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Strawberry Curd–Filled Doughnuts
Ingredients
Directions
For the Strawberry Curd
2 c
superfine sugar
Jump
2 tsp
tapioca starch
Jump
0.5 c
unsalted butter
Jump
6 lg
egg yolk
Jump
1 lb
strawberry
Jump
3 tbsp
lemon zest
Jump
0.5 tsp
salt
Jump
For the Doughnuts
2 tbsp
yeast
Jump
0.5 c
milk
Jump
0.5 c
superfine sugar
Jump
3 lg
egg yolk
Jump
2.5 tbsp
unsalted butter
Jump
1 tsp
salt
Jump
2.5 c
all purpose flour
Jump
1
peanut oil
Jump
2 c
granulated sugar
Jump
1 c
strawberry
Jump
Strawberry Curd–Filled Doughnuts

These melt-in-your-mouth balls of pillowy-soft strawberry love will make you wish you never heard the words “Dunkin” or “jelly” in your life. Because you’ve been missing out.

20-24 servings

For the Curd
  1. Whisk together sugar and starch. Add butter and beat together until light and fluffy.
  2. Add remaining ingredients and whisk together until completely blended.
  3. Pour mixture into a double boiler and cook over medium heat for 15 to 20 minutes, constantly whisking and stirring, or until the mixture is thick enough to sit on itself. Remove mixture from the heat and place over an ice bath until completely cooled, stirring occasionally. Cover and refrigerate for at least an hour.
For the Doughnuts
  1. Place warm milk in a mixing bowl along with 1 teaspoon of sugar. Sprinkle yeast over the milk mixture and allow mixture to sit for about 10 minutes, until foamy and bubbling.
  2. Once mixture is bubbling, add egg yolks, butter, and salt and stir together.
  3. Begin stirring in flour, 1/2 cup at a time until the mixture comes together as a sticky dough. Lightly flour a clean surface and turn out the sticky dough. Knead the dough for 5 to 7 minutes or until the dough has become soft and pliable, adding more flour 1 tablespoon at a time, as needed.
  4. Place dough into a lightly greased bowl, cover, and place in a warm, dry place until it has doubled in size, about 1 hour. While the dough rises, cut out up to 24 pieces of 4" parchment squares.
  5. Lightly flour a clean surface and roll dough out until 1/2-3/4" thick. Using a round 3 – 3 1/2" cookie cutter, cut doughnuts out. Dust the bottoms with flour and place each onto a prepared parchment square. Place doughnuts onto a large baking sheet and loosely cover. Place in a warm, dry area until doughnuts have doubled in size, 30 to 45 minutes.
  6. Preheat oil to 350˚F.
  7. Carefully pick up a doughnut-topped parchment square and flip into the oil, peeling the parchment away as the doughnut hits the oil. Fry a few at a time, making sure not to overcrowd the pot.
  8. Fry doughnuts for about 2 to 3 minutes on each side or until golden brown.
  9. Drain and then quickly transfer fried doughnuts to a baking dish filled with the granulated sugar. Toss doughnuts in the sugar until completely coated, then transfer doughnuts onto a cooling rack.
  10. Once all doughnuts have been fried, coated, and cooled, fill a piping bag with the strawberry curd and press the tip (we used the Ateco #32 tip, but any smaller open star tip will work) into the top center of each doughnut.
  11. Fill each doughnut with about 3 tablespoons of curd. The curd should slightly overflow onto the top of the doughnut. Finish doughnuts with about 2 teaspoons diced strawberries, over the hole with the curd. Serve immediately.

Recipe by Teri Lyn and Jenny Park