Get ready for Bake Off- Mini doughnuts with orange blossom curd

Get ready for Bake Off- Mini doughnuts with orange blossom curd


  1. Warm the milk in a pan until just before it reaches boiling point. 
  2. Place the yeast, milk, 1 tbsp caster sugar and 1 ½ tbsp lukewarm water in a large bowl and set aside in a warm place for about 10 minutes, or until bubbles appear on the surface.
  3. Add the butter, flour, eggs and the remaining sugar to the yeast mixture and mix to a sticky dough.  Turn out onto a floured surface and knead for 5 minutes until smooth and it feels springy to the touch.
  4. Place the dough into a lightly oiled bowl, cover with a cloth and set aside in a warm place for 45 minutes or until doubled in size.
  5. Meanwhile, make the orange curd. Put all the ingredients in a bowl, stir together, and set over a pan of simmering water (the bowl must not touch the water).
  6. Using a wooden spoon, stir for about 30 minutes, or until the curd is thick enough to coat the back of the spoon.  Set aside to cool.
  7. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. 
  8. Roll out to 1cm thick and use a 6.5cm round cutter to stamp out rounds until all the dough has been used. 
  9. Place the rounds on a lined baking tray and set aside for 30 minutes or until risen.
  10. Heat the oil in a large pan until it reaches 190C, or a cube of bread sizzles and turns golden in 30 seconds. 
  11. Fry the dough balls in batches for 3-4 minutes or until golden brown, turning halfway. 
  12. Remove with a slotted spoon and drain onto kitchen paper. Toss in the sugar and leave to cool.
  13. Spoon the orange curd into a piping bag with a small round nozzle (or snip the end of a disposable bag).
  14. Use a wooden skewer to make a hole in the side of each doughnut.
  15. Push the piping bag into the hole and fill with about a teaspoon of curd. 
  16. Serve warm or cold with any leftover orange curd.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Try swapping oranges for lemons to make lemon curd filled doughnuts


2 tsp Active dry yeast
125ml Milk
2 tbsp Caster sugar (super fine), plus extra for coating
50g Unsalted butter, cut into small pieces
340g Plain flour, plus extra for kneading
2 Large eggs, lightly whisked
300ml Vegetable oil
50ml Juice of a large orange
1 tsp Nielsen-Massey Orange Blossom Water (or similar)
Pinch of salt
50g Golden caster sugar
50g Butter, melted
2 Large free range egg yolks


Time: 40 mins
Serves: 8
Nutrition: n/a