Ingredients
- Almond Filling
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1 cup
almond paste
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2 cups
powdered sugar
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1 tablespoon
lemon zest
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1
egg
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1 teaspoon
vanilla extract
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1/4 teaspoon
almond extract
Directions
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Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the almond paste, powdered sugar, and lemon zest to combine, 20 to 30 seconds.
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Add the egg and mix until well combined. Add the vanilla and almond extracts and mix to combine. Set the filling aside.
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Make the doughnuts: Heat 3 4 inches of oil over medium-high heat until it reads around 350°F on a thermometer (or throw a scrap piece of dough in as a tester—if the dough bubbles and rises to the surface, the oil is good to go).
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While the oil heats, roll out the doughnut dough on a lightly floured surface to 1/4 inch thick. Cut the dough into rectangles (I like about 2 x 4 inches).
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Place a heaping tablespoon of the almond filling on each piece of dough, and use an offset spatula to spread into an even layer.
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Starting with one of the longer sides, roll the dough into a tight log. Use a bench knife or knife to cut five incisions into the dough. Cut the dough into 5 segments, but don’t cut all the way through—leave them attached on one side. (You’re making the “toes” of the paw here.)
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Separate the cut pieces a little bit, then curl the doughnut into a half circle. Use your thumb to press each cut piece to make a “toe” look.
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Let the doughnuts rise, covered, on a lightly floured surface for 30 minutes to 1 hour. When the oil is hot, gently add the doughnuts to the pot in batches, frying until they’re golden brown on both sides, 3 to 4 minutes. (Note: some of the filling may leech out—that’s okay! If you’re frying multiple kinds of doughnuts, fry these last, as escaped filling may color/flavor the oil.)
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Drain the doughnuts on several layers of absorbent paper towels. Let cool for 5 minutes before dusting generously with powdered sugar. Serve immediately.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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