Spiced Doughnuts, Blood Orange Curd and Whey Butterscotch


Preparation info

  • Difficulty


  • Makes



Appears in


  • 45 g ( oz) fresh yeast (or 22 g/¾ oz dried yeast)
  • 180 g (6¼ oz) butter
  • 1.5 kg (3 lb 5 oz/10 cups) strong flour
  • 750 ml (26 fl oz/3 cups) milk
  • 120 g (4¼ oz) caster (superfine) sugar
  • 30 g (1 oz) salt
  • 6 eggs
  • vegetable oil, for deep-frying
  • whipped cream, to serve

Blood Orange Curd

  • 6 blood oranges, peeled
  • 200 g (7 oz) butter
  • caster (superfine) sugar, to taste

Spiced Sugar

  • 2 blood oranges, zest dried
  • 1 vanilla bean, seeds scraped
  • 10 g (¼ oz) dried mint leaves
  • 2 star anise
  • 100 g ( oz) caster (superfine) sugar

Whey Butterscotch

  • 500 ml (17 fl oz/2 cups) buttermilk or yoghurt
  • 150 g ( oz) caster (superfine) sugar
  • 150 g ( oz) sour cream
  • 40 g ( oz) butter


To make the blood orange curd, preheat the oven to 160°C (315°F/Gas 2–3). Wrap the blood oranges and 100 g ( oz) of the butter in baking paper, tie with butcher’s string to seal and cook for 4 hours or until soft. Put the orange mixture, remaining butter and the sugar into a blender and purée until smooth. Strain and refrigerate.

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 60 g ( oz) balls for large doughnuts or 20 g (¾ oz) balls for small doughnuts. Set aside to prove for about 1–1½ hours until they have doubled in size. Cover the balls with a tea towel (dish towel) or plastic wrap to prevent a crust forming on the outside.

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 heat and gradually bring to 90°C (195°F) using a sugar thermometer or until you begin to see the mixture split into curds and whey. Remove from the heat and strain through a fine sieve. Reserve 100 ml ( fl oz) of the whey (liquid) and set aside.

Place the sugar in a stainless steel saucepan and cook over medium heat until it begins to caramelise. Add 100 ml ( fl oz) of whey and continue to heat gently for a further 5 minutes until the mixture reaches soft-ball stage or 110°C (225°F) on a sugar thermometer. Add the sour cream and reduce for 5 minutes, stirring constantly. Remove from the heat, then gradually whisk in the butter.

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.