Sourdough Doughnuts with Blood Orange Curd
Deliciously soft and fluffy doughnuts made with sourdough discard and filled with a smooth and tangy blood orange curd.
Equipment
- Large mixing bowl
- Microwaveable bowl/measuring jug
- Rolling Pin
- Medium sized round pastry cutter
- Flat baking tray
- Large Saucepan
- Food thermometer
- Slotted Spoon/Spider
- Medium sized mixing bowl
- Small saucepan
- Whisk
- Piping bag and straight nozzle or plastic squeezy bottle
Ingredients
Doughnuts
- 50 grams butter
- 250 ml milk
- 10 grams dried yeast
- 50 grams caster sugar
- 100 grams sourdough discard
- 1 whole egg
- 550 grams strong flour
- 1/2 tsp salt
Blood Orange Curd
- 150 ml blood orange juice
- 150 grams caster sugar
- 30 grams cornflour
- 50 ml water
- 50 grams egg yolks (approx 3)
- 20 grams butter
Instructions
Doughnuts
- In a microwaveable bowl/measuring jug add the butter. Melt in the microwave. Add the milk and heat on medium for another 20 seconds.
- Add the sugar and dried yeast and whisk briskly. Leave to stand for 5-10 minutes until bubbly before using..
- In a large mixing bowl, add the flour, salt and egg. Pour over the activated yeast mix. Mix until you form a shaggy dough.
- Lightly flour a flat surface and place the dough on. Knead gently until you form a smooth dough.
- Lightly grease the large mixing bowl and pop the dough back in it. Cover with clingfilm and leave somewhere slightly warm for 40-60 minutes or until doubled in size.
- Take the dough from the bowl and gently place onto a lightly floured surface. Roll out gently, about 1/2 the height of your pastry cutter.
- Using the pastry cutter, cut medium sized circles out and place gently onto a flat lined baking tray with lots of space in between. Continue until all the dough is used, gently rolling the scraps again and cutting.
- Lightly cover in cling film or a tea towel and leave in a slightly warm place until doubled in size. Depending on the temperature of your kitchen, this could take as long as 2 hours.
- When your doughnuts are ready to fry, heat up a saucepan full of oil (or fryer if you have one!). I use a food thermometer stuck into the oil to gauge the temperature. You're looking for a temperature around 160-180°c (320-360°f).
- When the oil has reached the right temperature, very gently and carefully transfer one doughnut to the hot oil. My saucepan is small so only allows one or two at a time, if you are using a larger one you may be able to fit more.
- Cook on one side for 2-3 minutes until the bottom half turns golden brown. Flip over carefully and cook on the other side for another 2-3 minutes until evenly golden brown all around.
- Remove from the oil carefully and place onto kitchen towels to drain off the oil.
- While still hot, toss in caster sugar and leave on a cooling rack to cool while you continue cooking the rest of the doughnuts.
Blood Orange Curd
- In a small saucepan, combine the blood orange juice and sugar. Heat on medium heat until it starts to bubble.
- Whisk together the water and cornflour until all the cornflour is dissolved. Add this to the hot syrup.
- Cook for a further 1-2 minutes until thick, stirring constantly.
- Remove from the heat and whisk in the egg yolks vigorously. Add in the butter and whisk again.
- Transfer to a container and cover the surface with cling film to avoid getting a skin and allow to cool fully.
- Allow the doughnuts to cool slightly for 10-15 minutes before taking a sharp small knife and make small cuts in them to fill. Bring the knife down into the dough about 3/4 of the way down and wiggle it a little to create a hole to fill.
- Transfer the blood orange curd to a piping bag with a straight nozzle attached. A plastic squeezy bottle will work too. Gently with even pressure, use the blood orange curd to fill the doughnut. Serve immediately.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.