Light and fluffy bite sized doughnuts filled with raspberry jam and served with a chamomile cream cheese icing. Once dipped roll these beauties in crushed pistachios not only for texture but brilliant color and flavor! Valentine’s Day is just around the corner and whether you want to make these decadent doughnuts for your children, spouse, significant other or yourself, I can guarantee that the reception will be better than what any heart shaped box of mystery chocolates can provide!
Recipe inspired by:LILLIAN CHOU/Epicurious
- 1 1/4 cups heavy cream
- 5 individual chamomile tea bags
- 8 oz cream cheese softened
- 1 cup powdered sugar sifted
- 1/4 teaspoon kosher salt
- 4 cups vegetable oil/canola oil
- 1 cup all purpose flour
- 1.5 tablespoons granulated sugar
- 1/8 teaspoon nutmeg fresh grated
- 1/4 teaspoon kosher salt
- 2 teaspoons orange zest
- 2 teaspoons baking powder
- 1 teaspoon almond extract
- 2 large eggs
- 1 large egg yolk
- 1 cup Ricotta cheese part skim or whole milk
- 1/2 cup raspberry jam
- 1/4 cup powdered sugar
- 1 cup pistachios shelled and crushed
In small saucepan heat heavy cream over medium heat until just warmed; 1-2 minutes. Do not boil. Remove from heat and steep tea bags in cream for 5 minutes. Squeeze tea bags to extract all of the tea and discard. Pour chamomile cream into a small bowl and place in the refrigerator to chill.
In a medium heavy duty pot bring oil to 375 degrees Fahrenheit over medium high heat. While oil is heating prepare doughnut batter. In medium sized mixing bowl whisk together flour, sugar, nutmeg, salt, orange zest, and baking powder until combined. In small bowl combine almond extract, eggs, yolk, and ricotta cheese. Stir well combine. Add dry ingredients to wet ingredients and stir until just mixed. When oil is at temperature using a medium sized cookie scoop ( #40) drop level scoopfuls of batter into hot oil. Do this in 2 batches as to not drop the temperature of your oil too much. Cook doughnuts for 5-6 minutes making sure to flip them over so all sides are browned. Remove with a spider or slotted spoon to a paper towel lined plate and set aside.
In stand mixer bowl fitted with paddle attachment beat softened cream cheese, powdered sugar, and salt until smooth. In a separate bowl whisk chilled chamomile cream until soft peaks are formed. Add chamomile cream to cream cheese mixture and beat until combined. Place icing in refrigerator while you fill doughnuts.
Add raspberry jam to a squeeze bottle. Poke a hole in each doughnut with the tip of the squeeze bottle and squeeze a small amount of jam into the center of each. Dust tops of filled doughnuts with powdered sugar and serve with chamomile icing and crushed pistachios for dipping.
We aren't looking for whipped cream when whisking the chamomile cream, just soft peaks as we want the icing to be pourable.
You can use a pastry bag fitted with a tip to fill the doughnuts as well I just find a squeeze bottle easier to use and clean up for this purpose.