Raspberry Mint Filled Doughnuts with White Rum Glaze

Combine fresh raspberries, 180 grams granulated sugar, and 15 milliliters fresh lemon juice in a small saucepan using a silicone spatula to crush berries lightly.

Place the saucepan over medium-high heat and bring the raspberry mixture to a vigorous rolling boil, stirring frequently with the silicone spatula.

Lower heat slightly and simmer the jam until it reaches 104°C (220°F) on a digital probe thermometer or sheets thickly off the back of a cold metal spoon.

Remove the saucepan from the heat, immediately stir in 10 grams finely chopped fresh mint leaves, and cover the pan tightly for 5 minutes to infuse herbal aromatics.

Transfer the hot jam into a medium mixing bowl and place it in the refrigerator to cool completely until thick and chilled.

Whisk 180 milliliters whole milk warmed to 38°C (100°F) with 7 grams instant yeast and 10 grams of the recipe granulated sugar in a small measuring cup, then let stand for 5 minutes.

Add 500 grams bread flour, the remaining 40 grams granulated sugar, 8 grams fine sea salt, 2 whole eggs, 1 egg yolk, 5 milliliters vanilla extract, and the proofed yeast milk to the bowl of a stand mixer fitted with the dough hook.

Knead the dough on medium-low speed for 8 minutes until gluten develops and the dough pulls cleanly away from the bowl walls.

Keep the mixer running on medium-low speed and incorporate 80 grams softened butter one cube at a time, allowing each addition to absorb completely before adding the next, then knead for 6 minutes more until the dough passes the windowpane test.

Form the dough into a taut ball, place it into a lightly oiled bowl, cover with a damp cloth, and proof at warm room temperature around 24°C (75°F) until doubled in volume.

Turn the dough onto a clean, un-floured work surface, gently deflate by pressing flat with your palms, and divide into 12 equal portions weighing approximately 75 grams each using a digital kitchen scale.

Roll each dough piece into a tight, smooth sphere using a cupped hand on the counter, place each onto an individual 10cm square of parchment paper arranged on a baking sheet, cover loosely with plastic wrap, and proof until puffy and airy.

Pour 1500 milliliters canola oil into a heavy-bottomed Dutch oven, clip a candy or deep-fry thermometer to the side, and heat over medium heat until the oil stabilizes at 175°C (350°F).

Carefully lower 3 dough rounds into hot oil paper-side up, use kitchen tongs to peel off and discard parchment paper as it releases, and fry for 2 minutes on the first side until deep golden, then flip using a slotted spoon and fry the second side for 1 minute 30 seconds until the interior reaches at least 88°C (190°F).

Lift fried doughnuts from the oil with a slotted spoon or spider strainer and set them onto a wire cooling rack set over a baking sheet to drain and cool completely to room temperature.

Whisk 200 grams sifted powdered sugar, 35 milliliters white rum, 15 milliliters whole milk, and 1 gram fine sea salt in a medium mixing bowl until entirely smooth, glossy, and ribbons slowly off the whisk.

Fit a piping bag with a Bismarck filling tip, fill with chilled raspberry mint jam, puncture the side equator of each cooled doughnut, and pipe approximately 25 grams of jam inside until the doughnut feels heavy and plump.

Dip the top half of each filled doughnut directly into the white rum glaze, twist gently to coat evenly, lift while letting excess glaze drip back into the bowl, and return right-side-up to the wire cooling rack.

Allow glazed doughnuts to rest undisturbed on the wire cooling rack for 15 minutes so the white rum glaze sets into a fragile, crackly crust before serving.