Servings: 45
- Mixing bowls
- Kitchen scale
- kitchen thermometer
- Serrated knife
INGREDIENTS
- Sugar, for coating
- Fresh raspberries
- Fresh strawberries, sliced
- Strawberry jam
- Fresh mint leaves
- 8.5 cups/2 liters oil, for deep frying
Dough:
- 8 cups/1 kilogram all-purpose flour
- 1.75 ounces/50 grams fresh yeast
- ¾ cup/150 grams sugar
- ½ cup/100 grams oil
- 4 large eggs/200 grams
- 1 tablespoon vodka or brandy
- 1½ cups plus 1 tablespoon/360 milliliters lukewarm water
Mascarpone Cream:
- 1 cup plus 1 tablespoon/250 milliliters cold heavy cream
- 8.8 ounces/250 grams mascarpone cheese
- 1 teaspoon vanilla paste
- ¼ cup sugar
INSTRUCTIONS
- In a stand mixer fitted with a dough hook, combine the flour, yeast, and sugar. Mix on medium speed, then gradually add the eggs and oil. Add the water and brandy and continue mixing until smooth, elastic, and slightly sticky, about 15 minutes. Transfer to a lightly oiled bowl, cover, and let rise until doubled, or refrigerate overnight.
- Turn the dough onto a floured surface. Divide into 1¾-ounce (50-gram) pieces and roll into smooth balls. Set each on a parchment square, cover with a towel, and let rise again until doubled.
- Heat the oil to 320°F/160°C in a wide pot. Fry 4 donuts at a time until golden, about 2 minutes per side. Drain on a paper towel–lined tray, then roll in sugar.
- Whip the cream, mascarpone, vanilla paste, and sugar until firm. Chill until assembling.
- Slice each donut almost through so it opens like a sandwich. Fill with mascarpone cream, add berries, drizzle with strawberry jam, and finish with mint. Serve immediately.