Prep Time: 30 min
Total Time: 150 min
Yield: 6
I have a perfect summer treat! Imagine soft, fluffy doughnuts hugging a scoop of creamy hazelnut gelato. And that's not all – I drizzled some tangy-sweet raspberry sauce on top for an extra kick of flavor. It's like a flavor party in your mouth! Oh, and the best part? You can totally make it your own! Use your fave ice cream and top it with whatever tickles your taste buds. So, grab a plate and get ready to dive into this epic dessert – you won't be able to resist it, especially on a hot summer day!
Doughnut
½ teaspoon active dry yeast
40 ml water, water
150 grams bread flour, plus extra for dusting
15 grams granulated sugar
¼ teaspoon salt
1 large egg
30 g unsalted butter
vegetable oil for frying
12 scoops gelato or ice cream of your choice
Icing sugar for dusting
Raspberry Sauce
1 cup raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1/4 cup water
Raspberry Sauce
In a saucepan, combine the raspberries, granulated sugar, lemon juice, and water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Cook for about 5-7 minutes until the raspberries have softened and the sauce has thickened slightly.
Remove the saucepan from heat. Let the mixture cool for a few minutes. Then, strain the sauce through a fine-mesh sieve to remove the seeds. Set the raspberry sauce aside to cool completely.
Doughnut
In a small bowl mix together the warm water and active dry yeast. Let it sit for 10 minutes.
In a bowl of a stand mixer, add flour, sugar, salt, egg, and the yeast mixture. With a dough hook attachment, knead the dough for 4 to 6 minutes.
Add the butter cubes slowly one at a time into the dough and keep the mixer running. Knead for 6-8 minutes until the dough is soft and elastic.
Then, turn the dough out onto a lightly floured surface. Roll the dough out to about 1/2 thick.
Use a round cookie cutter and cut the dough with it into 6 doughnuts. Cover the doughnuts with a towel and let them rise for another 40 to 45 minutes.
Heat the oil in a skillet or large pot to 350F. Carefully place the round doughs into the hot oil, working in batches. Cook for 2-3 minutes on each side or until gold brown.
Remove the doughnuts and place them on a paper towel.
To assemble, slice the doughnut in half horizontally. Place couple scoops of hazelnut gelato (or your chosen ice cream) on the bottom half of the doughnut.
Drizzle with raspberry sauce and close the sandwich.
Sift some icing sugar on top and enjoy!
