Method

LemonGold® Curd Crème

Whisk the eggs, yolks, sugar, zest and juice together in a medium-size pot. Add the butter and set the pot over medium heat and whisk continually as the butter melts. Continue whisking until the curd thickens (around 77 ºC) and you have a custard-like consistency.

Remove the pot from the heat and pour the curd into a jar that has been sterilised with boiling water. Seal the jar and allow to cool before refrigerating.

Pour the cream into a large bowl and whisk with an electric whisk until you have stiff peaks. Gently fold the cream into the LemonGold® curd then fill the piping bag and place it in the fridge until needed.

Doughnut Dough

Add the flour, castor sugar, yeast and salt to the mixing bowl of a stand mixer and whisk with a fork to combine.

Add the eggs, water and LemonGold® zest and set on medium with the dough hook attachment. Mix for 5 minutes to combine, scraping down the sides if needed.

Add the butter in while mixing, 2 cubes at a time, and let it incorporate into the dough. Mix for another 6-8 minutes until the dough has come together and is glossy and elastic.

Scoop the dough out into a large bowl and cover with a kitchen towel. Allow to proof in a warm area for 1 ½ -2 hours until it has doubled in size.

Scoop the dough out onto a lightly floured surface and gently knock it back with your fingers to remove some of the gas. Using a kitchen scale, portion the dough out into 50 g pieces. To roll the dough into balls, cup your hand over a piece of dough with your palm and fingers touching the work surface. Rotate your hand in a clockwise motion to move and roll the dough into a ball using the surface and your hand.

Repeat this motion until the dough forms into a ball. Place the balls onto a floured tray and lightly dust the tops, then cover with a kitchen towel. Make sure you give them room to grow on the tray because they will double in size again during the second proof.

Repeat until all the balls are shaped and proof for another hour or until doubled in size.

Half fill a large Dutch oven pot or a deep fryer with canola oil and set it to high heat.

While the oil is heating, add the castor sugar to a large bowl and place a few sheets of kitchen towel onto a dinner plate/baking tray to drain the doughnuts before dusting. Also, have a large container (a loaf tin works well) to stack the sugared doughnuts in while you continue frying.

When the oil hits 190 ºC it’s time to fry.

Using a dough scraper or spatula, gently pick up the balls one at a time and carefully drop them into the oil. Fry 4 at a time for 2 minutes per side.

Remove the fried doughnuts from the oil and place them on the kitchen towel to remove excess oil before rolling them gently in castor sugar. Stack the sugared doughnuts seam side up into the container and repeat the process until all the doughnuts are fried and sugared. Be sure to check the oil temperature after each fry. You need to maintain a 185-190 ºC frying temperature.

Once all the doughnuts are fried and completely cooled, use a sharp knife to slit a hole in the centre of each one and then gently work it open.

Remove the piping bag from the fridge and pipe the LemonGold® curd crème into the doughnuts until they are all filled. Handle carefully and stack upright.