Raspberry Chocolate Doughnuts

Ingredients

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The following ingredients have 10 Servings

• Doughnuts:
• 1¼ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• Dash of salt
• 1 cup brown sugar
• 1 egg
• ⅔ cup of whole milk
• ¼ cup sour cream
• 2 Tbsp unsalted butter (melted)
• 1 tsp vanilla
• 3 oz semi-sweet baking chocolate (melted)
• 2 Tbsp cocoa powder
• Raspberry Filling:
• 9 oz raspberries
• 2/3 cup white granulated sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instruction

• In a small sauce pot, over medium heat, combine raspberries, vanilla, lemon juice and sugar. Mix well and cook, uncovered, for about 15 minutes, stirring occasionally.
• Strain out about 1 1/2 to 2 tablespoons of raspberry liquid for the drizzle. Chill remaining raspberry jam until cold and put it in a piping bag. (You will cut off a small opening at the tip of the piping bag when ready to fill the doughnuts.)
• Preheat the oven to 350 and grease a doughnut pan.
• In a large mixing bowl, whisk egg, sugar, milk, sour cream, melted butter, and vanilla together until smooth.
• Sift in all dry ingredients and whisk until all incorporated.
• Break up baking chocolate and put it in a small bowl. Microwave for 45 seconds on 1/2 power. Stir and microwave for 30 more seconds if needed. (Still on 1/2 power.)
• Mix melted chocolate into the batter.
• Pour the batter into a piping bag. (You may have to pour some batter in and refill later.)
• Cut the tip off the piping bag, leaving only about about 1/4 to 1/2 inch opening.
• Squeeze batter into the doughnut cups of the pan, in a circular motion, filling them only about 1/2 way. Make sure there is an even amount of batter all around.
• Pipe in some raspberry jam in the middle of the batter, in a circular motion, making sure that the jam doesn't go to the edges.
• Pipe some more chocolate batter over the jam, covering it completely and filling the doughnut pan cups no more than 3/4 full.
• (Refill the piping bag when needed.)
• Bake for 15-18 minutes and let doughnuts cool on the wire rack.
• Sprinkle with powder sugar and drizzle with strained raspberry sauce.