- No-Knead Lemon Curd Doughnuts.jpg (56.24 KiB) Viewed 6 times
Takes: 30 minutes
Serves: 8 (makes)
No nutritional information available.
Ingredients
- 70ml warm milk
- 1 sachet fast-action yeast
- 20g caster sugar, plus extra for dusting
- 375g plain flour, plus extra for dusting
- 30ml vegetable oil, plus extra for shallow frying
- Pinch of salt
- 150g lemon curd
Method
1. In a large mixing bowl, combine 150ml of warm water with the warm milk, yeast, sugar and a third of the flour. Cover with a tea towel and leave to prove for 10 minutes.
2. Meanwhile, heat the oil for frying in a deep saucepan/deep fat fryer to 185°C*.
3. When the yeast mixture has proved, mix in the 30ml oil, the baking powder and salt, then add the remaining flour and bring it together by hand to form a sticky dough.
4. Tip the dough out onto a surface lightly dusted with flour and sprinkle some flour on top of the dough, then roll out to a thickness of 2cm.
5. Cut out the doughnuts using a 7cm cutter then carefully transfer to the hot oil two or three at a time, dipping away from you as you put them in.
6. Let the doughnuts cook for 2 - 3 minutes on one side until golden brown then use a wooden spoon to flip them over and cook for a further 2 - 3 minutes.
7. Remove the doughnuts from the oil, then drain on some paper towels before rolling them in the caster sugar to generously coat the outside.
8. When all the doughnuts have been cooked, sugar-dusted and cooled slightly, use the end of the wooden spoon to poke a hole at the top of each doughnut before filling with lemon curd using a piping bag or a sandwich bag with the corner snipped off or carefully teasing in with a teaspoon.
*To check if the oil is hot enough, carefully put the stick end of your wooden spoon into the oil. If there are lots of little bubbles around the wood, the oil is ready for frying.
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