MINI DOUGHNUTS WITH ORANGE CURD & CARDAMOM SUGAR

There is quite a bit of work involved in this dessert, but the smile on your guests’ faces when you bring it to the table will make it more than worth it

1

For the doughnuts, heat the milk until it is just warm. Pour it into the bowl of your mixer (or a large bowl, if you’re kneading by hand) and stir in the yeast and sugar. Set aside for 15 minutes. Add the remaining ingredients, except for the oil, and knead into a smooth dough – this will take 2-3 minutes in a

mixer and 6 minutes by hand. Transfer the dough to a clean bowl and cover with cling film. Leave in a warm place to rise for 1 hour or until it has doubled in size. Alternatively, the dough can be made a day ahead and left to rise in the fridge overnight.

2

For the curd, place all the ingredients, except the eggs and double cream, in a bowl over a pan of gently simmering water (the bowl must not touch the water) and whisk until the butter has just melted. Add the eggs and whisk constantly until thick and glossy; this can take up to 15 minutes. Stir through the remaining butter. Cover with parchment paper and allow to cool.

3

For the orange and cardamom sugar, split the cardamom pods in half and prise out the black seeds. Place them in the small bowl of a food processor or a grinder with the orange zest and half the sugar. Pulse the mixture until finely ground, then stir through the remaining sugar.

4

To fry the doughnuts, shape the dough into balls, about 25g each. Place on a baking sheet lined with parchment paper, then loosely cover with cling film. Leave to prove for 1 hour, or 2 hours if the dough was fridge-cold.

5

Fill a deep-fat fryer or a large heavy-based saucepan halfway with vegetable oil and heat the oil to 170°C. Gently lower 4 or 5 doughnuts into the oil and fry for 1 minute on each side until golden brown. Remove with a slotted spoon onto kitchen paper. Repeat until all the doughnuts are fried.

6

Toss the doughnuts in the orange and cardamom sugar and pile on a serving platter. Fold some of the curd into the whipped cream – start with 3 tbsp then add more to taste. Transfer to a serving bowl and take to the table with the doughnuts and any leftover flavoured sugar for dipping. Enjoy while warm.