Rhubarb Doughnuts: Fresh Spring Treats You’ll Love

Rhubarb Doughnuts bring bright spring flavors to your breakfast table with tender, fluffy dough and tangy rhubarb-raspberry filling. Deep-fried to golden perfection and dusted with powdered sugar, each doughnut delivers sweet-tart satisfaction in every bite. While they take a bit of time to rise, the hands-on work stays simple enough for weekend baking projects.

Why You’ll Love This Recipe

• Showcases fresh rhubarb in a creative, unexpected way beyond pies
• Homemade doughnuts taste infinitely better than store-bought versions
• Raspberry jam filling adds beautiful color and complementary fruity flavor
• Makes perfect weekend baking project for the whole family
• Guests will be amazed you made these gorgeous doughnuts yourself

Equipment Needed

• Large mixing bowl
• Deep heavy-bottomed pot or deep fryer
• Candy/oil thermometer
• Slotted spoon or spider strainer
• Paper towels for draining
• Piping bag with smooth tip
• Baking sheet with parchment paper
• Clean kitchen towels

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Ingredients You’ll Need

For the Dough:

• 250g white flour (about 2 cups)
• 2 tbsp sugar
• 1 tsp salt
• ¼ cube fresh yeast, crumbled (about 20g)
• 1 egg, beaten
• 1¼ cups milk
• 30g butter, softened (about 2 tbsp)

For the Rhubarb Jam:

• 100g rhubarb, cut into small pieces (about ¾ cup)
• 40g raspberries (about ⅓ cup)
• 80g preserving sugar (about ⅓ cup)

For Frying and Finishing:

• Vegetable oil for deep frying
• 2 tbsp powdered sugar for dusting

Ingredient Notes

Fresh yeast creates the lightest, fluffiest doughnuts with classic flavor. Active dry yeast substitutes if you can’t find fresh yeast – use one packet (2¼ tsp) instead. Proof active dry yeast in warm milk before adding to flour.

Preserving sugar contains pectin which helps jam set properly. Regular granulated sugar works in a pinch but jam may be slightly looser. Fresh or frozen rhubarb both work beautifully in the filling.

Room temperature ingredients blend more smoothly into dough. Take butter, eggs, and milk out of refrigerator 30 minutes before starting. This ensures even mixing and proper dough development.

Step-by-Step Instructions

Step 1: Make the Dough

Mix flour, sugar, salt, and crumbled yeast in a large bowl. Whisk together beaten egg, milk, and softened butter separately, then add to flour mixture. Knead for 10 minutes until dough becomes soft, smooth, and elastic. Cover bowl with clean kitchen towel and let rise at room temperature for 2 hours until doubled in size.

Step 2: Prepare Rhubarb Jam

While dough rises, combine chopped rhubarb, raspberries, and preserving sugar in a wide pan. Bring to boil over medium-high heat, stirring constantly. Boil for 4 minutes until thickened and jammy. Let mixture cool slightly, then puree until smooth with immersion blender or in regular blender. Cool completely before using.

Step 3: Shape the Doughnuts

Divide risen dough into 8 equal portions and shape each into smooth ball. Place balls on parchment-lined baking sheet with space between them. Cover with towel and let rise for 30 minutes at room temperature until puffy.

Step 4: Fry the Doughnuts

Fill heavy pot one-third full with oil and heat to 320°F (160°C). Flatten each dough ball slightly by hand before frying. Using slotted spoon, carefully slide doughnuts into hot oil bottom-side up, working in batches of 2-3. Fry for 4 minutes per side until deep golden brown. Remove and drain on paper towels.

Step 5: Fill and Finish

Let doughnuts cool for 10 minutes. Insert straw two-thirds into each doughnut, wiggling back and forth to create 5mm opening. Transfer cooled jam to piping bag fitted with smooth 5mm tip. Pipe jam into each doughnut until you feel slight resistance. Dust generously with powdered sugar.

Pro Tips & Cooking Hacks

• Keep oil temperature consistent for evenly cooked, non-greasy doughnuts
• Make jam up to one week ahead and store in refrigerator
• Use thermometer for accurate oil temperature – too hot burns outside before inside cooks
• Don’t skip the second rise – it makes doughnuts light and airy
• Fry test doughnut first to check oil temperature and cooking time
• Fill doughnuts while still slightly warm so jam absorbs better

Tips & Variations

Replace rhubarb-raspberry filling with your favorite jam flavors. Strawberry, blueberry, or apricot all work wonderfully. Chocolate ganache or vanilla pastry cream make decadent alternatives to fruit fillings.

For baked version, skip deep frying and bake at 375°F for 12-15 minutes until golden. Brush with melted butter before dusting with sugar. Baked doughnuts taste lighter but less traditional than fried.

Add lemon zest to dough for extra brightness that complements rhubarb beautifully. Mix cinnamon-sugar instead of plain powdered sugar for coating. Drizzle with simple glaze made from powdered sugar and milk.

Serving Suggestions

Serve Rhubarb Doughnuts warm with hot coffee or tea for perfect weekend breakfast. They make stunning centerpiece for spring brunch spreads alongside fresh fruit and yogurt. Kids love these as special after-school treats.

Package doughnuts in clear cellophane bags tied with ribbon for homemade gifts. Serve at baby showers, Mother’s Day brunches, or Easter celebrations for memorable dessert. They disappear quickly at bake sales and fundraisers.

Common Mistakes

• Using cold ingredients which prevents dough from rising properly
• Not kneading long enough, resulting in dense, heavy doughnuts
• Frying at wrong temperature – too hot burns outside, too cool makes greasy doughnuts
• Skipping the pureeing step, leaving chunky filling that won’t pipe smoothly
• Filling doughnuts too soon while they’re hot, causing jam to melt out
• Overcrowding pot while frying, which drops oil temperature dramatically

What to Serve With Rhubarb Doughnuts

Create complete spring brunch by serving doughnuts alongside fresh fruit salad and scrambled eggs. Hot coffee, cappuccino, or chai lattes complement sweet treats perfectly. Crispy bacon adds savory contrast to sweet doughnuts.

For afternoon tea service, arrange doughnuts on tiered stand with finger sandwiches and scones. Fresh lemonade or iced tea makes refreshing beverage pairing. Small bowl of whipped cream for dipping adds extra indulgence.

Frequently Asked Questions

Can I use instant yeast instead?

Yes, use 2¼ teaspoons instant yeast. Mix directly with dry ingredients without proofing first. Rising times stay the same.

How do I store leftover doughnuts?

Store in airtight container at room temperature for up to 2 days. Don’t refrigerate as this makes them stale faster. Warm briefly before serving.

Can I make these without a thermometer?

Drop small piece of bread in oil – it should brown in 60 seconds at correct temperature. A thermometer ensures more consistent, reliable results.

What if I don’t have preserving sugar?

Use regular granulated sugar plus 1 teaspoon lemon juice or pectin powder. Jam may be slightly looser but still works fine for filling.

Can I freeze these doughnuts?

Freeze unfilled doughnuts for up to 1 month. Thaw completely, warm slightly, then fill and dust with sugar before serving for best results.

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