Almond-Raspberry Doughnuts Recipe

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Almond-Raspberry Doughnuts
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Ingredients
18
Count
Nutrition
660
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. In medium bowl, stir together flour, baking powder and salt.
  2. In large bowl, combine almond paste and 1/2 cup sugar; mix at low speed to break up almond paste into tiny pieces. Add butter; beat at medium speed 3 minutes or until fluffy. Add egg; beat until blended. At low speed, add milk and vanilla; beat until blended.
  3. Stir in flour mixture. (Dough will be very soft and sticky.) Cover; let stand 20 minutes.
  4. Line baking sheet with parchment paper. Place dough on well-floured surface; sprinkle dough with flour. With floured hands, pat dough to form 1/4-inch-thick round. With greased and floured 1 1/2-inch round cookie cutter, cut out circles; place on baking sheet. Brush half the circles with egg white.
  5. Place 1/4 cup preserves in small resealable plastic bag; seal bag. Make tiny cut in corner of bag with scissors. Squeeze 1/4 teaspoon jam in center of each egg white-glazed circle. Place remaining circles over raspberry-topped ones. Press around edges to seal. If necessary, roll with hands to form balls; flatten to 1/2-inch thickness.
  6. Heat 2 to 3 inches vegetable oil in heavy medium saucepan over medium heat to 375°F., using candy thermometer for accuracy. Deep-fry doughnuts 2 minutes or until golden brown, turning once. Remove doughnuts from oil; place on paper towels. (Doughnuts can be made up to 8 hours ahead. When ready to serve, warm doughnuts in 350°F oven for 5 minutes.).
  7. In small bowl, beat cream at medium speed until soft peaks form. Add 3 tablespoons sugar and 1/4 teaspoon vanilla; beat until slightly thicker. (Cream should still be soft and fall in soft mounds.).
  8. In small saucepan, combine 1/2 cup preserves, kirsch and water. Heat until melted and smooth, stirring occasionally.
  9. To serve, place 3 doughnuts on each dessert plate. Spoon whipped cream on plate beside doughnuts. Drizzle raspberry mixture over doughnuts and cream. Serve immediately. Refrigerate any leftover whipped cream.
  10. TIP *Strain raspberry preserves through fine strainer to remove seeds. You may use seedless raspberry preserves, but the color and flavor are better in the regular preserves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 659.83 Kcal (2763 kJ)
Calories from fat 214.82 Kcal
% Daily Value*
Total Fat 23.87g 37%
Cholesterol 88.48mg 29%
Sodium 341.53mg 14%
Potassium 402.77mg 9%
Total Carbs 99.6g 33%
Sugars 47.66g 191%
Dietary Fiber 2.98g 12%
Protein 11.61g 23%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 5%
Iron 1.4mg 8%
Calcium 173.2mg 17%
Amount Per 100 g
Calories 290.24 Kcal (1215 kJ)
Calories from fat 94.49 Kcal
% Daily Value*
Total Fat 10.5g 37%
Cholesterol 38.92mg 29%
Sodium 150.23mg 14%
Potassium 177.17mg 9%
Total Carbs 43.81g 33%
Sugars 20.96g 191%
Dietary Fiber 1.31g 12%
Protein 5.11g 23%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 0.6mg 8%
Calcium 76.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

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