Servings: 6
INGREDIENTS
- Oil for deep frying
- 1-2 cups sugar for coating
- 5 raspberries, finely chopped
Dough:
- 2¾ cups/315 grams flour
- 1 teaspoon/5 grams salt
- 2 teaspoons/6 grams dry yeast
- ¼ cup/50 grams sugar
- 2 large eggs
- ½ cup/120 milliliters milk
- 7 ounces/200 grams very soft butter
Raspberry cream:
- 1 cup/240 milliliters heavy whipping cream
- 3¼ tablespoons/40 grams instant vanilla pudding
- 5.3 ounces/150 grams mascarpone
- ¾ cup raspberry spread
INSTRUCTIONS
Dough - Day 1:
- In a stand mixer bowl, knead together the flour, salt, yeast, sugar, eggs, and milk for about 7 minutes.
- Add the butter one tablespoon at a time until the dough reaches a smooth consistency (even if it appears quite liquidy). Allow it to rise for 30 minutes.
- Remove excess air from the dough and refrigerate it overnight.
Dough - Day 2:
- Knead the dough for 2-3 minutes, then divide it into 16 pieces. Shape each piece into a ball and place it on parchment paper squares. Cover with a towel and let them rise for 60 to 90 minutes, or until doubled in size.
- Fill half a pot with oil and heat it to 355-375°F (180-190°C). Fry the dough balls for about 2 minutes on each side. Remove them from the pot and place them on a cooling rack.
- Prepare a bowl with sugar for coating. Once the donuts are fried, promptly transfer them to the bowl, coat all sides, and then transfer them to a serving plate.
Raspberry cream:
- Whip the heavy whipping cream and instant vanilla pudding until firm. In a separate bowl, blend the mascarpone with raspberry puree and incorporate the mixture into the whipped cream.
Assembly:
- Using a piping bag, fill the donuts with the raspberry cream. Top each donut with a swirl of cream and sprinkle with chopped raspberries.