Nutritional Information
Lemon Curd Cream Donuts
These cream donuts are sure to fly out of your cabinet as customers discover the deliciousness of classic fried donuts with a twist of sweet and tart lemon curd. Prepare the night before and they’ll be gone by mid-morning.
Yield: 12 donuts
Prep time: 1 hour + proving and overnight chilling
Cook time: 20-30 minutes
Expert tips: The mascarpone is added to the cream for the purpose of stability. It prevents the cream from weeping.
Ingredients
- DOUGH
- 250ml Meadow Fresh Milk
- 1 ¼ tsp Edmonds Instant Yeast or Edmonds Active Dry Yeast
- 60g Chelsea Sugar
- 570g Edmonds All Purpose Flour
- 1 ¼ tsp salt
- 2 eggs
- 95g Tararua Unsalted Butter, room temperature, cut into 1cm cubes
- 2L Simply Pure Canola Oil, for frying
- Freeze dried berries, for decoration
- LEMON CURD
- 150g lemon juice
- 190g Chelsea Sugar
- 4 eggs
- Zest of 4 lemons
- 100g Tararua Unsalted Butter, melted
- Pinch of salt
- SUGAR COATING
- 300g Chelsea Sugar
- 20g freeze dried berry powder
- WHIPPED CREAM
- 500g Meadow Fresh Cream
- 150g Puhoi Valley Mascarpone
- 100g Chelsea Icing Sugar
- 1 tsp vanilla bean paste
Method
1. Heat milk to lukewarm, stir in yeast and sugar and leave for ten minutes until the yeast looks frothy.
2. Measure flour and salt in the bowl of a stand mixer fitted with a dough hook and pour over milk mixture.
3. Add eggs and mix on low, about 3 minutes until combined. Increase mixer speed to medium-high for about 8 minutes. Drop mixer speed to low and add butter then return mixer speed to medium-high for another 5 minutes. Dough should be soft, firm and not sticky, with no lumps of butter showing.
4. Transfer dough to a greased bowl and cover with plastic wrap. Refrigerate overnight.
5. Turn dough out onto a lightly floured bench, weigh the dough and cut into 12 equal portions (approximately 110g each) then roll into smooth balls.
6. Using a lightly floured rolling pin, or the palm of your hand, press each ball into a flat circle approximately 1cm thick. Transfer to a tray, spaced 5cm apart and leave in a warm spot to prove, approximately 30-45 minutes. Dough should spring back when pressed down with your finger.
7. For the lemon curd, combine lemon juice, sugar, eggs, melted butter, salt and half of the lemon zest in a small saucepan. Whisk to combine and set over medium-low heat. Whisk frequently until curd comes to a simmer. Continue whisking until mixture thickens, about 2 minutes. Set a sieve over a wide bowl and strain through hot lemon curd. Whisk in remaining lemon zest and leave curd to cool, then transfer to refrigerator.
8. Prepare sugar coating by combining freeze dried powder with sugar in a medium bowl and mixing well to remove any lumps. Set aside.
9. Heat oil in a deep saucepan fitted with a thermometer, or in a deep fryer, until temperature registers 180°C. Fry doughnuts two to three at a time, turning every minute or so until they achieve a deep golden brown colour, about 5 minutes.
10. Transfer doughnuts to a wire rack sitting above a baking paper lined tray and drain for ten seconds or so before tossing in the sugar. If the doughnuts are left for too long the sugar won't stick.
11. Once all the doughnuts have been fried off and coated, allow to cool on a rack while you whip the cream.
12. Combine all cream ingredients in a stand mixer fitted with a whisk attachment and whip on medium-high speed until soft peaks form. Place cream in a piping bag fitted with a plain tip. Cut doughnuts using a serrated knife, stopping before you cut them in half completely, to create an oyster shape. Pipe in cream and dollop over lemon curd. Add freeze dried fruit and sprinkle with icing sugar if desired.
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