Sunday, April 8, 2018

Baked Doughnuts with Citrus Curd

If you are a fan of doughnuts but deep frying makes you go cold, baked doughnuts could be the answer for you.  Honey & Co The Baking Book features a recipe for Baked Doughnuts filled with Lemon and Lime Curd that doesn't even require a special pan or a doughnut cutter - you just roll a butter rich dough into balls, bake them, coat them in butter and citrus sugar, and fill them with citrus curd.

Don't they look great:

Be careful though - they are very rich and buttery and sugary, so in the future, I would make them half the size.

I used Dorie's Citrus Curd to fill the doughnuts  rather than making the Honey & Co lemon and lime curd.

Tempted?  The recipe (with a few modifications by me) is as follows:


3 eggs
1 x 7g sachet dried yeast
1 tablespoon sugar
1 teaspoon salt
300g white bread flour
25ml milk
125g diced cold butter


Citrus curd 

Put all the dough ingredients except the butter in a stand mixer fitted with a dough hook and combine at low speed.  Once the dough forms a ball, add the butter, a little at a time, until it is all combined into the dough.  Cover the bowl and chill in the fridge for 4 hours or overnight.

Take the chilled dough and divide it into 8 even sized pieces (~ 80g each).  Roll each piece into a ball on a floured surface, and place on a baking tray (about 5 cm apart).  Allow the balls to rise to double their original size.  (Mine took ages - well over an hour.)

Heat your oven to 230 degrees Celsius.  Bake the risen doughnuts in the oven for 8-10 minutes, by which time they should be golden brown on the outside. 

While the doughnuts are baking, melt 160g butter.

In another bowl, combine 100g sugar with the zest of a lime and rub the zest into the sugar until fragrant. (I used the zest of half a lemon instead.)

Remove the doughnuts from the oven and allow to stand for 4 minutes.  Using tongs, dip the doughnuts, one at a time, into the melted butter, then roll in the sugar.  All of the butter should be soaked up by the 8 doughnuts.  Be careful when handling the warm doughnuts, as they are quite fragile.

Pipe citrus curd into the doughnuts using a piping bag fitted with a long tip, inserted into the top of each doughnut.

Preferably serve warm on the day they are made.


Johanna GGG said...

Glad baked doughnuts work for you - I hate deep frying for so many reasons but baked doughnuts work just fine.

Lorraine @ Not Quite Nigella said...

I try not to deep fry too much and these look great! Just like deep fried ones but without the oil splatter.

Kari said...

These look amazing!

sherry said...

oh wow these look divine. i am drooling. (perhaps i need lunch?:=))

Kayte said...

Oh those little filled doughnuts would be my downfall, they look spectacular!