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Home Garlic Parsely Potatoes With Vegetable Oil

Yuzu Curd Doughnuts Recipe

Ingredients

How to make it

  • Doughnuts:
  • * In the bowl of a mixer combine the yeast, milk and warm water and let it sit for a few minutes. Add the flour, sugar, salt, and the eggs and mix on medium-low speed with the dough hook until the dough comes together, about 5 minutes. Add the butter, a tablespoon at the time, and continue to mix for 5 minutes more until the dough is smooth and shiny. Wrap the dough and refrigerate overnight.
  • * Roll out the dough to a thickness of about 1/2 inch. Use a 3-inch round cookie cutter to cut 12 to 14 rounds. Arrange them on a floured baking sheet, cover with plastic wrap, and let them proof in a warm place for 2 1/2 – 3 hours.
  • * Heat the oil to 350‘F. Fry the doughnuts in the hot oil about 2 to 3 minutes on each side. Transfer the doughnuts to a baking tray lined with paper towels. Wait 2 or 3 minutes to roll in yuzu sugar. Cool.
  • * Dig a hole using a chopstick on the side of each doughnut and pipe some yuzu curd inside. Better eaten the same day.
  • Yuzu curd:
  • * Add about 1 cup of water to a medium saucepan. Bring to a simmer. Whisk egg yolks and sugar in a medium size metal bowl, about 1 minute. Add juice to egg mixture and whisk until smooth. Place bowl on top of saucepan. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove from heat and stir butter a little at a time. Remove from the heat and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate.
  • Yuzu sugar:
  • * Rub the sugar with the citrus zest with the tip of your fingers until fragrant.

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The Cook

choclytcandy Dallas, Dallas

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