Raspberry Almond Donuts

Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Menu Plan:
This recipe has been added to your Menu Plan
Log in to save recipes!


Please note: For product availability and links, please choose your nearest location below.

Unit of Measurement

  • Traditional Cake Doughnuts (Fried)
  • 2 each large eggs 0.1oz
  • 227 g buttermilk 8.0oz
  • 77 g PreGel Five Star Chef Pannacrema Roasted Almond - 55276 2.7oz
  • 198 g sugar 7.0oz
  • 113 g cake flour - sifted 4.0oz
  • 418 g unbleached - all-purpose flour - sifted 14.7oz
  • 3 g baking soda 0.1oz
  • 4 g baking powder 0.1oz
  • 4 g salt 0.1oz
  • 28 g unsalted butter 1.0oz
  • as needed vegetable oil - lard or vegetable shortening for frying
  • Raspberry Glaze
  • 142 g confectioner's sugar - sifted 5.0oz
  • 21 g light corn syrup 0.7oz
  • 14 g unsalted butter - melted 0.5oz
  • 14 to 28g whole milk or water 0.49oz to 0.98oz
  • 8 g PreGel Five Star Chef Pannacrema Raspberry - 97406 0.3oz

Method of Preparation

Instructions for Traditional Cake Doughnuts (Fried)
  1. While you prepare the dough, begin heating the lard (best flavor), shortening (less saturated fat but also less flavor), or vegetable oil (probably the healthiest alternative but if you're doing these for flavor, this is not the choice to make). An 8-quart stock pot is an appropriate size cooking co
  2. Slowly start to melt/heat the fat over medium heat; you want it to reach somewhere between 365°F and 375°F before you begin to cook.
  3. Beat together the eggs, buttermilk, PreGel Pannacrema Roasted Almond and sugar until light. In a separate bowl, blend together the dry ingredients.
  4. Melt the butter, but make sure it's not excessively hot. Quickly blend the dry ingredients with the wet and stir in the melted butter. The resulting dough will be quite soft, but if you keep your work surfaces well sprinkled with flour, you can deal with it.
  5. 5. Turn the dough out onto a floured surface, and knead four or five times to make it cohesive. Then with a well-floured rolling pin, roll the dough out until it's about 1/2-inch thick.
  6. 6. With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the "holes" or re-roll them with leftover dough. Try to handle the dough as little as possible.
  7. When the fat is at the appropriate temperature (365°F to 375°F), lower three or four doughnuts into it. A slotted spoon is useful here. The doughnuts will initially sink to the bottom of the pot but will rise shortly. Give them a minute or so on one side, then flip them over and give them another
  8. Flip them a third time and cook for another 30 seconds. Drain on paper towels (or brown paper grocery bags).
  9. Store cooled doughnuts, well wrapped, at room temperature for a couple of days. Freeze for longer storage.
Instructions for Raspberry Glaze
  1. In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency.
Instructions for Final Assembly
  1. When the donuts are cooled dip them in the raspberry glaze, sprinkle with freeze dried raspberries and sliced almonds and enjoy!


Related Recipes

None found