Chocolate donuts filled with coriander-lime curd
These little deep-fried treats are sure to delight! Light, crispy donuts are filled with a sweet and tart lime curd that’s enhanced by the floral aroma of coriander, before being glazed with decadent dark chocolate.
YIELDS
8
Ingredients
Donuts
- 1 tablespoon (15 ml) active dry yeast
- 1/4 cup (60 ml) sugar, divided
- 1 cup (240 ml) milk, warmed
- 4 egg yolks
- 1/2 teaspoon (2.5 ml) salt
- 2 tablespoons (30 ml) butter, melted
- 1 teaspoon (5 ml) vanilla extract
- 3 1/4 cups (1, 070 ml) flour
- 2 tablespoons (30 ml) ground coriander
- Vegetable oil, for greasing/deep frying
Coriander Lime Curd
- 2/3 cup (160 ml) lime juice
- 1 1/3 cup (320 ml) sugar
- 3 limes, zest
- 2 tablespoons (30 ml) ground coriander
- 4 egg yolks, plus 2 whole eggs
- Salt
- 3/4 cup (180 ml) butter, cubed
- 1 tablespoon (15 ml) cilantro, leaves only, finely chopped
Dark Chocolate Glaze
- 6 ounces (170 g) semi-sweet chocolate, broken into small pieces
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) light corn syrup
- 2 teaspoons (10 ml) water
- Toasted and lightly crushed coriander seeds, to garnish
Directions
Donuts
- Add yeast and one tablespoon (15 ml) of sugar to the bowl of a stand mixer. Pour in warm milk and stir to dissolve. Let stand for 10 minutes, or until bubbles start to form.
- Add egg yolks, remaining sugar, salt, butter, and vanilla and mix on low speed.
- Combine the flour and ground coriander.
- Continue mixing and gradually pour in the flour. If needed, add more flour until the dough comes together. Transfer the dough to a bowl that has been lightly greased with vegetable oil. Cover and let rise for one hour or until doubled.
- Punch to release the air. Turn dough onto a lightly-floured counter. Roll out to half an inch (1.25 cm) thickness. Cut out three-inch (7.5 cm) rounds. Place onto a parchment paper-lined baking sheet. Let rise another 30 minutes.
Coriander Lime Curd
- In the bowl of a double boiler, set over medium heat combine the lime juice, sugar, lime zest, ground coriander, egg yolks, and whole eggs. Season the mixture with a pinch of salt.
- Whisk the mixture over medium heat, slowly but nearly constantly, until it has thickened, 12 to 15 minutes.
- Remove the bowl from the double boiler.
- Whisk in the butter a cube at a time until the mixture is smooth and uniform. Set aside to cool.
- Once the mixture is completely cool, fold in chopped cilantro.
Cook the Donuts
- Add oil to a deep-sided pot. Heat to 350° F (175° C).
- Add donuts, three at a time – do not overcrowd the pot. Fry for five minutes, turning every minute.
- Remove to a paper towel-lined plate. Let cool.
Dark Chocolate Glaze
- In a small pot over medium heat combine the semi-sweet chocolate, butter, corn syrup, and water.
- Allow the mixture to melt and combine completely.
- Remove the saucepan from the heat.
Assemble
- Fill a piping bag with the lime curd.
- Push the tip of the piping bag into the side of the donut to make a hole all the way to the center, then squeeze in the filling.
- Dip the top of the donuts in melted chocolate. Place all the donuts chocolate-side-up on a tray.
- Sprinkle the toasted and lightly crushed coriander seeds onto the still-wet chocolate covering the donuts.
- Allow the chocolate to set fully at room temperature.
- Serve and enjoy.
