Raspberry almond cheats doughnuts
Raspberry almond cheats doughnuts. Gosh, these are amazing. The almond, raspberries and orange are so lovely together. It’s kinda a play on a jam doughnut, using freeze dried raspberry glaze instead of jam. Just so delicious.
I love this recipe too because there is no yeast in the dough recipe which means that you don’t have to wait for anything to rise before cooking the doughnuts. This means that you can eat them all the more quickly if you really can’t wait and am as impatient as I am.
Doughnuts are, I think, my biggest food weakness. I can’t help it and I’m pretty sure I’m not the only one that feels that way. I will take a doughnut over cake any day. So soft and spongy with a deep fried outside and sweet toppings. Just love them.
For a long time I was so afraid of deep fat frying but I gave it a go recently and I’ve become so much more confident with it and although baked doughnuts are brilliant and so so tasty, deep frying gives you a completely unique texture that baking alone can’t.
Give these a go, they are so yummy. A great party food favourite.
Ingredients
500g self rising flour
500ml plain, full fat greek yoghurt
½ tsp vanilla extract
¾ tsp almond extract
Zest 2 oranges
50g caster sugar
¾ tsp salt
1 tsp baking powder
Sunflower oil to fry
Makes 10 doughnuts
For the icing:
350g icing sugar
25g freeze dried raspberries
4 tbsp boiling water
Sliced almonds and more crushed freeze dried raspberries to garnish (optional)
Method for raspberry almond cheats doughnuts
In a large bowl pour in the flour, salt, sugar and baking powder. Stir to combine.
Then add in the yoghurt and on top of that pour the vanilla, almond extract and orange zest. Stir together until the mixture forms a soft ball of dough.
Pop some flour onto your board and gently knead the bread dough. This mix doesn’t have yeast in it, so it doesn’t need to be handled too much, just a light knead for a minute or so is fine.
On a lightly floured surface roll out the dough so that it is ½ inch thick. The dough will rise when it’s cooked and you don’t want the doughnuts to be too thick at this stage otherwise they won’t cook all the way through in the fryer.
Using two round cookie cutters, approximately 8 cm diameter and 3 cm diameter, cut out the doughnuts and the holes. Then using the leftover dough, roll out again until you have all the doughnuts. Place them on a floured baking tray while you wait for the oil to heat.
Pre heat the vegetable or sunflower oil to 160c. Aim to half fill a large, heavy based saucepan.
A sugar thermometer is the best way to tell when the oil is hot enough.
Once the oil has come to temperature, fry 3 doughnuts at a time, putting them into the oil away from you to be as safe as possible. Cook on each side for 2 minutes then flip over. Once golden brown and cooked all the way through, use a spider strainer to remove them from the oil, onto paper towels. A sugar thermometer is the best way to tell when the oil is hot enough.
Repeat with the rest of the doughnuts until they are all cooked. Leave them to cool while you make the icing.
Make the icing for the Raspberry and almond cheats doughnuts
Sift the icing sugar into a bowl, then add the crushed freeze dried raspberries. Gradually add up to 4 tbsp of boiling water to the icing and stir to combine. You can always add a little more icing sugar if the icing is too runny, but it’s easier to add the water gradually until you get the right consistency you want. You want it to be runny enough to drip off a spoon but thick enough to hold it’s shape on the doughnut.
When the doughnuts are cool, spoon on the icing and using a knife or spatula smooth the top. Sprinkle with almonds and freeze dried raspberries and wait a while to chill.
Eat and enjoy.
They are best enjoyed the day that they’re made, but they last for about 2-3 days in an airtight container.
Looking for other tasty, deep fried recipes. Try our Mozzarella dough bites so gorgeous.
Want other doughnut ideas? Try our Double Chocolate Baked Doughnuts, Banana and cinnamon baked doughnuts