Raspberry Donuts

Raspberry Donuts

There is something to a really good donuts. When I think about it, who doesn’t want to do a happy dance eating a really good donut. Chef Frank made some donuts, fresh and hot. Everything from scratch and using real fruit on top. Few donuts I have had before compare to these donuts. The recipe is on point! The dozen that Chef Frank made were quickly eaten. This recipe is adapted from DinnerThenDessert but Chef Frank always adds his own twist.  

These donuts are the perfect treat, and are super really tasty. Make a bunch of them and give them away, or eat the entire batch yourself while watching old movies alone, in the dark. I’m not judging.

Ingredients:

1. 1 cup warm water, 105-115 degrees
2. 2 packages (0.25 ounce each/ 4½ teaspoons total) active dry yeast
3. 4½ cups flour
4. 1¼ sticks (10 tablespoons) unsalted butter
5. 1¼ cups sugar
6. 3 eggs (we use duck eggs)
7. 2 teaspoons vanilla extract
8. 1½ teaspoons salt
9. 4 cups vegetable shortening or vegetable oil if you would prefer, for frying
10. 4 cup confectioners sugar
11. 1 cup raspberries 
12. 1 milk

Equipment:

1. 8 qt heavy bottom pot or wok
2. Mixing bowls
3. Measuring cups and spoons
4. Rolling pins
5. Kitchen-aid stand mixer with paddle attachment
6. Donut Cutter, drinking glass or a bowl

Directions:

1. Add water and yeast together in a medium bowl and set aside for 10 minutes.
2. Add in 1 cup of the flour and whisk until smooth. Add plastic wrap to the bowl, cover with kitchen towel and leave in a warm place to rise for 45 minutes, until bubbly.
3. In your stand mixer combine the butter and sugar until lightened in color and fluffy, 3-5 minutes. Add the eggs in one at a time and incorporate each fully and finally add in the vanilla and salt.
4. Swap your whisk of your stand mixer out for a paddle.
5. Add in the risen yeast mixture and the rest of the flour, beating in stand mixer until fully mixed in and the dough hugs the paddle. In a large greased bowl add the dough and cover with plastic wrap and a towel again. Let it rise in a warm spot a second time, for 1½ hours to 2 hours (We left it for 2 hours).
6. Deflate the dough and wrap in plastic wrap. Refrigerate for 3 hours or overnight (We did overnight) Working with half the dough at a time, roll it to ½ inch thick on a floured surface/ Dip your doughnut cutter in flour and cut out a dozen doughnuts. Cut each half of the dough and put on wax paper.
7. Let rise in a warm spot for 30-45 mins (We did 45 mins) In a cast iron pan or other deep saucepan, heat the vegetable shortening to 375 degrees. Please use a thermometer to measure the temperature as this is a critical step.
8. Fry the doughnuts on each side for 90 seconds. Drain on a cooling rack until you finish cooking them all then dip into the glaze. To make the glaze, add the powdered sugar, milk to a bowl and microwave for 30 seconds.

Raspberry Donuts

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