Raspberry Filled Donuts
Prep & Rise Time: 2 1/2 hours | Cook Time: 30 min | Course: Breakfast | Yield: 12
Chocolate covered soft tender doughnuts with a raspberry filling (or cardamom cream) are the perfect way to start a holiday, new year or any day...just saying. Roll any scrappy bits of dough into “doughnut holes” and then into cardamom cinnamon sugar while they are still hot.
⅔ cup milk, warmed
1 Tbsp yeast
⅓ cup sugar
3 ½ cups flour
2 tsp kosher salt
½ cup butter, softened
3 eggs
Pour luke warmed milk in a stand mixer and add yeast and sugar, let set one minute. Add flour, salt, butter and eggs. Mix on medium low speed for 4 minutes. Scrape dough down the sides of the bowl and cover overnight (or for an hour in a warm draft free place).
Roll dough into a ½ “ thickness. Cut into 4” rounds with a biscuit cutter or glass. Let doughnuts rise in a draft free warm place for about an hour (I like the oven with the light turned on, it adds just a touch of warmth). Roll scraps into small rounds for the “doughnut holes”.
Fry doughnuts in peanut or avocado oil (or other oil that is good for frying) at 375* for 2-3 minutes per side or until the center registers 190* on an insta-thermometer. Drain on paper towels till cool to the touch. Fill with raspberry filling (or cardamom custard).
Raspberry Filling:
12 oz raspberries
½ cup sugar
2 Tbsp cornstarch
Pinch of salt
Shot of chambord
Juice of ½ a lemon
Mix raspberries, sugar and cornstarch in a medium saucepan. Add salt, chambord and lemon juice and cook over medium heat until thickened and any milky look clears. Allow to cool before filling doughnuts.
Fry the “doughnut holes” for about 1 minute aside and let drain on paper towels. Roll in spiced sugar immediately while they are still warm.
Cardamom Cinnamon Sugar:
½ cup sugar
1 tsp cinnamon
½ tsp cardamom
¼ tsp ginger
Nutmeg, a sprinkle
Mix together in a pie plate (or other shallow container) with a fork and roll doughnut holes in mixture while still warm.
Chocolate Glaze:
1 ½ cups powdered sugar
¼ cup baking cocoa
3 Tbsp milk
2 tsp vanilla
Mix powdered sugar, cocoa, milk and vanilla together with a fork until smooth. Dip filled donuts until the tops are well coated. Let set a couple of minutes for the glaze to set (if you can wait that long).
Cardamom Custard:
3 cups milk
1 cup cream
¾ cup sugar
¼ cup cornstarch
⅛ tsp salt
2 eggs
2 Tbsp butter
1 tsp cardamom
2 Tbsp vanilla
Cook the milk and cream over low heat in a saucepan. Whisk together the sugar, cornstarch and salt in a mixing bowl. Whisk eggs in the mixing bowl and a ladleful of hot milk to form a thin paste. Whisk this mixture together well so your eggs will not curdle. Continue whisking in ladlefuls until the milk mixture is about half used. Pour egg & hot milk mixture back into the pot and cook stirring with a wooden spoon until thickened. Turn off heat and stir in butter, cardamom and vanilla. Let cool before filling donuts.
