Sourdough Donuts + Blood Orange Curd Filling!
Fried up these donuts for a brunch and filled them with a citrus curd made using blood oranges and rose water!
110g bread flour
500g bread flour
15g diastatic malt (optional)
all of the levain
1 tbsp vanilla extract
1 cup sugar
8 egg yolks
20g corn starch
2/3 cup blood orange juice + 2 tbsp rose water
pinch of salt
2 tbsp blood orange or lemon zest
10 tbsp butter
Mix the levain ingredients together and let proof till active/doubled. Mix in the remaining ingredients and knead for 10-15 minutes. After the dough has come together leave at room temperature for 2-4 hours, or until doubled in volume) (*in the meantime, make the filling) refrigerate overnight. The next morning take out the dough and divide into 16 circles of 1inch thickness (or divide into squares to save time). Let rise at room temperature till doubled in volume. For me this took 3 hours. Fry in 350F oil for about two minutes per side. Place each cooked donut on rack and once all of the donuts are done, toss them with granulated sugar. Let them cool for about 30 minutes before piping in the filling.
*For the filling:
Place all of the ingredients in a pot and cook on medium heat, mixing constantly until it thickens enough to coat the back of the spoon. Transfer to a bowl and refrigerate overnight.