A balanced diet is one of these in each hand: Doughnuts with orange and whisky curd

A balanced diet is one of these in each hand: Doughnuts with orange and whisky curd

How to Make Doughnuts with orange and whisky curd

Preparation time:


Cooking time:

10 to 30 mins


Makes 15




For the starter

  • 20g/¾oz dry active yeast)
  • 80ml/2¾fl oz warm milk
  • 40g/1½oz sugar
  • 2 tbsp plain flour

For the doughnut dough

  • 480g/17oz plain flour
  • 40g/1½oz sugar
  • 1 tsp salt
  • 4 free-range eggs
  • ½ orange
  • 1 lemon
  • 2 tbsp whisky
  • 80g/2¾oz butter

For the orange and whisky curd

  • 1 free-range egg yolks
  • 2 tsp cornflour
  • 2 tbsp whisky
  • 120ml/4¼fl oz orange juice
  • 60ml/2¼fl oz lemon juice
  • 1 orange
  • 150g/5½oz caster sugar
  • 75g/2½oz butter
  • neutral oil, for frying
  • 50g/1¾oz dark chocolate
  • icing sugar


  1. To make the starter, mix the ingredients together really well and set in a warm place to activate the yeast for about 30 minutes.

  2. To make the doughnut dough, place all the ingredients into a stand mixer bowl with a dough hook, add the starter and knead on a steady medium speed for about 5–6 minutes or until you get a smooth and shiny dough. Leave it in the bowl, cover and prove for 2 hours.

  3. Turn the machine on again and knead the dough to knock it back, transfer the dough into an oiled bowl and cover. Place in the fridge overnight.

  4. To make the curd, begin the day before cooking the doughnuts, so it can cool entirely and become firm enough for piping. Mix the whole egg and yolks with the cornflour and whisky in a saucepan.

  5. Bring the orange and lemon juice to the boil with the zest, sugar and butter in a separate saucepan over a medium heat. Once it is boiling and all the butter has melted, pour it in one go over the egg mix, whisk well to combine and return to the hob whisking all the time until the mix thickens and first large bubbles appear.

  6. Pour into a clean bowl through a fine sieve to remove any lumps. Close cover with cling film, so a skin doesn’t form, and refrigerate until needed.

  7. To continue making the doughnuts, divide the dough into 15 even pieces, around 60g/2¼oz each. Roll into tight balls. Set each one on a small square of baking paper (this will make it easier to flip into the oil later), leave to prove in a warm place for about 2 hours until they are very soft and almost doubled in size.

  8. Set a large saucepan on the stove (preferably with a lid, but you can use a plate, if needed), fill with 5cm/2in of oil and place over a medium heat. CAUTION: Hot oil can be dangerous. Do not leave unattended. Check the oil is hot by popping a tiny amount of dough in, it should fizz a little, but not like crazy (if you have thermometer or using a purpose built fryer – set it to 175C).

  9. Carefully place 4–6 doughnuts in the oil, depending on the size of your pan (you want one single layer without overlapping) with the top side down and carefully peel off the paper square. Cover with the lid, or a plate, and cook for 1 minute, then cook for a further minute without the lid or plate. Gently flip the doughnuts over to cook for 2 minutes on the other side. Remove using a slotted spoon and place onto some kitchen paper. The doughnuts should be golden brown, with a band of white dough around the centre of the doughnut. If the doughnut is darker than golden brown, remove the oil from the heat to let it cool for a few minutes before starting the next batch. If you don’t see the band of white dough around the centre, you need to let the remaining doughnuts prove for a little longer before frying!

  10. Fill the centres with the orange curd, using a piping bag, or halve them to place in the filling like a doughnut sandwich.

  11. If using, drizzle the melted chocolate over the top of the doughnuts and dust with some icing sugar.

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