Recipe by Daniel Hurley of Forchefs

Ingredients:

Lemon Curd:

• 6 egg yolks
• 350mL lemon juice
• 400g diced butter
• 250g Caster sugar

Doughnuts:

• ¾ cup milk
• 14g dry yeast
• 1 cup caster sugar
• Pinch of salt
• 4 ½ cups plain flour
• 220g butter, chilled and cut into small cubes
• 3 eggs, lightly beaten
• 2 teaspoons cinnamon
• Vegetable or light olive oil, for frying

Method:

Lemon Curd:
– Place all ingredients in a bowl over a simmering pot of water.
– Stir or whisk occasionally to stop from sticking or burning.
– Remove from heat after an hour or until egg yolks are cooked out.
– Add more lemon or sugar to taste.


Doughnuts:

Step 1:

– Heat milk over low heat until just warm (overheating will kill the yeast).
– Remove from heat and pour into a jug.
– Add yeast, 2 tblsp. Caster sugar and salt.
– Whisk with a fork until well-combined.
– Allow to stand for 10 minutes.

Step 2:

– Sift flour into a large bowl.
– Add butter and rub in with fingertips until mixture resemble fine breadcrumbs.
– Add ¼ cup caster sugar, stirring until well-combined.
– Make a well in the centre.
– Add yeast mixture and eggs. Mix until well-combined.
– Drop mixture onto a floured surface.
– Knead for 10 minutes.
– Place dough into a lightly oiled bowl and cover with plastic wrap.
– Stand in a warm place for 45 minutes.

Step 3:

– Combine remaining caster sugar and cinnamon on a plate.
– Knock down dough and turn onto a lightly floured board.
– Cut dough in half and knead each piece for 5 minutes.
– Roll into little rounds and allow to double in size again.

Step 4:

– Half-fill a frypan with oil.
– Heat over a medium heat until oil is hot.
– Add 2 to 3 doughnuts at a time, cooking for 2 to 3 minutes on each side or until golden.
– Remove with a slotted spoon and drain on paper towels.
– Toss doughnuts, one at a time in cinnamon sugar until well-coated.
– Fill with the lemon curd and serve.