Raspberry donuts
Description
Pairs perfectly with tea and coffee. For the doughnuts to taste good and look appealing, press the dough edges firmly when shaping them. Do not use too much filling, either—and the filling itself must not be runny: work it very lightly and do not add a lot of sugar. Baking is done. Serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, beat the egg, milk, and salt with a fork.
- 3
Step 3
Add sugar, flour and baking powder. Add the flour in batches.
- 4
Step 4
Start mixing the dough with a fork. As soon as it begins to gather into lumps, knead it by hand. If the dough sticks badly to your hands, add a couple of tablespoons of flour. Don’t overdo it with flour—otherwise the donuts will turn out heavy and absorb a lot of oil.
- 5
Step 5
The finished dough should be soft and stick slightly to your hands. Wrap it in a plastic bag and refrigerate for 15 minutes.
- 6
Step 6
When the time is up, take the dough out of the refrigerator. Divide it into 10–11 pieces. The average weight of each portion is 30 grams.
- 7
Step 7
Make the filling. Put the raspberries in a bowl, add sugar, and mash lightly with a fork. It is very important that too much juice does not come out.
- 8
Step 8
Flatten each prepared piece into a patty. Place one teaspoon of filling exactly in the center of the patty, without liquid.
- 9
Step 9
Gather the edges of the flatbread over the filling and pinch them together into a knot. Flatten the resulting little “pouch” slightly with your palm.
- 10
Step 10
Heat vegetable oil in a saucepan and reduce the heat to just below medium. Lower the prepared doughnuts into the oil. Fry on all sides, turning them from time to time.
- 11
Step 11
The finished doughnuts should be golden in color. Place them in a small bowl lined with a napkin. Dust with confectioners’ sugar and serve.
- 12
Step 12
The baking is ready. Serve with tea.