Just a little ole working gal, who loves food

Thursday, September 5, 2013

Peach Curd Doughnuts!

So I have always wanted to try making doughnuts. Its fried dough so it can't be that hard right? However, I was always scared of trying...deep frying kinda intimidates me and I didn't want to be stuck with raw dough in the middle, or oil burns, or garbage doughnuts :(
Then I took the plunge after much research this weekend. And they turned out AMAZING and pretty easy to make!!! I stopped at a farmers market to find some fresh fruit for my filling...and the peaches just smelled soo good! Glad I went with these!!
Peach Curd:
4 Ripe Peaches, peeled and chopped
2 Tbsp Warm Water
4 Egg Yolks
1/2 Cup Granulated Sugar
2 Tbsp Corn Starch
Doughnut Dough:
1 Cup of Whole Milk
1/4 Cup Butter, Chopped
1 Package (1 Tbsp) Instant Dry Yeast
1/4 Cup Warm Water
1/2 Cup Granulated Sugar
1 Egg
3 1/2 Cups All purpose Flour
1 Tsp Vanilla Extract
Sugar & Cinnamon to roll doughnuts in
In a saucepan add your chopped peaches and 2 Tbsp of warm water over medium heat

Allow peaches to simmer for about 10 Minutes. Use a potato masher to break them down until there are no chunks left.

In another bowl combine your egg yolks, 1/2 Cup of sugar and cornstarch.

Whisk well until combined. Add a small scoop of the cooked peaches to the egg mixture whisking quickly as to not let the egg scramble.

Pour the egg mixture all into the hot peach mixture and continue whisking (lower heat to low). Once the mixture starts to simmer it will thicken up.

Remove thickened Peach curd from the stove and place in a bowl. Cover with plastic wrap (with wrap touching the curd) and keep cool in the fridge

For the dough, warm your milk and butter over low heat just to the point where the butter starts to melt as pictured above...you do not want the milk hot. Remove from the heat.

Whisk your Yeast with the warm water.

In your mixer (on low) combine the yeast and milk/butter mixture.

Add your Sugar, 1 Egg, Vanilla and 2 of the 3 1/2 cups of flour. Mix until combined. Add remaining flour. Swap out the paddle with the dough hook on your mixer and allow the mixer to knead the dough for a good 5 minutes.

Place the dough in a lightly oiled bowl and cover to rise for 1 hour.

after an hour of rising turn out the dough onto a lightly floured surface. It does not need to be kneaded again at this point. You want the dough to remain light and fluffy.

Roll out the dough so that it is about 1/2" in thickness and using a round cookie cutter cut out your doughnuts and place them on parchment paper.

allow the doughnuts to rise again (covered) on the parchment paper for another 45 Minutes.

While the dough is rising I prepared my sugar topping. Just granulated sugar with a touch of cinnamon (In this case 3/4 Cup sugar, 1/2 tsp Cinnamon)

Now its time for the scary part!! Frying the doughnuts! Heat your oil (about 4" deep of it) until it reaches 350F (Use a candy thermometer if you aren't sure of the temperature). Place your doughnut in the hot oil to fry.

Using chop sticks...flip the doughnut once you see it lightly browning on the edges (It should take less than 10 Seconds!)

Immediately place the hot doughnut in the sugar mixture to coat.

Allow to cool on a cooking rack!

Using a piping bag and narrow piping bag tip, pipe the peach curd into the doughnut. I found it helped to use a sharp knife first to start the hole.

And there you have it!! 2 Dozen perfect delicious doughnuts!! We opted to make half with the filling and half without. Equally amazing! Can't wait to experiment with pumpkin flavours this fall!

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