I’ve always been a doughnut fan. I mean, it’s fried dough which is then usually covered in a glaze or frosting. What’s not to love, right? Back when I was a kid (heck, even now. I admit it) getting a treat of Dunkin Donuts made my day. My favorite was always the Bavarian Creme. And the Boston Creme. And the ones with the thick vanilla filling. And the ones with…. erhmmm, ok, I liked them all. As I got older though, and my palate become more sophisticated (saith the woman who brags about loving Cheetos) I would wish they had more interesting flavors. Not that that stopped me from eating 98 doughnuts in one sitting, just that I wanted more variety. So how do you get more interesting flavors? You make them yourself. Or live in a city with a gourmet Doughnut shop, but that’s not here in rural Kentucky. Gourmet here is “Franks Doughnuts”; good but not fancy.
I made this recipe for Orange Curd knowing exactly what I wanted to do with it. Other than spoon bites of it into my waiting mouth at 2am when no one is looking, that is. Along with Lil’ Smokies sausages. Don’t ask… just don’t ask.
I wanted to use the curd (gosh, curd is a word that soooo doesn’t do justice to the smooth creamy, buttery topping that it is.) as a doughnut filling. And what better way to do that then a yeast doughnut covered in chocolate. Chocolate…orange…classic, right? While my doughnut shapes leave something to be desired, namely, symmetry lol, they taste fantastic. You have a puffy, fluffy and tender yeast doughnut that is mildly sweet with a subtle hint of orange, then a smooth rich chocolate icing and finally that wonderful slightly tangy orange filling. Pure heaven. And oh so easy to eat way more than you need, this why I don’t make doughnuts often. I’d weigh 800 pounds. This is a multi step recipe, but none of the steps is difficult. If you’ve made any recipes using a yeast dough before, this is no different. You’re just frying it instead of baking it. Just make the curd the day before, so that it’s thoroughly chilled when you fill the doughnuts. If orange curd isn’t to your liking, you could use jam or pastry cream or even instant pudding if you’re feeling lazy lol.
You know the drill… 🙂
Chocolate Iced Yeast Doughnuts With Blood Orange Filling
- 2 tablespoons warm water
- 1 envelope dry yeast
- 3/4 cup milk, warmed to between 115-120 degrees
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/4 teaspoon Boyajian Orange Oil
- 1 egg
- 1/4 cup unsalted butter, room temp
- 3 1/2 cups flour
- vegetable oil (enough to fill a pot about 4 inches deep)
- Icing- (Alton Browns Recipe)
- 1/2 cup unsalted butter, room temp
- 1/4 cup milk
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 4 ounces dark chocolate, chopped
- 2 cups powdered sugar
- Filling- Orange Curd
- For the doughnuts- In the bowl of a stand mixer, mix together the yeast and warm water. Let sit for 5 minutes. Add in the milk, egg, sugar, vanilla, softened butter, orange zest and orange oil and one cup of the flour. Mix with the paddle attachment just until it is mixed.
- Switch over to the dough hook, then add the rest of the flour. Mix at low speed until the dough pulls away cleanly from the side of the bowl. Scrape once or twice if you need to. When the dough is smooth and elastic looking, dump it out into a lightly greased bowl. Turn to coat all sides, then cover with a clean cloth and set somewhere warm to rise. Let rise until doubled in bulk.
- After is rises, pat or roll it into a circle that is about 3/4 of an inch thick. Use a 2.5 inch cutter (obviously, if you want smaller or larger doughnuts, change the cutter size but remember to watch your frying time in that case). Cut out the doughnuts, then set them aside on a clean baking sheet. Allow them to rise again until they are doubled in bulk.
- While they are rising, slowly heat 4 inches of oil in a large pot to 350 degrees.
- When the doughnuts are risen, carefully slide a few at a time into the hot oil. Let cook for one minute on each side (if making 2.5 inch doughnuts), until nicely browned on both sides.
- Carefully scoop the doughnuts out and lay them on a wire rack set over a cookie sheet. While they cool, make your icing.
- In a medium saucepan, combine the butter, milk, corn syrup and vanilla. Heat until the butter is totally melted. Add in the chopped chocolate and swirl the pan around, then let it sit for 5 minutes. Stir to finish incorporating the chocolate, then sift in the powdered sugar. Whisk well until the mixture is smooth and glossy.
- Filling the doughnuts is easy- pour the orange curd into a plastic squeeze bottle, the type you see ketchup in. You can find them for a dollar at Wal-mart. Poke the top of the squeeze bottle into the side of the doughnut. Squeeze the bottle gently, pulling back as you do so, until the tip comes out of the doughnut. If it looks like you need more filling, squeeze a little more in.
- Dip each filled doughnut into the warm icing, swirling as you lift up to get rid of the excess.
- Set the doughnuts aside to let the icing dry…. or just eat them. I’m fine with that.
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