Almond-Raspberry Doughnuts |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is one of those recipes I reach for when I feel like cooking... doughnuts. This is an awesome recipe. Enjoy! Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3 ounces almond paste |
1/2 cup sugar |
1/4 cup unsalted butter, room temperature |
1 egg |
1/3 cup milk |
1/2 teaspoon vanilla |
1 egg white, beaten |
1/4 cup raspberry preserves, strained |
vegetable oil (for frying) |
1/2 cup whipping cream |
3 tablespoons sugar |
1/4 teaspoon vanilla |
1/2 cup strained raspberry preserves |
1 1/2 teaspoons kirsch or 1 1/2 teaspoons framboise liqueur or 1 1/2 teaspoons brandy or 1 1/2 teaspoons orange juice |
1 tablespoon water |
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.
|
|