- Makes 10 doughnuts
- Almond Filling
Oil, as needed for frying
1 recipe Yeast Doughnuts (https://food52.com/recipes...)
Powdered sugar, as needed for finishing
In This Recipe
- 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.
- Add the egg and mix until well combined. Add the vanilla and almond extracts and mix to combine. Set the filling aside.
- 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).
- 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).
- Place a heaping tablespoon of the almond filling on each piece of dough, and use an offset spatula to spread into an even layer.
- 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.)
- 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.
- 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.)
- Drain the doughnuts on several layers of absorbent paper towels. Let cool for 5 minutes before dusting generously with powdered sugar. Serve immediately.