California Raisin Donuts with Hungarian Red Wine Mousse

Raisin-filled donuts glisten with cinnamon raisin sauce and fluffy wine mousse.



    Donut Filling

    • 2/3 cup California raisin paste*
    • 1 1/4 cups California natural raisins
    • 1/3 cup plum jam
    • 1 pinch of ground cinnamon
    • 1 pinch of ground clove

    Donut Dough

    • 1/2 cup cottage cheese
    • 1 cup wheat flour
    • 1 tablespoon Powdered sugar
    • 2 eggs
    • 1 teaspoon baking soda
    • 1 Pinch of salt
    • Sunflower oil; for frying


    • 1 cup butter, softened
    • 1 cup Powdered sugar
    • 3 egg whites
    • 1 cup plus 2 tablespoons all-purpose flour

    Red Wine Mousse

    • 1/4 cup dry red wine
    • 2 egg yolks



    Combine ingredients for filling; mix well. Divide and shape into 40 small balls; set aside. Combine all dough ingredients and knead together. Divide into 40 parts and fill by placing filling balls in center of pieces of dough and wrapping dough around. Seal edges and flatten. Set aside.


    Combine butter, powdered sugar, egg whites and flour; mix well. Spread on a silicone paper-lined sheet pan. Bake at 400°F to golden brown color. Cut while warm into long, thin triangular shapes. Set aside on wire rack to cool.

    Red Wine Mousse

    Whisk wine with yolks and sugar. Add gelatin and heat to boil, whisking until dissolved. Cool. Stir in whipped cream and 1 or 2 drops of red food color. Keep in refrigerator until ready to serve.


    Mix all ingredients except cinnamon and color; heat to boiling. Remove about 1/4 cup of mixture to separate bowl; add 2 teaspoons red wine and a drop of red food color. Mix thoroughly for wine sauce. Add cinnamon to mixture remaining in saucepan to make cinnamon sauce.

    To Assemble

    Fry donuts in hot oil to golden brown color and put on a wire rack to drain. Place 4 donuts on each individual serving plate. Pour hot cinnamon sauce over and arrange wafer triangle on top. Then, add a scoop of wine mousse to each plate. Decorate with fruits, walnuts, mint leaves and a few drops of wine sauce.Chef Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of California raisins paste required (1 1/3 cups natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 740 (40% from fat); Total Fat 33g (sat 19g, mono 10g, poly 2g, trans 0g ); Cholesterol 240mg; Protein 14g; Carbohydrate 98g; (Dietary Fiber 5g; Sugars 67g; ); Iron 4mg; Sodium 450mg; Calcium 179mg; Potassium 637mg

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