Prep 15 mins
Cook 30 mins
This is one of those recipes I reach for when I feel like cooking... doughnuts. This is an awesome recipe. Enjoy!
- 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
- In medium bowl, stir together flour, baking powder and salt.
- 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.
- Stir in flour mixture. (Dough will be very soft and sticky.) Cover; let stand 20 minutes.
- 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.
- 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.
- 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.).
- 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.).
- In small saucepan, combine 1/2 cup preserves, kirsch and water. Heat until melted and smooth, stirring occasionally.
- 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.
- 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.