Citrus Curd Flavoring

Let's Cook

1. Step 1.

   Prepare the fruit curd before making the dough. In the top of a double boiler or in a nonreactive saucepan, whisk together ½ cup (100 grams) granulated sugar and 5 lightly beaten egg yolks. Stir in the curd flavoring (citrus, berry, or stone fruit) and heat over simmering water or low heat, stirring constantly, until the mixture thickens slightly and a thermometer registers 160°F, 10 to 15 minutes.

2. Step 2.

   Remove the curd from the heat and stir in 4 tablespoons unsalted butter, 1 tablespoon at a time, incorporating each piece completely before adding the next. Allow the mixture to cool to room temperature, then cover with plastic wrap and refrigerate for up to 2 weeks.

3. Step 3.

   Prepare the chosen raised dough for filled doughnuts, then fry or bake as directed. Let the doughnuts cool completely.

4. Step 4.

   While the doughnuts cool, make the glaze if using: prepare Basic Sugar or Citrus glaze according to your recipe.

5. Step 5.

   Once the doughnuts are cool, spoon the fruit curd into a pastry bag fitted with a Bismarck (#230) tip. Holding a doughnut in one hand, plunge the tip into the side of the doughnut, pushing it about ¾ inch deep. Gently squeeze the pastry bag to fill the doughnut, withdrawing the tip slowly as you squeeze; you will feel the doughnut expand slightly. Repeat with the remaining doughnuts.

6. Step 6.

   Glaze the top of each filled doughnut and let the glaze set before serving.