RASPBERRY ROSE-FILLED DONUTS
Steps:
- For the dough: In a medium bowl, combine the milk, water, yeast and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
- Meanwhile, in the bowl of stand mixer fitted with a dough hook, mix together the flour, salt, cardamom, cinnamon, orange zest and remaining 1/4 cup sugar. Add the eggs, vanilla and yeast mixture and mix to form a very very stiff dough. It will seem like the dry ingredients aren't all going to get incorporated, but try as best you can. Knead for a few minutes and then with the mixer on, begin gradually adding the butter, tablespoon by tablespoon. This, too, will seem like it isn't going to incorporate into the dough, but keep on mixing for 8 to 10 minutes more, scraping down the dough hook occasionally, until your dough is smooth and slightly sticky. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature (or in the fridge, see notes) until it has doubled in size, about 2 hours.
- Turn the dough out onto a work surface and roll it out to 1/2-inch thickness. Cut out 2 1/2-inch circles and transfer them to a baking sheet lined with parchment. When re-rolling scraps, first press them together and then allow the dough to sit for about 10 minutes before proceeding. Cover the circles with plastic wrap or a dish towel and let rise for another hour, until doubled.
- In a large heavy pot fitted with a thermometer, heat 3 to 4 inches oil to 350 degrees F. Fry the donuts in batches of 3 or 4, for 1 1/2 minutes on each side. Transfer to a wire rack to cool.
- For the filling: Meanwhile, in a small bowl, combine the jam and rosewater. Taste and adjust as desired. Fill a squeeze bottle or piping bag with the jam.
- For the glaze: Whisk together the powdered sugar, milk, vanilla and salt until smooth. It should be the consistency of a slightly thicker glue; if it's too thick, add a little more milk, and if it's too thin, add a little more powdered sugar. Dip the cooled donuts into the glaze and let any excess drip off (if the glaze has a hard time sticking to the donuts, that means it's too thick and that you should add more milk). Stick the squeeze bottle straight down into the center of each donut, wiggle it around to make space and fill up with jam. Top with a sprinkle of pistachios and rose petals and enjoy!
RASPBERRY DOUGHNUTS WITH MATCHA GLAZE
Classic cake doughnuts get a fun twist with freeze-dried raspberries and matcha! The raspberries are pulsed into a fine powder, then mixed into the dough for a touch of sweetness and bright pink hue. Dip the fried doughnuts into a homemade matcha glaze for a show-stopping and tasty treat.
Provided by Lasheeda Perry
Time 1h30m
Yield 8 doughnuts and 8 doughnut holes
Number Of Ingredients 14
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-MOCHI BUTTER CAKE WITH MATCHA GLAZE
This cake elicits awe on sight, and it's a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République, a restaurant and bakery in Los Angeles. Dense and chewy, mochi is a popular Japanese confection made from glutinous, sticky rice. It's typically formed into pocket-size balls or squares but can also be made into cakes. As the rice flour batter comes together, it may seem gritty, but it will soak up the coconut milk and evaporated milk and soften as it bakes. Unlike many cakes baked with traditional flour, this gluten-free cake is so rich and moist that it's hard to overbake. For the glaze, matcha powder is combined with confectioners' sugar and coconut milk, which gives the cake an earthy tone, but you could easily swap in freeze-dried raspberry or strawberry powder.
Provided by Alexa Weibel
Categories cakes, dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom of the pan with butter.
- Prepare the cake: In a large bowl, whisk together the rice flour, granulated sugar and baking powder. In a medium bowl, whisk together 3/4 cup coconut milk with the evaporated milk, eggs, vanilla and the 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
- Pour the batter into the prepared cake pan. Add half the raspberries to the cake batter one raspberry at a time, 1 inch apart, pushing each berry into the batter to fully submerge.
- Bake the cake until it's fully golden brown on top, the center is firm and no longer jiggly, and a toothpick or cake tester inserted into the center of the cake comes out clean, 50 to 60 minutes. Transfer to a cooling rack. After the cake has cooled slightly, about 10 minutes, run a knife around the inside edge of the pan. Continue to let cool in the pan.
- Prepare the matcha glaze: Add the confectioners' sugar, coconut milk and matcha powder to a medium bowl. Whisk until smooth; set aside.
- Once the cake has fully cooled, carefully invert it onto a cake platter or serving plate. Spoon the matcha glaze on top just until the top of the cake is coated. (You'll have some glaze leftover.) Using the back of the spoon and working in 1-inch increments, swipe the matcha glaze from the top of the cake gradually over the edge of the cake, so it drips decoratively down the sides. (You can add more glaze as needed, or serve any additional glaze with the cake.)
