Spiced Doughnuts, Blood Orange Curd and Whey Butterscotch

Name: Spiced Doughnuts, Blood Orange Curd and Whey Butterscotch
Yield: Makes 40 Doughnuts
Cuisine: France
Ingredients: 180 g (6¼ oz) butter; 45 g (1½ oz) fresh yeast (or 22 g/¾ oz dried yeast); 6 blood oranges, peeled; whipped cream, to serve; vegetable oil, for deep-frying; 6 eggs; 30 g (1 oz) salt; 120 g (4¼ oz) caster (superfine) sugar; 750 ml (26 fl oz/3 cups) milk; 1.5 kg (3 lb 5 oz/10 cups) strong flour; 10 g (¼ oz) dried mint leaves; 2 star anise; 100 g (3½ oz) caster (superfine) sugar; 500 ml (17 fl oz/2 cups) buttermilk or yoghurt; 1 vanilla bean, seeds scraped; 2 blood oranges, zest dried; 200 g (7 oz) butter; caster (superfine) sugar, to taste; 150 g (5½ oz) sour cream; 40 g (1½ oz) butter; 150 g (5½ oz) caster (superfine) sugar

Preparation info

Makes
40
Doughnuts

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

45 g (1½ oz) fresh yeast (or 22 g/¾

Europe
France
Dessert
Mediterranean
Vegetarian

Method

To make the blood orange curd, preheat the oven to 160°C (315°F/Gas 2–3). Wrap the blood oranges and 100 g (3½