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+ servings

Get the Recipe: Passionfruit Curd Donuts

(4.67 stars) 3 reviews

Ingredients

For the Passionfruit Curd

    (makes around 1 cup, enough for 12 generously filled donuts)

    • 1/2 cup (3.5 ounces) granulated sugar
    • 3 large egg yolks
    • 1/4 cup (2 fluid ounces) passionfruit puree
    • 2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice
    • 1/2 cup (1 stick // 4 ounces) cold unsalted butter, cut into 1-inch cubes

    For the Donuts

      (makes around 12 donuts)

      • 3/4 cup (6 fluid ounces) whole milk
      • 2 large eggs
      • 2 large egg yolks
      • 3 1/2 cups (17.5 ounces) all-purpose flour
      • 1/4 cup plus 1 cup (8.75 ounces) granulated sugar, divided into 1/4 cup and 1 cup portions
      • 2 1/4 teaspoons (1 packet) instant yeast
      • 1 teaspoon kosher salt
      • 6 tablespoons unsalted butter (3 ounces) at room temperature and cut into 1-inch cubes
      • vegetable oil, for frying

      Equipment

      • a candy/deep-fry thermometer
      • a Bismarck pastry tip
      • a 3 1/2-inch round cookie cutter

      Instructions
       

      For the Passionfruit Curd

      • In a medium heavy-bottomed pot, whisk together 1/2 cup granulated sugar and 3 large egg yolks until well combined and you have a homogenous pale yellow mixture. Whisk in 1/4 cup passionfruit and 2 tablespoons fresh lemon juice until the mixture thins out and place the pot over medium heat. Cook, stirring constantly with a wooden spoon (and make sure to use a heatproof rubber spatula to scrape the sides of the pan), until the mixture is thick enough to coat the back of a spoon, 8 to 10 minutes, and registers 160 (F) on an instant-read thermometer.
      • Once the mixture registers 160 (F), remove from heat and whisk in 1/2 cup cubed unsalted butter, a couple cubes at a time, only adding more when the previous cubes are fully incorporated. Once all the butter has been added, use a fine-mesh sieve to strain the curd into a small glass bowl. Cover with plastic wrap, pressing the plastic directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 2 to 3 hours (but preferably overnight). The curd keeps in a sealed glass jar in the refrigerator for up 2 weeks.

      For the Donuts

      • To prepare the dough, bring 3/4 cup whole milk just to a boil over medium heat in a small pot. Watch closely to ensure that the milk doesn’t boil over. Pour the milk into a liquid measuring cup and let it cool to between 105 (F) and 110 (F). When the milk has cooled, add 2 large eggs and 2 large egg yolks to the milk and whisk gently to combine.
      • In the bowl of a freestanding mixer fitted with a paddle attachment, combine 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 teaspoons instant yeast, and one teaspoon kosher salt. Add the milk mixture and mix just until combined.
      • Switch to the dough hook and knead the dough on low speed, about 3 minutes. The dough will look sticky, but that’s okay. Add 6 tablespoons unsalted butter, a cube or two at a time. If the butter isn’t incorporating, remove the bowl from the mixer and knead the butter in with your hands for a minute to get it started. Just keep adding and kneading until it’s well combined.
      • Once the butter is incorporated, increase the mixer speed to medium and knead the dough for another few minutes until the dough is smooth and elastic. Transfer the dough to a lightly-greased medium bowl, cover with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
      • When the dough has chilled, line two baking sheets with parchment paper. Spray the parchment paper generously with cooking spray.
      • Tip the cold dough onto a lightly floured work surface and roll it into a rough nine by 13-inch rectangle about 1/2 -inch thick. Use a 3 1/2-inch cookie cutter to cut out 12 dough rounds and set them on the prepared sheets. Sprinkle a light dusting of flour over the top of each dough round and lightly cover them with plastic wrap. Set in a warm place to proof until the dough is puffy and springs back slowly when pressed gently, about one hour.
      • When you’re ready to fry the donuts, line a wire rack with paper towels. Put 1 cup granulated sugar in a medium bowl. Add vegetable oil to a medium, heavy-bottomed pot until you have about two inches of oil. Attach a candy thermometer to the side of the pot and heat the oil to 375 (F). Carefully add 1 to 2 donuts to the oil and fry them until golden brown, around 1 to 2 minutes per side. Use a slotted spoon to fish the donuts out of the oil and transfer them to the prepared wire rack. After about 1 or 2 minutes, when the doughnut are cool enough to handle, toss them in the bowl of granulated sugar until coated. Repeat with the remaining dough.
      • To fill the donuts, use the Bismarck pastry tip (or the handle of a wooden spoon) to poke a hole into one side of each, making sure not to poke through to the other side. Fill a pastry bag with a small round tip (or a Bismarck doughnut tip, if you’re fancy) with the passionfruit curd. Insert the tip of the pastry bag into the hole and gently squeeze to fill each doughnut. Serve any excess curd on the side as a dipping sauce (it also works well with waffles!). The donuts are the best on the day they're made.
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