Raspberry Doughnuts with Vanilla Dipping Sauce

Name: Raspberry Doughnuts with Vanilla Dipping Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 Tbsp active dry yeast; 16 servings Vanilla Dipping Sauce; 828 milliliters bread flour; 946 milliliters canola oil; 6 larges egg yolks; 3 larges eggs, cracked and lightly beaten, at room temperature; 237 milliliters all-purpose flour, plus more for rolling the dough; 1 teaspoon kosher salt; 177 milliliters raspberry jam, preferably seedless; 1 pinch Pinch of salt; 158 milliliters sugar; 10 Tbsps (1 1/4 sticks) unsalted butter, at room temperature, plus more for the bowl; 1 vanilla bean, split lengthwise; 1 teaspoon vanilla extract; 237 milliliters warm water (about 110°F); 473 milliliters whole milk; 16 servings Doughnuts

Raspberry Doughnuts with Vanilla Dipping Sauce might be just the hor d'oeuvre you are searching for. Watching your figure? This vegetarian recipe has 845 calories, 7g of protein, and 70g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 16. The Super Bowl will be even more special with this recipe. Head to the store and pick up active yeast, raspberry jam, egg yolks, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pour the warm water into a medium bowl. The temperature range for the “warm” water is where the dry yeast likes to wake up from its nap in those little envelopes in the back of your cupboard. (When you run the water from the tap, it’s about where water starts to feel just hot to the touch; if it is so hot that you have to pull your hand away, you’ve gone much too far.)

Ingredients you will need

Dry Yeast

Water

Equipment you will use

Bowl

Whisk in the yeast and set aside to dissolve in the water. After 10 minutes, you should see a few small bubbles on the surface. (If there is nothing at all, start again with fresher yeast.) Stir in the all-purpose flour, cover with plastic wrap, and set aside in a warm place.

Ingredients you will need

All Purpose Flour

Water

Yeast

Wrap

Equipment you will use

Plastic Wrap

Whisk

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy and light, 8 to 10 minutes. Do not skimp on or rush this time. Scrape down the sides of the bowl as you mix. With the mixer on low speed, add the eggs, one by one, taking care that each one is thoroughly integrated before adding the next. When the mix is smooth, add the vanilla and salt. Scrape down the sides of the bowl.

Ingredients you will need

Vanilla

Butter

Sugar

Egg

Salt

Equipment you will use

Stand Mixer

Bowl

Add the bread flour and mix on low speed until fully incorporated.

Ingredients you will need

Bread Flour

Add the yeast mixture and mix again until thoroughly incorporated.

Ingredients you will need

Yeast

Transfer the dough to a greased bowl, cover with plastic, and allow to rise in a warm place until the dough has doubled in volume, about 1 hour 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Bowl

Roll and cut the doughnuts: Lightly flour a cool surface and sprinkle the dough with an even layer of flour. Use a rolling pin to roll the dough out to about a 1-inch thickness.

Ingredients you will need

Dough

All Purpose Flour

Nuts

Roll

Equipment you will use

Rolling Pin

Cut rounds of dough with a 2-inch round cookie cutter. You cannot reroll scraps (though you can fry them as is and devour them in the kitchen), so cut your doughnut rounds very close together to maximize yield.

Ingredients you will need

Dough

Equipment you will use

Cookie Cutter

Put the doughnuts, leaving room between them for them to grow, on a floured baking sheet to rest in a warm place for 20 to 30 minutes. If you wait longer than that to fry them and they become fairly puffed up, cover them with plastic and refrigerate until you are ready. Leaving them in a warm place for too long can result in overproofing and yield an overly yeasty (and somewhat sour) doughnut.

Equipment you will use

Baking Sheet

Fry the doughnuts: In a medium, deep, heavy-bottomed pot (or deepfryer), heat the canola oil to 350ºF. Monitor the temperature of the oil with a thermometer.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

Drop a doughnut scrap in the oil to make sure it is hot. It should bubble immediately. Cook until golden brown on both sides, 3 to 4 minutes.

Ingredients you will need

Cooking Oil

Remove it from the oil with a slotted spoon and set on a kitchen towel to drain. Fry the remaining doughnuts in batches.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Towels

Slotted Spoon

Fill the doughnuts: Fill a pastry bag fitted with a small plain tip (or a zippertop plastic bag with a corner snipped off) with the jam. Poke a hole into the side of each doughnut with the tip (or with a small spoon) and squirt some jam into the center. While still warm, roll in sugar.

Ingredients you will need

Sugar

Roll

Jam

Equipment you will use

Ziploc Bags

Pastry Bag

Serve immediately with the dipping sauce.

Ingredients you will need

Dipping Sauce

For the dipping sauce: Infuse the milk. In a saucepan, combine the vanilla bean and milk with the salt. Bring to a boil over medium heat and then reduce the heat so that the milk simmers. Cook for 2 minutes and then set the pan aside to steep for 10 minutes.

Ingredients you will need

Dipping Sauce

Vanilla Bean

Milk

Salt

Equipment you will use

Sauce Pan

Frying Pan

Start the sauce: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks and sugar. Whip on medium speed until the eggs are pale yellow, about 5 minutes. Strain the milk, pressing down to extract the maximum from the vanilla bean.

Ingredients you will need

Vanilla Bean

Egg Yolk

Sauce

Sugar

Egg

Milk

Equipment you will use

Stand Mixer

Whisk

Bowl

Meanwhile, prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Set another smaller bowl into the ice bath.

Ingredients you will need

Ice

Water

Equipment you will use

Bowl

Cook the sauce: With the machine on low speed, pour half of the warm milk into the egg yolks and blend well. Return the egg yolk mixture to the saucepan along with the remaining milk and cook over medium heat, stirring constantly with a wooden spoon, until the sauce coats the back of the spoon, 5 to 8 minutes.

Ingredients you will need

Egg Yolk

Sauce

Milk

Equipment you will use

Wooden Spoon