Almond-Raspberry Doughnuts

• 2 cups all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 3 ounces almond paste
• 12 cup sugar
• 14 cup unsalted butter, room temperature
• 1 egg
• 13 cup milk
• 12 teaspoon vanilla
• 1 egg white, beaten
• 14 cup raspberry preserves, strained
• vegetable oil (for frying)
• 12 cup whipping cream
• 3 tablespoons sugar
• 14 teaspoon vanilla
• 12 cup strained raspberry preserves
• 1 12 teaspoons kirsch or 1 12 teaspoons framboise liqueur or 1 12 teaspoons brandy or 1 12 teaspoons orange juice
• 1 tablespoon water

1. In medium bowl, stir together flour, baking powder and salt.
2. In large bowl, combine almond paste and 1/2 cup sugar; mix at low speed to break up almond paste into tiny pieces.
3. Add butter; beat at medium speed 3 minutes or until fluffy.
4. Add egg; beat until blended.
5. At low speed, add milk and vanilla; beat until blended.
6. Stir in flour mixture.
7. (Dough will be very soft and sticky.)
8. Cover; let stand 20 minutes.
9. Line baking sheet with parchment paper.
10. Place dough on well-floured surface; sprinkle dough with flour.
11. With floured hands, pat dough to form 1/4-inch-thick round.
12. With greased and floured 1 1/2-inch round cookie cutter, cut out circles; place on baking sheet.
13. Brush half the circles with egg white.
14. Place 1/4 cup preserves in small resealable plastic bag; seal bag.
15. Make tiny cut in corner of bag with scissors.
16. Squeeze 1/4 teaspoon jam in center of each egg white-glazed circle.
17. Place remaining circles over raspberry-topped ones.
18. Press around edges to seal.
19. If necessary, roll with hands to form balls; flatten to 1/2-inch thickness.
20. Heat 2 to 3 inches vegetable oil in heavy medium saucepan over medium heat to 375F., using candy thermometer for accuracy.
21. Deep-fry doughnuts 2 minutes or until golden brown, turning once.
22. Remove doughnuts from oil; place on paper towels.
23. (Doughnuts can be made up to 8 hours ahead.
24. When ready to serve, warm doughnuts in 350F oven for 5 minutes.
25. ).
26. In small bowl, beat cream at medium speed until soft peaks form.
27. Add 3 tablespoons sugar and 1/4 teaspoon vanilla; beat until slightly thicker.
28. (Cream should still be soft and fall in soft mounds.
29. ).
30. In small saucepan, combine 1/2 cup preserves, kirsch and water.
31. Heat until melted and smooth, stirring occasionally.
32. To serve, place 3 doughnuts on each dessert plate.
33. Spoon whipped cream on plate beside doughnuts.
34. Drizzle raspberry mixture over doughnuts and cream.
35. Serve immediately.
36. Refrigerate any leftover whipped cream.
37. TIP *Strain raspberry preserves through fine strainer to remove seeds.
38. You may use seedless raspberry preserves, but the color and flavor are better in the regular preserves.

flour, baking powder, salt, almond paste, sugar, unsalted butter, egg, milk, vanilla, egg, raspberry preserves, vegetable oil, whipping cream, sugar, vanilla, strained raspberry preserves, teaspoons kirsch, water

Taken from www.food.com/recipe/almond-raspberry-doughnuts-199466 (may not work)