Raspberry curd doughnuts

Not yet rated

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:





Raspberry curd

Cinnamon sugar


  • 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
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
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
Gradually add the butter, little by little, constantly whisking until the curd has emulsified. Pour into a tray to cool
When the doughnut dough is solid, mix the cinnamon and sugar together in a bowl and sprinkle onto a plate
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
First published in 2015

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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more