A decadent sweet treat recipe for Cherry Almond Doughnuts
170g whole milk
1 tspn. active yeast
225-250g bread flour
85g almond flour
1/2 tspn. lemon zest
1/2 tspn. orange zest
55g unsalted butter, at room temp.
1/2 tspn. salt
2 l. vegetable oil
550g cherry filling (recipe below)
230g cherries, pitted & chopped
1/2 c + 2 tbsp. water
2 tbsp. lemon juice
Heat the milk to the scalding point (about 150F/65C). Set aside to cool to 110F/40C. Oil or butter the proofing tub or large bowl and set aside.
In the bowl of a stand mixer, dissolve the yeast in the warm milk (105-115F/40-45C). Add the honey, egg, 225g bread flour, almond flour, lemon zest, orange zest, and butter. Mix the dough until thoroughly combined and a dough just begins to form. Let rest in the bowl, covered, for 20 minutes.
Add the salt to the dough and knead for 7 to 10 minutes until elastic and slightly sticky. If the dough is excessively wet or sticky, add up to 30g more flour. The dough should be slightly sticky to the the touch though.
Butter the proofing tub or bowl and place the dough in, letting it rise in a warm place until doubled in volume about 1-2 hours. If your house is an ice box, preheat the oven at 400F/200C for 1 minutes – no longer. Turn the oven off after a minute – the inside of the oven should now feel just barely warm. Allow the dough to rise in the warm oven.
Once doubled in volume, punch down the dough and knead it with your hands for a few seconds. Let the dough rest covered for 20 minutes.
After resting, roll the dough out until it is about 1/2cm thick. Using a 5cm round cookie cutter, cut out 12 dough disks. Let them rise until the volume expands 1.5x, about 30 minutes to 1 hour. In the meantime put the oil in a heavy bottomed pot and heat to 350F/180C.
Fry the doughnuts in the hot oil for 2 to 3 minutes on each side until lightly golden brown. Remove the doughnuts to newspaper or paper towels to absorb the oil. Repeat until all of the doughnuts are fried.
Let the doughnuts cool until comfortable to handle.
Place the cherry filling in a piping bag fitted with a long, wide tip. Insert the tip half way into the side of the donut and lightly squeeze, pulling the tip out slowly. Take care not to overfill the doughnut. Dip the doughnuts in the sugar, poured into a bowl or plate, and serve.
Add the cherries, 1 cup water, sugar and lemon juice to a heavy-bottomed pot.
Heat the pot over medium-high heat and bring the mixture to a boil, cooking until just barely thickened, about 10 minutes. Reduce the heat to low.
Mix together the remaining 1/4 cup water and cornstarch in a separate bowl until a paste forms.
Add the paste to the cherry jam and mix in completely, cooking for another 30 seconds until the mixture thickens completely.
Remove from the heat and let cool.