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Mini doughnuts in a bowl with orange curd seeping out and a bowl of orange curd to the side. Tried & Tested

Mini doughnuts with orange blossom curd

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3.5 stars based on 2 ratings

These delicious doughnuts have a lovely zing to them thanks to the orange blossom curd centre. Serve them to family and friends and watch as they taste the zesty surprise.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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Ingredients

For the doughnuts

  • 125ml 4¼ fl oz Milk
  • 1tsp 1tsp Dried active yeast (we use Allinson) Dried active yeast
  • 2tbsp 2tbsp Unrefined golden caster sugar plus extra for coating (we use Billington's) Unrefined golden caster sugar
  • 1½tbsp 1½tbsp Water
  • 50g 1⅞ oz Butter (unsalted) cut into small pieces
  • 340g 12 oz Strong white bread flour plus extra for kneading (we use Allinson) Strong white bread flour
  • 2 2 Egg(s) (free range) lightly whisked
  • 300ml 10⅛ fl oz Vegetable oil

For the orange blossom curd

  • 50ml 1¾ fl oz Orange juice
  • 1tsp 1tsp Orange blossom water (we use Nielsen-Massey) Orange blossom water
  • pinch pinch Salt
  • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Butter (unsalted) melted
  • 2 2 Egg yolk(s) (free range)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Warm the milk in a pan until just before it reaches boiling point.

    Ingredients for this step

    • 125ml 4¼ fl oz Milk
  2. Classic mode Step 2

    Place the yeast, warmed milk, 1 tbsp of the caster sugar and 1 ½ tbsp lukewarm water in a large bowl and set aside in a warm place for about 10 minutes, or until bubbles appear on the surface.

    Ingredients for this step

  3. Classic mode Step 3

    Add the butter, flour, eggs and the remaining sugar to the yeast mixture and mix to a sticky dough.  Turn out onto a floured surface and knead for 5 minutes until smooth and it feels springy to the touch.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) melted
    • 340g 12 oz Strong white bread flour plus extra for kneading (we use Allinson) Strong white bread flour
    • 2 2 Egg(s) (free range) lightly whisked
    • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  4. Classic mode Step 4

    Place the dough into a lightly oiled bowl, cover with a cloth and set aside in a warm place for 45 minutes or until doubled in size.

  5. Classic mode Step 5

    Meanwhile, make the orange curd.  Put all the ingredients in a bowl, stir together, and set over a pan of simmering water (the bowl must not touch the water).  Using a wooden spoon, stir for about 30 minutes, or until the curd is thick enough to coat the back of the spoon. Set aside to cool.

    Ingredients for this step

    • 50ml 1¾ fl oz Orange juice
    • 1tsp 1tsp Orange blossom water (we use Nielsen-Massey) Orange blossom water
    • pinch pinch Salt
    • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 50g 1⅞ oz Butter (unsalted) melted
    • 2 2 Egg yolk(s) (free range)
  6. Classic mode Step 6

    Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic.  Roll out to 1cm thick and use a 6.5cm round cutter to stamp out rounds until all the dough has been used.  Place the rounds on a lined baking tray and set aside for 30 minutes or until risen.

  7. Classic mode Step 7

    Heat the oil in a large pan until it reaches 190°C, or a cube of bread sizzles and turns golden in 30 seconds.  Fry the dough balls in batches for 3-4 minutes or until golden brown, turning halfway.  Remove with a slotted spoon and drain onto kitchen paper.  Toss in sugar and leave to cool.

  8. Classic mode Step 8

    Spoon the orange curd into a piping bag with a small round nozzle (or snip the end of a disposable bag).  Use a wooden skewer to make a hole in the side of each doughnut.  Push the piping bag into the hole and fill with about a teaspoon of curd. Serve warm or cold with any leftover orange curd.