Mini doughnuts with orange blossom curd - recipe
-
Prepare
-
Serves
16 -
Cook
-
Skill
Easy
Ingredients
For the doughnuts
- 125 ml Milk
- 1 tsp Dried active yeast
- 2 tbsp Unrefined golden caster sugar plus extra for coating
- 1½ tbsp Water
- 50 g Butter (unsalted) cut into small pieces
- 340 g Strong white bread flour plus extra for kneading
- 2 Egg(s) (free range) lightly whisked
- 300 ml Vegetable oil
For the orange blossom curd
- 50 ml Orange juice
- 1 tsp Orange blossom water
- Salt
- 50 g Unrefined golden caster sugar
- 50 g Butter (unsalted) melted
- 2 Egg yolk(s) (free range)
Find similar in:
-
1
Warm the milk in a pan until just before it reaches boiling point.
For this step you'll need:
- 125ml Milk
-
2
Place the yeast, warmed milk, 1 tbsp of the caster sugar and 1 ½ tbsp lukewarm water in a large bowl and set aside in a warm place for about 10 minutes, or until bubbles appear on the surface.
For this step you'll need:
- 1tsp Dried active yeast
- 1 tbsp Unrefined golden caster sugar
- 1½ tbsp Water
-
3
Add the butter, flour, eggs and the remaining sugar to the yeast mixture and mix to a sticky dough. Turn out onto a floured surface and knead for 5 minutes until smooth and it feels springy to the touch.
For this step you'll need:
- 50g Butter (unsalted) melted
- 340g Strong white bread flour plus extra for kneading
- 2 Egg(s) (free range) lightly whisked
- 1 tbsp Unrefined golden caster sugar
-
4
Place the dough into a lightly oiled bowl, cover with a cloth and set aside in a warm place for 45 minutes or until doubled in size.
-
5
Meanwhile, make the orange curd. Put all the ingredients in a bowl, stir together, and set over a pan of simmering water (the bowl must not touch the water). Using a wooden spoon, stir for about 30 minutes, or until the curd is thick enough to coat the back of the spoon. Set aside to cool.
For this step you'll need:
- 50ml Orange juice
- 1tsp Orange blossom water
- pinch Salt
- 50g Unrefined golden caster sugar
- 50g Butter (unsalted) melted
- 2 Egg yolk(s) (free range)
-
6
Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Roll out to 1cm thick and use a 6.5cm round cutter to stamp out rounds until all the dough has been used. Place the rounds on a lined baking tray and set aside for 30 minutes or until risen.
-
7
Heat the oil in a large pan until it reaches 190°C, or a cube of bread sizzles and turns golden in 30 seconds. Fry the dough balls in batches for 3-4 minutes or until golden brown, turning halfway. Remove with a slotted spoon and drain onto kitchen paper. Toss in sugar and leave to cool.
-
8
Spoon the orange curd into a piping bag with a small round nozzle (or snip the end of a disposable bag). Use a wooden skewer to make a hole in the side of each doughnut. Push the piping bag into the hole and fill with about a teaspoon of curd. Serve warm or cold with any leftover orange curd.