- Carefully place the remaining raspberries in a decorative pile in the center of the cake. Lightly dust raspberries with confectioners' sugar and serve immediately. Store the cake in an airtight container at room temperature for up to 2 days.
MATCHA GLAZE
This makes enough green matcha glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Categories Dessert Sauce Milk/Cream Quick & Easy Wheat/Gluten-Free Soy Free Tree Nut Free Matcha
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, matcha, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.
RASPBERRY-JAM DOUGHNUTS
Make this classic bakery treat from the comfort of your own kitchen. These puffy doughnuts are filled with your favorite raspberry jam and rolled in granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 15
Number Of Ingredients 12
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.
LEMON & RASPBERRY DOUGHNUT PUDDING
Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries
Provided by Esther Clark
Categories Dessert
Time 25m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
- Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
- Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.
Nutrition Facts : Calories 314 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
More about "raspberry doughnuts with matcha glaze food"
BAKED RASPBERRY DONUTS - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 10Calories 134 per servingCategory Breakfast
- Blend 1 ½ cups of raspberries with 2 TBS granulated sugar starting on low speed and increasing to high. Blend for two minutes on high or until the mixture is completely smooth. If necessary, scrape down the sides and continue blending.
- Add melted coconut oil (or butter), honey, almond milk, raspberry purée and vanilla extract to the container of your Vitamix blender. Blend until the mixture is smooth (about 30-60 seconds).
- While the donuts are baking, mix 2 TBS of raspberry purée with 1 cup of powdered sugar. Stir until combined and there are no lumps. *NOTE: I found this to be the best ratio that resulted in a glaze that hardened and tasted just like a bakery glaze. To achieve different shades of pink, simply add less powdered sugar, however be aware that the glaze may remain sticky if you do not add enough.
MATCHA DOUGHNUTS RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (9)Estimated Reading Time 2 minsServings 8
- Whisk granulated sugar, baking powder, salt, and 2 cups flour in a large bowl. Make a well in the center and add egg, buttermilk, and butter. Using a wooden spoon or a spatula, gradually incorporate dry ingredients until a shaggy dough forms. Turn out onto a lightly floured surface and knead a couple of times or so until no wet spots remain (be careful not to overwork or doughnuts will be tough).
- Roll out dough to ¼" thick, sprinkling surface and/or dough with flour as needed to prevent sticking. Punch out as many rounds as you can with 3¼" cutter, then use 1¼" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process until all dough has been used (3–4 times; you should have 8 doughnuts).
- Fit a medium saucepan with thermometer. Pour in oil to come 4" up sides of saucepan and heat over medium until thermometer registers 325°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to a wire rack lined with paper towels and let cool slightly.
- Toss still-warm doughnuts in Matcha Sugar Topping or Sweet Matcha Powder or dip in Matcha Glaze.
RASPBERRY GLAZED CHOCOLATE DONUTS (VEGAN + GF)
From feastingonfruit.com
YEAST DONUTS WITH RASPBERRY GLAZE RECIPE | HOMEMADE …
From afarmgirlsdabbles.com
BAKED MATCHA GLAZED DOUGHNUTS · MY THREE SEASONS
From mythreeseasons.com
BAKED LEMON RASPBERRY DOUGHNUTS - MARSHA'S BAKING …
From marshasbakingaddiction.com
MATCHA BAKED DONUTS WITH MATCHA GLAZE - COOKING LSL
From cookinglsl.com
MATCHA BAKED DOUGHNUTS RECIPE - LOVE AND LEMONS
From loveandlemons.com
MAKE VIBRANT MATCHA AND RASPBERRY MOCHI DOUGHNUTS
From foodnetwork.ca
5/5 (1)Total Time 55 minsServings 8
BAKED DONUTS WITH RASPBERRY GLAZE - CHALLENGEDAIRY.COM
From challengedairy.com
HOW TO MAKE YEASTED DOUGHNUTS WITH RASPBERRY GLAZE - FOODIE …
From foodiebadge.com
BAKED VANILLA DOUGHNUTS WITH A RASPBERRY GLAZE
From alpineella.com
BAKED SPINACH DONUTS (PALEO) - JOYFOODSUNSHINE
From joyfoodsunshine.com
RASPBERRY CAKE DOUGHNUTS WITH RASPBERRY GLAZE RECIPE
From thekitchenpaper.com
DOUGHNUT CAKE WITH MATCHA GLAZE - GREATIST
From greatist.com
10-INGREDIENTS VIBRANT RASPBERRY AND MATCHA MOCHI DOUGHNUTS.
From northernquarter.ca
RASPBERRY GLAZED DONUT RECIPE - RECIPES FROM A PANTRY
From recipesfromapantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love