Almond-Raspberry Doughnuts - flour

Method

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