Almond-raspberry Doughnuts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 ounces almond paste
• 1/2 cup sugar
• 1/4 cup unsalted butter, room temperature
• 1 egg
• 1/3 cup milk
• 1/2 teaspoon vanilla
• 1 egg , beaten
• 1/4 cup raspberry preserves, strained
• vegetable oil (for frying)
• 1/2 cup whipping cream
• 3 tablespoons sugar
• 1/4 teaspoon vanilla
• 1/2 cup strained raspberry preserves
• 1 1/2 teaspoons kirsch or 1 1/2 teaspoons framboise liqueur or 1 1/2 teaspoons brandy or 1 1/2 teaspoons orange juice
• 1 tablespoon water

Recipe

• 1 in medium bowl, stir together flour, baking powder and salt.
• 2 in large bowl, combine almond paste and 1/2 cup sugar; mix at low speed to break up almond paste into tiny pieces. add butter; beat at medium speed 3 minutes or until fluffy. add egg; beat until blended. at low speed, add milk and vanilla; beat until blended.
• 3 stir in flour mixture. (dough will be very soft and sticky.) cover; let stand 20 minutes.
• 4 line baking sheet with parchment paper. place dough on well-floured surface; sprinkle dough with flour. with floured hands, pat dough to form 1/4-inch-thick round. with greased and floured 1 1/2-inch round cookie cutter, cut out circles; place on baking sheet. brush half the circles with egg .
• 5 place 1/4 cup preserves in small resealable plastic bag; seal bag. make tiny cut in corner of bag with scissors. squeeze 1/4 teaspoon jam in center of each egg -glazed circle. place remaining circles over raspberry-topped ones. press around edges to seal. if necessary, roll with hands to form balls; flatten to 1/2-inch thickness.
• 6 heat 2 to 3 inches vegetable oil in heavy medium saucepan over medium heat to 375°f., using candy thermometer for accuracy. deep-fry doughnuts 2 minutes or until golden brown, turning once. remove doughnuts from oil; place on paper towels. (doughnuts can be made up to 8 hours ahead. when ready to serve, warm doughnuts in 350°f oven for 5 minutes.).
• 7 in small bowl, beat cream at medium speed until soft peaks form. add 3 tablespoons sugar and 1/4 teaspoon vanilla; beat until slightly thicker. (cream should still be soft and fall in soft mounds.).
• 8 in small saucepan, combine 1/2 cup preserves, kirsch and water. heat until melted and smooth, stirring occasionally.
• 9 to serve, place 3 doughnuts on each dessert plate. spoon whipped cream on plate beside doughnuts. drizzle raspberry mixture over doughnuts and cream. serve immediately. refrigerate any leftover whipped cream.
• 10 tip *strain raspberry preserves through fine strainer to remove seeds. you may use seedless raspberry preserves, but the color and flavor are better in the regular preserves.