White Chocolate and Raspberry Baked Doughnuts
Blue Ribbon Recipe
The puff pastry makes this such a light treat. I used raspberry jam but use whatever your taste buds prefer. My mornings just got a little sweeter! The Test Kitchen
How to Make White Chocolate and Raspberry Baked Doughnuts
- Remove frozen puff pastry from the box and set the two pieces on a baking sheet to thaw. This takes about 30-40 minutes.
- Preheat oven to 400°F.
- Using a 3-inch cookie cutter, cut each piece of puff pastry into nine rounds. Place half of the puff pastry rounds on a non-stick cookie sheet...a Silpat or parchment paper is great for cleanup later!
- Top each round with 1 tsp. of your favorite jam or jelly. I love jam with seeds, but you can use jam without if you prefer.
- Put equal amounts of chips on top of the jam in each doughnut and lightly press them in so they are "nestled" in there.
- Top with the remaining nine pastry rounds. Press well so the two pieces seal together...go slow to try to prevent any of the filling from coming out the sides.
- Bake the doughnuts for 15-20 minutes, until puffed and golden, turning the baking sheet around halfway through to ensure even browning.
- Be sure to let the doughnuts cool for at least 10 minutes to avoid burning yourself like I did. Dust with powdered sugar or icing.
- The basic technique lends itself to all sorts of variations.
Variation: Peanut Butter and Jelly - For filling use 1/2 cup peanut butter, 3 tbsp whipping cream, 2 tbsp powdered sugar and 1 tbsp honey mixed together and 1 tsp of your favorite jam. Then use 1 tsp peanut butter mixture and one of jam using same method above.
- Variation 2: Use 1 tsp blueberry jam, 2-3 fresh blueberries for the center, then icing of powdered sugar and lemon juice. After baking dip top of the doughnut into the icing. Sprinkle or zest a bit of lemon rind on top of icing for additional flavor.
- Variation 3: Using homemade orange marmalade, place 1 tsp for each doughnut, top with powdered sugar or icing of powdered sugar/orange juice and a bit of the orange rind.
- You can use really any jam or preserves you would like. I have not yet tried this piping in a custard or lemon curd after baked.