Strawberry Rhubarb Chamomile Curd Doughnuts
These Strawberry Rhubarb Chamomile Curd Doughnuts are absolutely outrageous. Definitely a lovely way to use a favorite combination of mine: Strawberries + Rhubarb (although my recipe for Strawberry-Rhubarb Jam Whiskey Sours is another fave). And with the addition of chamomile? Doesn't get much better...
Strawberry Rhubarb Chamomile Curd Doughnuts
Makes two dozen
Ingredients:
3 + 1/3 cups organic all-purpose flour
4 tablespoons super fine sugar
2 teaspoons fine salt
4 teaspoons yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil or organic peanut oil
Directions:
Place flour, sugar, salt, yeast, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl.
Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours.
Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter, cut out the doughnuts. Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour. 15 minutes before you are ready to fry the doughnuts, place two inches of organic canola oil or organic peanut oil into a high-sided pot (such as a Dutch oven) and bring the temperature up to 360 degrees Fahrenheit.
You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon or spider strainer and place on a wire rack atop a layer of paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, fill with Strawberry Rhubarb Chamomile Curd using a pastry bag fit with a star tip (recipe below) and place on a cooling rack. Sprinkle with confectioners' sugar if you'd like. Enjoy immediately.
Strawberry Rhubarb Chamomile Curd
Ingredients:
3 tablespoons organic sugar
2 large organic eggs plus 3 eggs yolks
Juice and grated zest of 2 organic lemons
1 tsp organic crushed dried chamomile
5 tablespoons raw or organic unsalted butter
3 tablespoons Strawberry Rhubarb Jam
Directions:
In a small saucepan over low heat, combine the sugar, whole eggs and yolks, chamomile, juice and zest. Cook stirring constantly, until the mixture begins to thicken. Add strawberry rhubarb jam and continue to mix until the mixture thickens and coats the back of a wooden spoon. Add the butter and mix until combined into a nice, thick sauce. Remove from heat and allow to cool. Strain into a bowl using a fine mesh sieve, using a rubber spatula to guide the sauce through. Store any leftover curd (after filling doughtnuts) in an airtight container in the refrigerator for about one week.
Photography + Recipe by Cassie Winslow
