Moving Out: Raspberry Donuts

Why hire movers when you can have your friends help you? No need to pack everything into boxes, your friends will handle everything with care and love. Gather around the television and carefully fling those fragile boxes into the truck. Don’t forget the garden gnomes! Moving Out is a delightful couch co-op game where you attempt to “carefully” move people out of their house. Moving Out came out this past week and it is a very enjoyable cooperative game. It is extremely important for you and your friends to work together in order to complete all the tasks at hand. This game does hold a little special place in our household because the writer behind the story is my brother-in-law, Mike Rosenthal. While we were playing through the game, I could hear his voice with each line. I’m really excited to start working through the game with Jeff and completing all the different challenges. Those arcade levels are for sure tricky and hopefully I won’t fail Jeff, so we can get through those too! (Spoiler Alert: I will probably fail Jeff)

Throughout each of the levels, many of the homes will be covered with little food items, like pizza and even pink frosted doughnuts. There is even a coworker in the game that has a doughnut shaped head! Of course, that was the first mover I played as before swapping to an adorable egg. There are a few options but to start we will be making the doughnuts! These raspberry vanilla doughnuts are the perfect snack to keep you powering through large moves. I went back and forth on if I wanted to make these baked or deep fried. I ended up deep frying these because after moving a bunch of stuff, I think it is only fair to treat yourself. These are best the day you make them. They can be stored in the refrigerator for up to a week. If you do refrigerate them, I highly recommend warming them up in a microwave for a couple of seconds.

Doughnut
1 cup almond milk
⅓ cup butter
1 vanilla bean, seeds scraped
2 ¼ tsp yeast
2 ¼ cups all-purpose flour
2 cups bread flour
⅓ cup sugar
1 tsp cardamom
1 tsp salt
2 eggs
1 tsp vanilla extract

Raspberry Glaze
5 oz raspberry
1 tbsp lemon juice
2 tbsp water
1 tbsp sugar
3 tbsp butter
2 oz white chocolate
pinch of salt
2 cups confectioners sugar
1 tbsp heavy cream
1 tsp vanilla extract
2-4 drops of pink food dye, optional

Toppings
yellow, red, and blue sprinkles

Combine the almond milk, butter, and vanilla bean seeds in a saucepan over medium heat. Bring to a boil then reduce the heat and allow to simmer for 5 minutes. Take off the heat and allow to cool to 100-110°F. Remove the spices and mix in the yeast. Let rest for 5 minutes until the yeast begins to froth up.

Combine the flours, cardamom, and salt in a bowl. Transfer half of the flour mixture to a stand mixer with a dough-hook attachment. Add the milk mixture and mix until lightly incorporated. Add the eggs and vanilla extract. Add the remaining flour mixture and mix until combined. Knead until the dough is smooth, about 5-10 minutes. Form into a bowl and transfer to a lightly oiled bowl and cover. Allow the dough to rise for at least 2 hours or until it has doubled in size.

After the dough has risen, place onto a lightly floured surface. Punch the dough down and roll out to a ½ inch thickness. Cut out with 2 round cutters (large one should be about 3 ½”).

Cover with a damp kitchen towel and let rest for at least 30 minutes, allowing the dough to rise again.

While the doughnuts are rising, take a moment to make the glaze. Puree the raspberries and pass through a mesh strainer to remove the seeds. Combine the raspberry puree, lemon juice, water, and sugar in a saucepan over medium-high heat.

Whisk together until the sugar dissolves. Allow to simmer for 3 minutes. Remove from the heat and add the butter, white chocolate, and salt. Mix until well combined.

Add the powdered sugar and whisk together. Finally, mix in the heavy cream and vanilla extract. If you would like the frosting to be a bit more pink, add a few drops of pink food dye.

Fill a deep pot with 2 inches of peanut oil and heat over medium heat to 350°F.

Place 4-5 doughnuts in the oil and cook for 1 – 2 minute, flip, then cook for another minute. Remove the doughnuts from the oil and place them onto a plate covered with a paper towel. Repeat these steps with the remaining doughnuts. The oil temperature might drop between each fry, so be sure to let the oil heat back up to 350°F before adding each set of doughnuts.

Allow the doughnuts to cool and then dip in the frosting and top with sprinkles.

Print Recipe

5 from 1 vote

Raspberry Donuts

Ingredients

Doughnut

• 1 cup almond milk
• ⅓ cup butter
• 1 vanilla bean seeds scraped
• 2 ¼ tsp yeast
• 2 ¼ cups all-purpose flour
• 2 cups bread flour
• ⅓ cup sugar
• 1 tsp cardamom
• 1 tsp salt
• 2 eggs
• 1 tsp vanilla extract

Raspberry Glaze

• 5 oz raspberry
• 1 tbsp lemon juice
• 2 tbsp water
• 1 tbsp sugar
• 3 tbsp butter
• 2 oz white chocolate
• pinch of salt
• 2 cups confectioners sugar
• 1 tbsp heavy cream
• 1 tsp vanilla extract
• 2-4 drops of pink food dye optional

Toppings

• yellow red, and blue sprinkles

Instructions

• Combine the almond milk, butter, and vanilla bean seeds in a saucepan over medium heat. Bring to a boil then reduce the heat and allow to simmer for 5 minutes. Take off the heat and allow to cool to 100-110°F. Remove the spices and mix in the yeast. Let rest for 5 minutes until the yeast begins to froth up.
• Combine the flours, cardamom, and salt in a bowl. Transfer half of the flour mixture to a stand mixer with a dough-hook attachment. Add the milk mixture and mix until lightly incorporated. Add the eggs and vanilla extract. Add the remaining flour mixture and mix until combined. Knead until the dough is smooth, about 5-10 minutes. Form into a bowl and transfer to a lightly oiled bowl and cover. Allow the dough to rise for at least 2 hours or until it has doubled in size.
• After the dough has risen, place onto a lightly floured surface. Punch the dough down and roll out to a ½ inch thickness. Cut out with 2 round cutters (large one should be about 3 ½”). Cover with a damp kitchen towel and let rest for at least 30 minutes, allowing the dough to rise again.
• While the doughnuts are rising, take a moment to make the glaze. Puree the raspberries and pass through a mesh strainer to remove the seeds. Combine the raspberry puree, lemon juice, water, and sugar in a saucepan over medium-high heat.
• Whisk together until the sugar dissolves. Allow to simmer for 3 minutes. Remove from the heat and add the butter, white chocolate, and salt. Mix until well combined.
• Add the powdered sugar and whisk together. Finally, mix in the heavy cream and vanilla extract. If you would like the frosting to be a bit more pink, add a few drops of pink food dye.
• Fill a deep pot with 2 inches of peanut oil and heat over medium heat to 350°F.
• Place 4-5 doughnuts in the oil and cook for 1 – 2 minute, flip, then cook for another minute. Remove the doughnuts from the oil and place them onto a plate covered with a paper towel. Repeat these steps with the remaining doughnuts. The oil temperature might drop between each fry, so be sure to let the oil heat back up to 350°F before adding each set of doughnuts.
• Allow the doughnuts to cool and then dip in the frosting and top with sprinkles.