White Chocolate and Raspberry Baked Doughnuts
By
Barbara Kavorkian
@BKavorkian
5
I know... BAKED doughnuts??? Well, I miss terribly my Sunday morning filled jelly doughnuts. Go get a paper, a doughnut and enjoy the morning... Well, with purse stings tightening, I can no longer enjoy the morning paper or the doughnut!! What is a girl to do??? Make your own!! These are baked not fried (I refuse to fry anything at home). I have seen some recipes that you get help from the store, but then you still must fry! Working at a bakery for years, I try everything I can to "not fry the doughnuts". These are delish, and I don't miss the gas station ones, or the morning paper!
Blue Ribbon Recipe
A terrifically clever doughnut recipe. Using frozen puff pastry means these can be made in no time when a doughnut urge hits. The puff pastry crisps up when baked. We opted for raspberry jam filling. The jam and melted white chocolate chips just ooze out when you bite into the baked doughnut. Once baked, top with a little powdered sugar or frosting for added sweetness and style. This is a simple doughnut recipe that'll make people think you've been in the kitchen for hours. Mornings just got a little sweeter!
Ingredients
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1egg
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1 Tbspwater
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1 pkgpuffed pastry sheets from frozen section
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9 tspraspberry jam
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45white chocolate chips (5 per doughnut)
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.
- Press lightly press them in so they are "nestled" in there.
- Combine 1 egg and 1 Tbsp of water. Whisk well until frothy.
- Brush the egg wash around the edges of the rounds.
- 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. Turn 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.
- 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. The basic technique lends itself to all sorts of variations.
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 the same method above. - Blueberry Variation: Use 1 tsp blueberry jam, 2-3 fresh blueberries for the center. Use an 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.
- Orange Variation: 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.
