Servings: 24Prep: 24 hoursTotal: 2 hoursIngredientsfor the doughnut:530 ml whole milk170 grams granulated sugar55 ml vegetable oil55 grams unsalted butter, melted3 large eggs21 grams active dry yeast900 grams bread flour6 grams kosher salttoasted coconut, for garnishlime zest, for garnishfor the lime glaze:900 ml whole milk460 grams confectioners' sugar55 grams cold unsalted butter45 ml fresh lime juice31 grams cornstarch mixed with 15 ml water1.25 grams kosher saltfor the curry filling:40 grams cornstarch50 grams plus 70 grams granulated sugar22 grams unsalted butter2 egg yolks plus 1 whole egg250 ml coconut milk250 ml whole milk25 grams curry powderDirections1. Make the doughnuts: Combine the milk, sugar, oil, butter, and eggs in the bowl of a stand mixer fitted with a dough hook and mix until combined. Add in the yeast and mix 1 to 2 more minutes. Add in the flour and salt and mix until a smooth dough forms. Knead on medium-low speed for about 20 minutes. Spread into an even layer on a greased baking sheet, cover with plastic wrap, and refrigerate overnight.2. Remove the dough from the refrigerator about two hours before you need to fry them. Make sure the dough is in about a 14-inch circle, about 1/2-inch thick. Using a floured 3-inch ring cutter, cut the dough into rounds. Gather and reuse the scraps. Transfer the dough to a lightly greased parchment paper-lined baking sheet, at least 3-inches apart. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 30 minutes.3. Heat 2-inches of oil in a large saucepan until a deep-fry thermometer reads 325°F. Using scissors, cut the doughnuts out of the parchment paper, leaving about 1-inch of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place the doughnuts in the oil, paper side up. Using tongs, quickly peel off and discard the paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to a baking sheet with a wire rack and let cool completely.4. make the lime glaze: In a medium saucepan, combine the milk, sugar, butter, 1 tablespoon lime juice, cornstarch slurry, and the salt and simmer over medium heat until thick. Add in the remaining lime juice, stir, and then set aside to cool.5. Make the curry filling: Combine the cornstarch, 1/4 cup|50 grams sugar, butter, and eggs in a large bowl and mix well. Combine the remaining 1/3 cup|70 grams sugar, the coconut milk, milk, and curry powder in a medium saucepan and bring to a simmer. Slowly pour the warm milk mixture into the egg mixture while whisking vigorously. Put the entire mixture back on the stove and cook slowly, stirring constantly with a heat proof spatula, until it thickens. cool in fridge and put into pastry bag with a tip.6. To finish: After the fried doughnut has cooled, make a small hole with the pastry bag and fill the inside with the curry filling. Place on a rack with a sheet tray underneath and pour glaze on top. Sprinkle with the coconut and lime zest.From LA's Best Chefs Are Collaborating on Crazy Doughnuts
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