These mini raspberry marzipan doughnuts are perfect to give as a gift to your neighbors, teachers or loved ones! Using the raspberry freezer jam gives the doughnut a fresh taste and topping it with marzipan gives it a touch of sophistication! Enjoy!
Raspberry Marzipan Vanilla Iced Mini Doughnuts
1 1/3 cups flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg, lightly beaten
1/3 cup butter, melted
1/2 cup + 1 tbsp milk
1/4 cup sour cream
2 tbsp almond paste
1/4 tsp almond extract
2 tbsp Almond barista syrup, like Torani
1/3 cup Raspberry freezer jam, or raspberry preserves
4 cups powdered of sugar
1/2 cup butter
1/4 cup milk,
1/2 tsp vanilla
1-2 tsp water
To make doughnuts:
In a medium sized bowl, whisk together dry ingredients.
In a separate bowl mix together sour cream, and almond paste until smooth. Add egg, butter, milk, and almond extract. Either by hand or with an electric mixer, add egg mixture to the dry mixture, and stir until smooth.
Cook batter according to manufacturers instruction. Leaving center hole filled.
To make icing:
With an electric mixer, beat butter until smooth. Add 2 cups of the powered sugar, milk, and vanilla. Beat until well mixed. Add remaining sugar and beat until light and fluffy. Add water to thin to desired consistency.
Place donuts on a cooling rack. Prick donuts with a few small holes, and brush warm doughnuts with almond glaze.
Place a small teaspoon of raspberry jam into the center of each donut.
Drizzle with vanilla icing.
Makes about 28 mini doughnuts
Recipes by Amy Richardson