Baked Doughnuts with Lemon Curd & Cream
Baked doughnuts round two! That wasn’t quite the plan but this is how it happened.
These doughnuts were meant to be pizzas…funny looking I know, they looks nothing like pizza I hear you cry but I had taken pizza dough out of the freezer last week and once it had defrosted I realised it was a batch of my doughnuts dough! I suppose that is what happens when you don’t have an orderly freezer, if P freezes anything he is so Virgo like about everything and they each packet gets a name but obviously it was the lucky dip, I love surprises girl in the household who froze that dough!
Needless to say we didn’t have pizza that night but we did indulge in doughnuts for breakfast the next day. I suppose filling this baked doughnut with whipped cream really defeats the point of trying to reduce the fat by baking but they were truly yummy and reminded me of the cream doughnuts that used to sit in the bakers window when I was little girl. Nothing a few more lengths of the pool can’t shake off….err well that’s what I keep telling myself anyway.
- 750g plain flour
- 140g castor sugar
- 7g yeast (1 sachet)
- 330ml luke warm milk
- 2 free range eggs
- 150g butter, melted
- 1/2 cup lemon curd for filling
- 300ml whipping cream, whipped to soft peak
- 1 cup of castor sugar for coating doughnuts
- 100g butter, melted for coating doughnuts
- 2 tsp cinnamon
- Combine the flour and sugar in a bowl.
- Add the yeast to the milk and put aside for a few minutes until it starts to ferment. Then whisk the yeasty milk together with the eggs and melted butter. Add to the flour mix and combine into a dough ball.
- Knead the dough for 8-10 minutes then lightly oil the dough and place it back into the bowl and cover with plastic wrap. Allow to prove for 1-1.5 hours or until more than double in size.
- Preheat oven to 190C. Lightly flour 2 baking trays.
- Knock the air out of the dough and turn onto a lightly floured surface. Divide the dough into 12 or 16 depending on whether you want regular or smaller doughnuts.
- Roll into ball or sausage shapes and place seam side down on prepared baking tray.
- Give the doughnuts plenty space to double in size without touching each other.
- Cover with glad wrap and stand in a warm place until they have risen double in size.
- Bake for 10 minutes until golden.
- Melt the extra butter in a bowl and mix the extra sugar and cinnamon in another bowl.
- Once the doughnuts come out of the oven dip them while hot in the melted butter, then dip them into the cinnamon sugar.
- Once cold, slice open the doughnut and fill with curd and whipped cream!