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130Total Time
40Prep Time
50Bake Time

Mini Doughnuts with Orange Blossom Curd by Nielsen-Massey

2 Reviews

  • Nut Free
  • Vegetarian

About the bake

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.

130Total Time
40Prep Time
50Bake Time


  1. Step 1:

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

  2. 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.

  3. 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 10 minutes until smooth and it feels springy to the touch.

  4. 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. 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.

  6. 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. 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. 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.


  • For the Doughnuts

    • 125ml Milk (whole)
    • 1 tsp Allinson's dried yeast
    • 2 tbsp Unrefined golden caster sugar (plus extra for coating)
    • 1 1/2 tbsp Water
    • 50g Unsalted butter (cut into small pieces)
    • 340g Allinson's Strong White Bread Flour
    • 2 Large free range eggs (lightly whisked)
    • 300ml Vegetable oil
  • For the orange blossom curd

    • 50ml Orange juice
    • 1 tsp Nielsen-Massey Orange Blossom Water
    • 1pinch Salt
    • 50g Billington's Unrefined Golden Caster Sugar
    • 50g Butter (unsalted) (melted)
    • 2 Egg yolk(s) (free range)


  • Saucepan
  • Mixing bowl
  • Tea towel
  • Rolling pin
  • 6.5cm round cutter
  • Large saucepan
  • Slotted spoon
  • Kitchen paper
  • Piping bag
  • Small round piping nozzle

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