Spiced Raspberry Jelly Doughnuts Recipes

RASPBERRY-JAM DOUGHNUTS

Steps:

• Place yeast and 3/4 cup plus 3 tablespoons buttermilk in the bowl of an electric mixer. Add powdered milk and 2 cups flour. Let stand 3 minutes. Using paddle attachment, mix on low speed 30 seconds. Increase speed to medium high; mix until dough is smooth and comes together, 2 to 3 minutes; the dough will be very sticky.
• Sift an even layer of flour onto a clean work surface. Turn out dough, and gather into a ball. Clean and lightly oil mixer bowl. Transfer dough to oiled bowl; cover with plastic. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
• Add remaining 5 tablespoons buttermilk, remaining 2 1/4 cups plus 2 tablespoons flour, sugar, salt, butter, nutmeg, cinnamon, and 8 egg yolks to yeast mixture. Mix on low speed until just combined, about 2 minutes. Increase speed to medium; beat until fully incorporated, about 3 minutes. Add 5 more egg yolks; mix on low speed 30 seconds. Increase speed to high, and beat 1 minute; dough will be very sticky.
• Lightly oil a large bowl. Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Gather dough into a smooth ball. Place in oiled bowl, cover, and set aside until doubled in size again, about 30 minutes.
• Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly flour two baking pans, and line another one with paper towels; set pans aside.
• In a small bowl, whisk remaining 2 egg yolks; cover with plastic. Place jam in a bowl; whisk until smooth. Set both aside.
• Turn out dough onto a heavily floured work surface. Divide the dough into two equal pieces. Working quickly, roll one piece of dough, stretching as you roll, into a 12- by-14-inch rectangle, about 1/4 inch thick. Using the dull side of a 2 1/4-inch round doughnut cutter, score 15 circles, spaced 1/4 inch apart. Using a pastry brush, brush each marked circle with beaten egg. Place 1 teaspoon jam in middle of each circle.
• Roll out the second piece of dough as the first. Carefully roll dough around the rolling pin, and, lining up edges, unroll it directly over first. Using dull side of a 1 1/2-inch round doughnut cutter, gently press around each mound, sealing layers, being careful not to cut through dough. Using sharp side of a 2 1/4- inch-round cutter, cut out doughnuts, being careful to keep jelly centered and dipping cutter in flour before each cut. Transfer doughnuts to a floured pan. Using a 1-inch round cutter, cut holes out of remaining scraps; transfer holes to other floured pan. Allow doughnuts and holes to rest 15 minutes.
• Working in batches of four, carefully transfer doughnuts to oil. Cook until golden on bottoms, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook until golden all over, 2 minutes more. Transfer doughnuts to the lined baking pan. Repeat with remaining doughnuts and holes.
• When doughnuts and holes have cooled, roll in sugar, and serve.

RASPBERRY DOUGHNUTS WITH MATCHA GLAZE

Steps:

• Reserve 3 tablespoons of the freeze-dried raspberries in a small bowl for serving, then place the remaining raspberries in a food processor along with the granulated sugar. Pulse until the raspberries are finely ground and the sugar becomes pink. Transfer to a large bowl. Add the flour, baking powder, salt and nutmeg and whisk together until completely combined.
• Whisk together the buttermilk, sour cream, whole egg, yolk, oil and vanilla in a medium bowl until completely combined. Fold into the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat out the dough to 3/4 inch thick.
• Working on the baking sheet, stamp out as many rounds as you can with a 3-inch round cutter, dipping the cutter in flour before each cut to prevent sticking. Then use a 1-inch round cutter to stamp out the center of each round, dipping the cutter in flour before each cut. Gather the dough scraps and gently re-roll without overworking the dough. Repeat the stamping until all the dough has been used-you should have 8 doughnuts and 8 doughnut holes.
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in vegetable oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 350 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer the doughnuts and the holes to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process drains a lot more of the oil than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar and matcha in a medium bowl until thoroughly integrated and no lumps remain. Whisk in 3 tablespoons of milk, stirring until the glaze is smooth and the consistency of honey; add more milk (up to 1 tablespoon more) or confectioners' sugar if necessary, to get the correct consistency.
• Crush the reserved freeze-dried raspberries in a small resealable bag.
• Dip each doughnut into the glaze on one side (I prefer the craggy side, which has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Sprinkle the doughnuts and the holes with the crushed raspberries. Let the glaze set for 10 minutes before serving.

RASPBERRY JAM DOUGHNUTS

Steps:

• Pour the milk into a saucepan and add the split vanilla pod. Slowly bring to a simmer and once it begins to steam, remove from the heat and pour into a measuring jug. If it has reduced, top up to 130ml with extra milk, then leave to cool until tepid.
• Put the flour into the large bowl of a stand mixer. Stir through the sugar, salt and yeast. Using the hook attachment for your mixer, begin combining the dry ingredients, then add the vanilla-infused milk and eggs. Keep mixing for 10 mins until you have a smooth, elastic dough. Scoop small spoonfuls of the softened butter and gradually add to the dough. When all the butter has been added, continue mixing for a further 5-6 mins or until it is well incorporated and the dough is sticky and stretchy.
• Lightly oil a large mixing bowl, put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
• Divide the dough into 20 equal-sized pieces (if you want to weigh them, they should be around 45g each). Roll the dough into balls and place them, well spaced apart, on two lightly oiled baking sheets. Cover with lightly oiled baking parchment, or a light tea towel (if it's too heavy, it will keep the dough from rising) and leave for a further 1 hr 30 mins or until doubled in size.
• Fill a large heavy-based saucepan two-thirds full with oil and place over a low-medium heat, bringing the temperature up to 170C. Use a cooking thermometer to check, then carefully lift each doughnut and gently lower into the oil to fry in batches of about 5 at a time. Cook each batch for 5 mins, turning halfway, until the doughnuts are dark golden brown. Remove with a slotted spoon and transfer to a baking tray lined with kitchen paper. Leave to cool completely.
• Spoon the raspberry jam into a piping bag without a nozzle and snip a very small hole in the end. Use a skewer to poke a hole in the side of each doughnut, then push the end of the piping bag into each hole and pipe in a little of the jam. Set aside.
• For the icing, mix together the icing sugar and 4 tbsp water, then a drop or two of the food colouring to make it pale pink. Drop a dessert-spoonful of the icing on top of each doughnut, then use a palette knife to spread and even out the icing. Sprinkle each one with the freeze-dried raspberries, if you like. Will keep in an airtight container for up to two days.