Raspberry Filled Caramel Donut Holes

Raspberry Filled Caramel Donut Holes


Caramel flavored donut holes are filled with our sweet Seedless Red Raspberry Preserves before being brushed with butter and rolled in caramel sugar. These Raspberry Filled Caramel Donut Holes are the perfect weekend treat for breakfast or dessert.


Prep Time: 20 minutes
Total Time: 35 minutes
Servings: 4 dozen



1/2 cup Butter, softened
1/2 cup Vegetable oil
1 cup Sugar
2/3 cup Brown sugar
4 Eggs
2 tsp. Caramel extract
3 tsp. Baking powder
1/2 tsp. Baking soda
1 1/2 tsp. Salt
5 1/3 cups Flour
2 cups Milk
11 oz. Robert Rothschild Farm Seedless Red Raspberry Preserves
1 cup Sugar
1/8 tsp. Caramel extract
1/2 cup Butter, melted



Preheat oven to 325 degrees F. In the bowl of an electric mixer, cream together butter, vegetable oil, sugar and brown sugar. Add eggs and 2 teaspoons caramel extract and mix until combined. Add baking powder, baking soda and salt. Stir in flour and milk, alternating between the two and beginning and ending with the flour until just combined. Using a tablespoon scoop, add batter to cavities of cake pop pan. Place top on pan and lock into place. Bake 15 - 17 minutes or until golden. Fill pastry bag or zip top bag with corner snipped and fitted with decorating tip with plain circular opening with preserves. Push tip into the top of each donut hole and squeeze bag as you pull it from the center of each donut hole. Remove holes to cooling rack. Stir 1/8 teaspoon caramel extract into sugar. Brush each filled hole with butter and roll in caramel sugar mixture.

Recipe created by Melanie Bauer at, melaniemakes.com.