
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.
Method
Step 1:
Warm the milk in a pan until just before it reaches boiling point.
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.
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.
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.
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.
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.
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.
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.
Ingredients
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)
Utensils
- Saucepan
- Mixing bowl
- Tea towel
- Rolling pin
- 6.5cm round cutter
- Large saucepan
- Slotted spoon
- Kitchen paper
- Piping bag
- Small round piping nozzle
Recipe Reviews
Wow, these were incredibly tasty.
Love them so much
Ingredients
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)
Utensils
- Saucepan
- Mixing bowl
- Tea towel
- Rolling pin
- 6.5cm round cutter
- Large saucepan
- Slotted spoon
- Kitchen paper
- Piping bag
- Small round piping nozzle