Citrus CURD Flavoring
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A tangy fruit curd filling for doughnuts, made with citrus, berries, or stone fruit. Leftover curd is great stirred into yogurt or spread on toast.
Ingredients
- raised dough of choice
- Basic Fruit Curd
- Basic Sugar or Citrus glaze
- 118 ml granulated sugar
- 5 egg yolks lightly beaten
- Citrus, Berry, or Stone Fruit Curd Flavoring
- 59.1 ml unsalted butter
- 59.1 ml freshly squeezed citrus juice
- 29.6 ml freshly grated citrus zest
- 946 ml fresh berries
- 14.8 ml freshly grated lemon zest
- 473 ml sliced juicy stone fruit
- 1 lemon freshly squeezed juice
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 453 mg
- Iron: 8.62 mg
- Magnesium: 174 mg
- Phosphorus: 785 mg
- Potassium: 2819 mg
- Zinc: 4.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- raised dough of choice
- Basic Fruit Curd
- Basic Sugar or Citrus glaze
- 118 ml granulated sugar
- Citrus, Berry, or Stone Fruit Curd Flavoring
- 59.1 ml unsalted butter
- 59.1 ml freshly squeezed citrus juice
- 29.6 ml freshly grated citrus zest
- 946 ml fresh berries
- 14.8 ml freshly grated lemon zest
- 473 ml sliced juicy stone fruit
Prepare
- 5 egg yolks, lightly beaten
- 1 lemon, freshly squeezed juice
Let's Cook
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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.
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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.
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Step 3.
Prepare the chosen raised dough for filled doughnuts, then fry or bake as directed. Let the doughnuts cool completely.
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Step 4.
While the doughnuts cool, make the glaze if using: prepare Basic Sugar or Citrus glaze according to your recipe.
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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.
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Step 6.
Glaze the top of each filled doughnut and let the glaze set before serving.