Wednesday, October 02, 2024

Raspberry Vanilla Glazed Donuts

 

Raspberry Vanilla Glazed Donuts











I have two little raspberry bushes in my garden and every year they work so hard to please me.  This morning I had just enough raspberries to make some warm raspberry glazed donuts.  Took me no time at all using a pack of pastry sheets!  YUM!
Raspberry Vanilla Glazed Donuts
1 box Puff Pastry Sheets (2 sheets in the box)
1 egg, beaten
1-4 cups of oil for frying 
1/2 cup raspberries
1 1/2 cups powdered sugar

Line a large baking pan with parchment paper.  Place a cooling rack under it to catch your drips.   Open the two packages of pastry sheets and lay them out on a lightly floured work surface. Allow them to thaw to room temperature.





















Brush one of the sheets with the beaten egg, just enough to thinly coat the entire sheet. Place the dry pastry sheet on top of the one with egg.  Use a rolling pin to press them together.  Use a 2 inch donut cutter to cut out about 10 donuts.

Heat up the oil in a deep and wide skillet to about 365 degrees. Place a few donuts at a time in the oil and let them fry on one side for about a minute, flipping and cooking on the other side until both sides are light golden brown.  Place the donuts on the cooling rack to cool.






















In a food processor or blender, blend the raspberries and powdered sugar until smooth. If you want the glaze to be a little bit thinner, add a tablespoon of milk.  Dip the tops of the cooled donuts into the glaze and lay them on the cooling rack.























For additional vanilla glaze as shown in the photo, simply add 1 cup of confectioners' sugar with 2 tablespoons water and 1/2 teaspoon vanilla extract and mix until smooth. Drizzle on top of raspberry glazed donuts.  Drag a toothpick through the glaze for the marbling effect as shown.























Donuts are always better when they are fresh so eat as soon as possible! Enjoy!





















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