Malasadas (Portuguese-Style Doughnuts) With Tangy Passionfruit Curd
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Serves 6-8
Ingredient
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7g sachet dry instant yeast
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1 cup (220g) caster sugar
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2 eggs, lightly beaten
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25g unsalted butter, melted
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1/2 cup (125ml) milk
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1/4 cup (60ml) pure (thin) cream
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3 cups (450g) plain flour
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Sunflower oil, to deep-fry
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Passion fruit curd
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2 eggs
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1/2 cup (125ml) passion fruit pulp (from about 6 passion fruit)
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1/ 3 cup (75g) caster sugar
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60g unsalted butter, softened
Malasadas (Portuguese-Style Doughnuts) With Tangy Passionfruit Curd
Recipe
1. Combine the
yeast, 1 tsp sugar, and 2 tbs warm water in a large bowl. Set aside for 10 minutes
or until frothy.
2. Add the egg,
100g sugar, butter, milk, cream, flour and a pinch of salt. Using your hands,
combine mixture, then knead for 5 minutes or until smooth and elastic. Place in
a lightly oiled bowl, cover with a clean tea towel and set aside in a warm place
to rise for 1 1/2 hours.
3. To make the
curd, combine the eggs, passion fruit and sugar in a bowl set over a saucepan
of simmering water, stirring constantly, for 8 minutes or until thick, then remove
from the heat and whisk in butter until smooth. Cover the surface with plastic wrap
and set aside to cool.
4. Knock back the dough,
using your fists, then roll into 22 small balls. Heat the oil in a large saucepan
to160°C (a cube of bread will turn golden in 20 seconds when oil is hot enough).
Fry doughnuts, in batches, turning occasionally, for 4 minutes or until golden.
Drain on paper towel.
5. Place remaining
120g sugar on a large tray. Add the doughnuts, in batches, and roll around in
the sugar until well coated. Serve with the passion fruit curd
