Curry-Filled Doughnuts

Move over Boston, we're filling our doughnuts with curry cream now (and topping them with lime glaze).

by Ari Taymor and Jon Shook and Vinny Dotolo
01 December 2016, 3:52pm

Servings: 24

Prep: 24 hours

Total: 2 hours


for the doughnut:

530 ml whole milk

170 grams granulated sugar

55 ml vegetable oil

55 grams unsalted butter, melted

3 large eggs

21 grams active dry yeast

900 grams bread flour

6 grams kosher salt

toasted coconut, for garnish

lime zest, for garnish

for the lime glaze:

900 ml whole milk

460 grams confectioners' sugar

55 grams cold unsalted butter

45 ml fresh lime juice

31 grams cornstarch mixed with 15 ml water

1.25 grams kosher salt

for the curry filling:

40 grams cornstarch

50 grams plus 70 grams granulated sugar

22 grams unsalted butter

2 egg yolks plus 1 whole egg

250 ml coconut milk

250 ml whole milk

25 grams curry powder


1. Make the doughnuts: Combine the milk, sugar, oil, butter, and eggs in the bowl of a stand mixer fitted with a dough hook and mix until combined. Add in the yeast and mix 1 to 2 more minutes. Add in the flour and salt and mix until a smooth dough forms. Knead on medium-low speed for about 20 minutes. Spread into an even layer on a greased baking sheet, cover with plastic wrap, and refrigerate overnight.

2. Remove the dough from the refrigerator about two hours before you need to fry them. Make sure the dough is in about a 14-inch circle, about 1/2-inch thick. Using a floured 3-inch ring cutter, cut the dough into rounds. Gather and reuse the scraps. Transfer the dough to a lightly greased parchment paper-lined baking sheet, at least 3-inches apart. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 30 minutes.

3. Heat 2-inches of oil in a large saucepan until a deep-fry thermometer reads 325°F. Using scissors, cut the doughnuts out of the parchment paper, leaving about 1-inch of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place the doughnuts in the oil, paper side up. Using tongs, quickly peel off and discard the paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to a baking sheet with a wire rack and let cool completely.

4. make the lime glaze: In a medium saucepan, combine the milk, sugar, butter, 1 tablespoon lime juice, cornstarch slurry, and the salt and simmer over medium heat until thick. Add in the remaining lime juice, stir, and then set aside to cool.

5. Make the curry filling: Combine the cornstarch, 1/4 cup|50 grams sugar, butter, and eggs in a large bowl and mix well. Combine the remaining 1/3 cup|70 grams sugar, the coconut milk, milk, and curry powder in a medium saucepan and bring to a simmer. Slowly pour the warm milk mixture into the egg mixture while whisking vigorously. Put the entire mixture back on the stove and cook slowly, stirring constantly with a heat proof spatula, until it thickens. cool in fridge and put into pastry bag with a tip.

6. To finish: After the fried doughnut has cooled, make a small hole with the pastry bag and fill the inside with the curry filling. Place on a rack with a sheet tray underneath and pour glaze on top. Sprinkle with the coconut and lime zest.

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