Stella & Jazzey's Raspberry Donuts with Dark Chocolate & Hazelnuts

Stella & Jazzey's Raspberry Donuts with Dark Chocolate & Hazelnuts

Stella & Jazzey's Raspberry Donuts with Dark Chocolate & Hazelnuts

Serves 4 45 minutes prep 10 minutes cook

Ingredients

Vegetable oil, for deep frying
Melted chocolate, to drizzle
Toasted hazelnuts, to decorate
Fresh raspberries, to serve

RASPBERRY CREAM
125g punnet raspberries
1 tbs caster sugar
250ml thickened cream, whipped to firm peaks

RASPBERRY SUGAR
50g caster sugar
50g freeze-dried raspberries

DONUTS
250g sour cream
75g caster sugar
1 egg
300g self-raising flour

Method

1. To make raspberry cream, stir raspberries and sugar in a small saucepan over medium heat, using a spoon to break down berries and dissolve sugar. Pass through a fine sieve. Refrigerate until cold. Fold into cream.
2. To make raspberry sugar, process ingredients to form coarse crumbs. Transfer to a shallow bowl.
3. To make donuts, whisk sour cream, sugar and egg together. Stir in flour to form a soft dough.
4. Deep fry tablespoons of dough in small batches, until golden, crisp and cooked through. Drain on absorbent paper. Roll in raspberry sugar.
5. Drizzle donuts with chocolate. Decorate with nuts. Serve with raspberry cream and fresh raspberries.

Notes

Freeze-dried raspberries are available from bakeware shops and delicatessens.

NOTE: This recipe has not been tested.

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