This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Raspberry curd doughnuts
Item 1 of 1
Doughnuts are a delightful indulgence, and these raspberry curd doughnuts by Paul Ainsworth make a fabulous treat. These doughnuts were part of a parade of sweets, Taste of the Fairground, created by Paul on the BBC's Great British Menu. This doughnut recipe can be adapted for different fillings, such as lemon curd or cream, so feel free to experiment at home.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Doughnuts
- 450ml of water
- 300g of butter
- 2 pinches of salt
- 45g of sugar
- 450g of plain flour
- 9 free-range eggs
- vegetable oil, for frying
Raspberry curd
- 4 punnets of raspberries
- 6 free-range egg yolks
- 3 free-range eggs
- 115g of sugar
- 1 gelatine leaf
- 150g of butter, chopped
Cinnamon sugar
- 50g of ground cinnamon
- 150g of sugar
SAVE RECIPE
Equipment
- Deep fat fryer
- Food mixer
- Greaseproof paper
- Piping bag and nozzle
Method
2
Mix well and add the flour. Beat the mixture hard over the heat - when the mixture leaves the sides of the pan it is ready. Place on a tray and leave to cool
- 450g of plain flour
3
Put the mixture into a food mixer, pulse briefly and then gradually add the eggs, blending as you go, to form a velvety texture
4
Place the mixture into a piping bag. Line a tray with greaseproof paper and pipe bite-sized balls of the mix onto the prepared tray
5
Place the tray in the freezer and freeze until solid the dough is solid (about 2-3 hours)
6
While the doughnuts are freezing, make the raspberry curd: blend the raspberries to a purée in a blender, then pass through a fine sieve into a saucepan. Heat the raspberry juice for 2-3 minutes, or until reduced. Set aside to cool
7
Whisk the egg yolks, eggs and sugar in a heatproof bowl set over a saucepan of simmering water. Whisk in the raspberry juice and gelatine leaf until smooth and well combined. Continue to cook, whisking all the time, until the mixture is thick and custard-like
- 3 free-range eggs
- 6 free-range egg yolks
- 115g of sugar
- 1 gelatine leaf
8
Gradually add the butter, little by little, constantly whisking until the curd has emulsified. Pour into a tray to cool
- 150g of butter
9
When the doughnut dough is solid, mix the cinnamon and sugar together in a bowl and sprinkle onto a plate
- 50g of ground cinnamon
- 150g of sugar
10
Heat the vegetable oil in a deep-fat fryer until a piece of bread sizzles and goes golden-brown. Fry the doughnuts for 8-10 minutes, or until puffed up and golden-brown. You may need to cook them in batches for even results
- vegetable oil
11
Use a slotted spoon to carefully remove the doughnuts from the hot oil. Roll the doughnuts in the cinnamon sugar
12
Place the raspberry curd into a piping bag. Push a hole into the side of each doughnut with the piping bag and pipe some of the curd into each doughnut. Any leftover curd can be piped into an airtight, sterilised jar, where it will keep in the fridge for about 2 weeks
First published in 2015
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch