These super-airy doughnuts are filled with a rich citrus cream and dipped in a delicate Champagne glaze.
- Prep time 1 hour
- Total time 4 hours
Blood Orange Cream:
Doughnuts: In saucepan, heat milk with 1 tbsp of the sugar until candy thermometer reads 105°F. Pour mixture into large bowl; sprinkle in yeast and let stand until frothy, about 10 minutes.
Beat in egg yolks, butter, vanilla and remaining sugar. Using wooden spoon, beat in flour and salt, scraping down side of bowl occasionally and adding more flour if necessary to make soft sticky dough.
Turn out onto lightly floured work surface; knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until tripled in size, about 1 1/2 hours.
Blood Orange Cream: Meanwhile, in saucepan, whisk together egg yolks, sugar, cornstarch and salt. Whisk in milk until smooth. Cook over medium-high heat, whisking constantly, until mixture is thick and creamy, 2 to 4 minutes. Remove from heat; whisk in orange zest, orange juice, vanilla and butter, 1 cube at a time, until melted. Transfer to bowl; cover surface directly with plastic wrap until cooled, about 1 hour.
Doughnuts: Punch down dough. Turn out onto lightly floured work surface; roll out to 1/2-inch thickness. Using lightly floured 3-inch round cookie cutter, cut out 16 to 18 rounds. Transfer to parchment paper–lined rimless baking sheet. Cover loosely and let rise in warm draft-free place until doubled in size, about 1 hour.
Champagne Glaze: Meanwhile, in wide shallow dish, stir together icing sugar, sparkling wine and orange zest. If glaze is too thin, add more icing sugar, 1 tbsp at a time.
Doughnuts: In deep fryer, wok or heavy-bottomed saucepan, add enough oil to come 2 inches up side; heat until deep-fryer thermometer reads 325°F. Deep-fry doughnuts, 3 at a time and turning once, until golden, 3 to 4 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Assembly: When doughnuts are cool enough to handle, cut small slit in side of each; using pastry bag fitted with small plain tip, pipe Blood Orange Cream into centre of each just until it comes out side. Dip each in glaze to coat. Place on racks to set. Doughnuts are best eaten the same day they're made.
Tip from The Test Kitchen: We love the pale pink colour and subtle berry flavour of blood oranges. If you can't find them, substitute with Cara Cara oranges or navel oranges.
Makes 16 to 18 servings.
Nutritional facts Per each of 18 servings: about
- Fibre 1 g
- Sodium 154 mg
- Sugars 22 g
- Protein 6 g
- Calories 415
- Total fat 24 g
- Potassium 119 mg
- Cholesterol 109 mg
- Saturated fat 7 g
- Total carbohydrate 44 g
- Iron 13
- Folate 35
- Calcium 6
- Vitamin A 14
- Vitamin C 5