Pineapple curd donuts. Fluffy donuts with the addition of insane pineapple cream. The cream is sweet but also slightly tangy, which works great with donuts. Heaven in mouth
Ilość porcji / Servings – 20
Drukuj / Print
Czas przygotowania / Prep. time: 15 mins
Czas gotowania / Cook time: 30 mins
Czas całkowity / Total time: 2 hrs 45 mins
Składniki / Ingredients:
- 10 egg yolks
- 250 g of caster sugar
- 200 g of soft butter
- 2 lemons juice
- 800 g canned pineapple blended
- 550 g of plain flour, some needed for dusting
- 14 g dry yeast
- 200 ml of beer, at room temperature
- 50 ml of whipping cream 30%
- 2 eggs
- 2 egg yolks
- 70 g caster sugar
- a large pinch of salt
- 80 g of butter, melted and cooled
- vegetable oil for frying
Sposób wykonania / Instructions:
- Put the pineapple puree into a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.
- Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
- Lightly whisk the egg yolks and stir them into the pineapple mixture. Whisk until all of the ingredients are well combined, then leave to cook for 30 min, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove the curd from the hob and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the curd into sterilized jars and seal. Keep in the fridge until ready to use.
- Pour the beer, sugar and yeast into a standing mixer bowl. Let it stand until yeast starts to foam for about 10 minutes. Attach a dough hook to the standing mixer while yeast is activating. In a medium mixing bowl, mix together the flour and the salt. Add flour mixture, butter, eggs and egg yolks to the yeast mixture. Then add whipping cream and beat on medium speed until it comes together and forms a dough. That should take you about 3-5 minutes. Cover the bowl and and allow the dough to rise in a warm place for 1 hour.
- Spray a sheet of a baking paper with non-stick cooking spray and set aside. Transfer the dough to a lightly floured work surface and roll out to a 1 cm thickness. Using a donut cutter (you can also use a glass or a biscuit cutter to cut out your doughnuts), cut out the donuts and transfer them on the prepared baking paper and keep them apart. Let them stand in a warm place until they almost double in size; this should take about 25-40 minutes.
- Using a deep fat fryer or a saucepan, heat oil to175ºC . Work in batches if you need to and fry the donuts until lightly golden brown, about 1 minute per side. Transfer to a paper towel and let cool for 10 minutes.
- Using the handle of a wooden spoon, make a hole in each of the doughnuts. Fill the piping bag with the pineapple curd. Squeeze enough into each doughnut to fill the hole.