Raspberry Curd Doughnuts Recipe - Great British Chefs

Dessert
easy
6
50 minutes, plus freezing time

PT50M

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.

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Ingredients

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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

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Deep fat fryer
Food mixer
Greaseproof paper
Piping bag and nozzle

For the doughnuts, add the water, butter, salt and sugar to a medium-sized saucepan. Simmer until well combined

450ml of water
300g of butter
2 pinches of salt
45g of sugar

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

Put the mixture into a food mixer, pulse briefly and then gradually add the eggs, blending as you go, to form a velvety texture

9 free-range eggs

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

Place the tray in the freezer and freeze until solid the dough is solid (about 2-3 hours)

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

4 punnets of raspberries

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

Gradually add the butter, little by little, constantly whisking until the curd has emulsified. Pour into a tray to cool

150g of butter

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

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

Use a slotted spoon to carefully remove the doughnuts from the hot oil. Roll the doughnuts in the cinnamon sugar

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

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Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.