To make the blood orange curd,
To make the doughnut batter, put the yeast, butter and flour in the bowl of a food processor and rub together. Add the milk, caster sugar, salt and eggs and mix on low to medium speed, using the dough hook, until a dough forms. Increase the speed to high and continue to mix for about 10 minutes until smooth and shiny. Form into
Prepare the spiced sugar by putting the orange zest, vanilla seeds, mint and star anise in a spice grinder and pulsing until they become powder. Pour into a bowl, add the sugar and stir to combine.
To make the whey butterscotch, heat the buttermilk or yoghurt in a medium saucepan over very low
Place the sugar in a stainless steel saucepan and cook over medium heat until it begins to caramelise. Add
Heat the vegetable oil in a large, heavy-based saucepan or deep-fryer to 175°C (345°F) or until a cube of bread dropped into the oil turns brown in 15–20 seconds. Deep-fry the doughnuts in batches, turning occasionally, until golden and puffed (3–4 minutes on each side). Take care, as the hot oil will spit. Drain on paper towel. Roll each doughnut in the spiced sugar then, while still warm, pierce a hole in one end and pipe blood orange curd into the centre.
To serve, place the doughnuts in serving bowls and spoon the whey butterscotch over. Add a quenelle of whipped cream dusted with spiced sugar.
© 2014 All rights reserved. Published by Murdoch Books.