Colin's doughnuts with lemon curd

There's something especially irresistible about fresh doughnuts still hot from the fryer!

Equipment

• Stand mixer, dough hook, piping bag, plain 1cm piping nozzle, deep fry thermometer

Ingredients

• 10g (about 1 1/2 pkts) dried yeast
• 125ml (1/2 cup) milk, warmed
• 275g plain flour
• 5g table salt
• 35g caster sugar
• 1/2 lemon, rind finely grated
• 1/4 vanilla bean, seeds scraped
• 1 egg
• 2 egg yolks
• 35g butter, at room temperature, chopped
• 1/2 teaspoon ground cinnamon
• 100g caster sugar, extra
• Vegetable oil, to deep-fry

Lemon curd

• 2 lemons, scrubbed
• 75g butter, chopped
• 60g sugar
• Pinch of salt

Energy 1115kJ	Fat saturated 5.00g
Fat Total 14.00g	Carbohydrate sugars g
Carbohydrate Total 31.00g	Dietary Fibre 1.00g
Protein 4.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   For the doughnuts, combine the yeast and milk in a small bowl. Set aside for 5 minutes or until frothy.

2. Step 2

   Place flour, salt, sugar, rind and vanilla in the bowl of a stand mixer fitted with a dough hook. Mix until just combined. Whisk the egg and yolks in a bowl. With the motor running on low, add the yeast mixture to the flour mixture and mix until just combined. Add the egg mixture and mix until combined. Add the butter, beating for 5-10 minutes or until a smooth sticky dough forms. Transfer to a greased bowl. Cover. Set aside in a warm, draughtfree place for 45-60 minutes or until doubled in size.

3. Step 3

   Line a baking tray with baking paper. Use your fist to knock back dough. Divide dough into 40g portions. Roll each portion into a smooth ball. Place on prepared tray, leaving room for spreading. Cover with lightly greased plastic wrap and set aside to prove for 1 hour or until doubled in size.

4. Step 4

   Meanwhile, for the lemon curd, place the lemons in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to low. Simmer for 45-60 minutes or until very soft. Use a slotted spoon to transfer lemons to a bowl. Set aside to cool slightly. Reserve 50ml cooking liquid. Halve lemons. Discard seeds. Blend lemon and reserved liquid in a blender until smooth. Add the butter. Blend until combined. Transfer to a bowl. Stir in the sugar and salt. Place the curd in a piping bag fitted with a 1cm plain nozzle.

5. Step 5

   Combine cinnamon and extra sugar on a tray. Pour enough oil into a large saucepan to come halfway up the side. Heat over medium-low heat to 160C on a cook’s thermometer. Deep-fry doughnuts, in batches, turning, for 3-4 minutes or until puffed and golden. Transfer to sugar mixture and turn to coat.

6. Step 6

   Make a small incision in each doughnut and pipe the lemon curd into the doughnut. Serve warm.

If you don't fancy making lemon curd, pipe in Nutella or dip them in custard. Another favourite idea is salted caramel!