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Passion fruit doughnuts
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Makes: 16 doughnuts
FOR THE DOUGHNUTS
100g unsalted butter
500g strong white bread flour
7g sachet instant yeast
1 tsp salt
50g caster sugar
2 medium Waitrose British Blacktail Eggs
2 litres vegetable oil, for oiling and frying
FOR THE CURD
5 passion fruit, halved and the pulp scooped from the skin
50g unsalted butter
75g caster sugar
1 medium Waitrose British Blacktail Egg, plus 1 yolk
FOR THE CHOCOLATE TOPPING
100ml double cream
200g dark chocolate, finely chopped
1 tbsp golden syrup
1.For the doughnuts, cut the butter into cubes and place into a small pan with the milk. Warm over a low heat until the butter is completely melted, then set aside to allow the mixture to cool for a few minutes.
2. Place the flour into a large bowl or the bowl of a stand mixer. Add the yeast to one side of the bowl, and the salt and sugar to the other. Beat the eggs into the lukewarm milk mixture (it should be just warm to the touch when tested with a finger). Gradually add this to the dry mixture, stirring all the time, until a sticky, but not wet, dough forms – you may not need
all the milk mixture.
3. Turn the dough out onto a lightly oiled surface and knead for 10-15 minutes, or until it has become elastic and smooth. Alternatively use the dough hook on a stand mixer to do this. Place the dough into an oiled bowl, cover with clingfilm and leave in a warm place for 1-2 hours or until it has doubled in size.
4. To make the curd, push the passion fruit pulp through a sieve, collecting the juice in a small pan. Add all the other curd ingredients, then warm over a low heat, whisking all the time, until the butter has completely melted. Increase the heat to medium and continue to whisk for 5-6 minutes, until the mixture is thick enough to coat the back of a spoon. Remove from the heat and pass through a sieve. Allow to cool completely.
5. When the dough is risen, turn it out onto the oiled surface and fold it in on itself a couple of times to knock out any large air bubbles. Roll out to a 2cm thickness, then use a 6cm round cutter to cut 16 circles from the dough. To make ring doughnuts, use a 1cm cutter to punch out the middles. Cover the dough with a tea towel and leave to prove for 45 minutes until slightly larger in size.
6. When you’re ready to fry, heat the oil to 160°C in a large pan, and place a few sheets of kitchen paper onto a baking tray. Fry the doughnuts in batches of 4, for 2 minutes on each side, or until they are golden brown all over. Ring doughnuts will cook slightly quicker than round doughnuts, so keep an eye on them. Remove from the oil with a slotted spoon and drain thoroughly on the kitchen paper.
7. To make the chocolate topping, heat the cream in a small pan until steaming. Place the chocolate into a bowl and pour over the hot cream, stirring until smooth. Then mix in the golden syrup.
8. Use a skewer to make one hole in the side of the round doughnuts or 3 holes in the sides of the ring doughnuts. Spoon the passion fruit curd into a piping bag and fill each doughnut. Dip into the chocolate, then leave to set for a few minutes. Drizzle with the remaining passion fruit curd before eating immediately.
Typical values per serving:
This recipe was first published in May 2017.