Flatten balls slightly by hand before frying. Using slotted spoon, slide into oil bottom-side up. Fry 4 minutes each side until golden brown.
Step 6: Fill and Dust
Drain on paper towels. Once cool enough to handle, poke straw two-thirds into each doughnut, wiggle to make 5mm hole. Pipe jam into doughnuts using piping bag. Dust generously with powdered sugar!
You Must Know
Don’t rush the rising times. Patience creates light, fluffy doughnuts. Rushed dough makes dense, heavy results.
Oil temperature is crucial – use thermometer. Too hot burns outside before cooking inside. Too cool makes greasy doughnuts.
Personal Secret: I add tiny pinch of cardamom to my dough. Nobody can figure out that secret warmth in the flavor – they just know these taste special. My grandmother’s trick!
Pro Tips & Cooking Hacks
- Warm spot helps dough rise faster – near oven or in sunny window
- Flatten balls gently before frying for even cooking
- Fry bottom-side up first for prettier tops
- Don’t skip wiggling straw – makes proper hole for filling
- Fill while slightly warm for easier piping
- Make extra jam – it’s incredible on toast!
Flavor Variations & Suggestions
Strawberry-rhubarb filling uses half strawberries, half rhubarb. Classic combination everyone loves!
Vanilla custard filling instead of jam makes these bakery-style. Kids prefer this version.
Cinnamon-sugar coating instead of powdered sugar for churro vibes. Roll while still warm for sugar to stick.
Chocolate glaze topping with rhubarb filling inside. Unexpected combo that works beautifully!
Make-Ahead Options
Make jam 3 days ahead. Store in fridge until ready to fill doughnuts.
Dough can do overnight rise in fridge after kneading. Brings out better flavor! Let come to room temp before shaping.
These are honestly best same day. If you must make ahead, store unfilled in airtight container overnight. Fill and dust just before serving for best results.
Don’t freeze filled doughnuts – jam makes them soggy. Unfilled doughnuts freeze okay for 1 month but lose that fresh magic.
What to Serve With Rhubarb Doughnuts
Fresh brewed coffee or tea for breakfast treat. These are perfect with your morning cup on the porch!
Cold milk for kids’ afternoon snack. My children race home from school when they smell these!
Fresh fruit salad balances richness. Berries and melon especially good with rhubarb flavors.
Vanilla ice cream for over-the-top dessert. Warm doughnut with cold ice cream is pure bliss!
Allergy Information
Contains: Wheat, dairy, eggs
Dairy-free: Use plant milk and vegan butter. Works great!
Egg-free: Try flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Texture slightly different but still good.
Gluten-free: Very difficult – yeast dough needs gluten structure. Better to try GF doughnut recipe from scratch.
Storage & Reheating
Room temperature: Airtight container, same day best. Two days maximum – they dry out quickly.
Reheat: Microwave 10-15 seconds to warm slightly. Don’t overheat or jam gets molten lava hot!
Pro tip: These really shine fresh. Plan to share with neighbors, coworkers, or freeze unfilled extras.
FAQ
Can I bake instead of fry?
You can, but they won’t be traditional doughnuts. Bake at 375°F for 12-15 minutes for doughnut-shaped rolls.
What if I don’t have preserving sugar?
Regular granulated sugar works. Cook jam bit longer until it thickens – about 6-7 minutes total.
Can I use instant yeast?
Yes! Use 2 1/4 teaspoons instant yeast. Mix directly with flour – no need to proof first.
Why are mine dense?
Probably didn’t rise long enough or oil temp was wrong. Give dough full rising time and check oil with thermometer.
Can kids help make these?
Absolutely! They can help knead, shape balls, and dust with sugar. Keep them away from hot oil though – that’s grown-up job!
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