Dutch Donuts with Raspberry Dipping Sauce

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Recipe's preparation

Donut
Method







Place
sugar into TM bowl and mill for 10
seconds on speed 10.





Add
yeast, eggs nutmeg, water, butter and salt and blend for 1 minute at 37ºC on speed 5.





Add
flour and mix for 6 seconds on speed 8. Knead for 2 minutes at Interval speed"Dough mode" .
Set aside in floured ThermoMat and allow to double in size.





Roll
out into large rectangle and using scone cutter, cut into rounds and set aside
to double again.





Heat
oil to 165-170ºC (use a thermometer)
before placing donut (balls) into hot
oil. When they are golden and puffed, remove quickly and place onto paper
towels to cool slightly.





Dust
generously with icing sugar whilst still warm.





Serve
with a bowl of dipping sauce if desired.









Raspberry
Dipping Sauce Method







Place
sugar into TM bowl and mill for 10
seconds on speed 10.





Add
remaining ingredient and mix for 1
minute on speed 7-9 depending on
how blended you require the raspberries. Scrape down sides of bowl and repeat.
Serve drizzled on hot donuts or as a side dish with donuts.