Doughnuts with passion fruit curd
Ingredients
for 8 pieces
| 300 g | white flour |
| ¾ tsp | salt |
| 40 g | sugar |
| ½ cube | yeast (approx. 20 g), crumbled |
| 50 g | butter, soft |
| 1 ½ dl | milk |
| 1 | egg, beaten |
| oil, for deep-frying |
| 200 g | Fine Food Passion Fruit Curd |
| a little | icing sugar, to dust |
| a little | edible flower |
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 8 portions, shape into balls, flatten a little, place on a baking tray. Cover and leave to rise again for approx. 30 mins.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 160 °C. Using a slotted spoon, lower the dough balls into the oil in batches (bottom side up). Deep-fry the doughnuts for approx. 4 mins. on each side. Remove, drain on kitchen paper.
To fill
Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Whisk the curd until smooth, transfer to a piping bag with a smooth nozzle (approx. 5 mm in diameter), pipe the curd into the top of the doughnuts. Dust the doughnuts with icing sugar, scatter the flowers on top.
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