It’s pretty hard to improve on the classic donut. But this one is interactive as well as tasty.
Wendy Paul shares the story behind these donuts.
Injectable Donuts Inspired by Top Golf
2 cups all purpose flour
1 1/2 tsp. baking powder
Pinch of salt
1/4 tsp. nutmeg
3 tbsp. butter, soft
1/4 cup sugar
1 tsp. vanilla extract
1 egg
3/4 cup sour cream
Sift flour, baking powder, salt, and nutmeg together and set aside.
Meanwhile in a mixer, combine butter and sugar. Whisk until light and fluffy, 1-2 minutes on medium speed. Then add vanilla extract and the egg. Stir to combine.
Then add 1/2 your flour mixture to the wet, and stir until the dough starts to come together.
Add sour cream and stir to combine. Add the remaining flour and stir til the dough comes together and away from the bowl. Dough will be soft. Place in a bowl and cover, chilling in the fridge for 1 hour before rolling.
After your dough has chilled, roll on a lightly floured surface to 1/3″ thickness. Cut with a 1″ cookie cutter, using as much dough as possible (this dough does not fry well once it’s been cut and used once. Throw scraps away.)You should be able to get between 25-30 donuts from this recipe. Heat your oil to 350 degrees, using a oil thermometer is a great way to keep the temperature consistent. Fry the cut pieces of dough until golden on each side, flipping once. With a slotted spoon, remove the hot donuts and place on a wire rack to cool slightly. Then toss in 1 cup sugar plus 1 tbsp. cinnamon mixture to coat.
Raspberry Sauce Filling
12 oz. frozen whole raspberries
1/2 cup water
1 tbsp. sugar
1 tsp. fresh lemon juice
1 tsp. cornstarch
1/3 cup water
In a sauce pan, simmer raspberries, water and sugar for 3-5 minutes. Press your sauce through a sieve or cheesecloth to get all the seeds out. Place the smooth raspberry sauce back into your sauce pan, and bring to a slight simmer again. Make a slurry mixing the cornstarch and 1/3 cup water together. Add your slurry to the raspberry sauce, stirring constantly. Remove the sauce from the heat and cool completely.
Chocolate Fudge Filling
1 cup chocolate chips
3/4 cup heavy cream
In a sauce pan over medium- low heat, simmer your cream and chocolate, stirring constantly until chocolate is smooth and dark. 3-5 minutes. Remove from the heat and cool before using.
For more from Wendy, visit www.wendypaulcreations.com.
Add comment