Huckleberry Curd filled Doughnuts

Friday, 6 June, 2014 By Lee Greene
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In celebration of National Doughnut Day, we’ve searched the internet wide and far for the best curd filled gourmet doughnut recipe. This recipe from Joanne Chang, of Flour Bakery & Cafe Boston fame, was just perfect – we recommend you add our Heirloom Fruit Curd Huckleberry in the pastry cream. The rich berry flavor pairs perfectly with the delightful pastry. Homemade artisan doughnuts! How is that for a weekend project? The original recipe makes 9 4inch donuts, but these are so rich, we really enjoyed popping them donut hole sized.

You can find the original recipe on or in Joanne’s cookbook “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe”

makes 9 4inch donuts or ca. 30 donut hole size bites

1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
2/3 cup (160 grams) milk, at room temperature
3 1/2 cups (490 grams) unbleached all-purpose flour
1 1/3 cups (270 grams) sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
Organic canola oil, for frying

The original recipe calls for
6 tablespoons (90 grams) of heavy cream
Pastry cream

To give these a huckleberry twist, leave the vanilla out of the pastry cream and carefully fold in 1/2 jar of Scrumptious Pantry Heirloom Fruit Curd Huckleberry instead. Reduce the heavy cream, using it just to thin out the mixture if necessary.

(1) In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast.
(2) Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
(3) Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
(4) Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
(5) When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
(6) Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.

For the huckleberry filling
(7) Carefully fold the Huckleberry Fruit Curd into the pastry cream and thin out with a little heavy cream if needed. You should have about 3 cups.

(8) When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

Adapted from “Flour: Spectacular recipes from Boston’s Flour Bakery” by Joanne Chang with Christie Matheson. Text copyright © 2010 by Joanne Chang; photographs copyright © 2010 by Keller + Keller. Published by Chronicle Books LLC.

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