4.5.16
The week has begun and I gotta be honest, I’m only thinking about one thing. It’s the fact that this time next week I will be on a plane headed to Mexico. Phil and I never took a honeymoon last year so we finally sat down and decided we owed ourselves a great trip. Someplace on a beach, with no agenda, and lots of margaritas. I’m also excited because this trip has given me an excuse to basically purchase a whole new summer wardrobe. Therefore while most of our time will be spent laying in sunshine, I will be that asshole wife that will ask him to take pictures of what I packed to wear so I can finally have some outfit posts up in here. The amount of dresses, rompers and bright patterns I’ve been purchasing is criminal.
This week I’m doing a sweet and a savory. We’ll start with sweet, and these donuts definitely don’t skimp on that. They look so tropical don’t they? Also, full disclosure, donuts are painfully easy to make, something I almost wish I hadn’t learned, because I’m sure I’ll be making many more for ‘fun,’ but really just to ‘eat.’
Filling these isn’t the easiest, and I don’t know if you’ve ever cried over kiwi curd, but I almost have so, there’s that. I recommend having a great piping tip, or a squeeze bottle, or an extra pair of hands, because otherwise attempting to fill these will result in a mess, and anger. Anger at fried dough.
For the Donuts
For the Kiwi Filling
For the Strawberry Glaze
The end result on these guys was so worth it though, they were delicious, the kiwi gave it a touch or tartness, and the strawberry glaze was the perfect fruity topping. I gave the majority of them as a gift to a friend for her birthday. I’ve successfully escaped buying real presents for anyone now and just bake for them. That’s ok right?
It’s hard not to keep popping these in your mouth as you make them, maybe I did that a few times, for quality control.
This is your super sweet treat for the week! Prepare for some savory goodness later this week!
Strawberry Kiwi Doughnuts
Ingredients
For the Doughnuts
- 1 (1/4-oz) package active dry yeast
- 2 Tbsp warm water
- 3 1/4 cups flour
- 1 cup whole milk, room temperature
- 1/2 stick unsalted butter, softened
- 3 large egg yolks
- 2 Tbsp sugar
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 gallon vegetable oil, for frying
For the Kiwi Filling
- 4 kiwis
- 4 tsp lemon juice
- 1/2 cup butter, cubed
- 2 tsp cornstarch
- 3 eggs (added one post picture)
- Green food coloring, if desired
For the Glaze
- 3/4 cups strawberries, pureed
- 1 cup powdered sugar
- 3-4 Tbsp milk, as needed
Instructions
For the Doughnuts
- In a small bowl, mix together yeast and warm water, allow to foam for 5 minutes
- In a stand up mixer with a dough hook attachment, add together all ingredients, including the yeast mixture and mix on low-medium speed
- Once dough is formed, increase speed to high and beat for about 3 more minutes
- Scrape down sides of the bowl, so a ball is formed, sprinkle with flour and cover with a kitchen towel, allowing to rise for about 2 hours at room temperature
- After dough has doubled in size place on floured surface or baking mat and roll out until about 1/2 thick
- Use a small cookie cutter (or in my case a shot glass), making sure to flour the rim so it doesn’t stick to the dough and cut out as many rounds as possible, do not reroll the dough to try and get more donuts, (I got about 2 dozen)
- Transfer to a floured baking sheet (or just move mat over to baking sheet), cover with towel and let rise for another 30 minutes
- In a large pot, bring about 2-3 inches of vegetable oil to around 350 degrees, if you don’t have a thermometer, use scrap dough to check if it’s ready
- Carefully place about 5-6 donuts in oil and fry about 2 minutes each side, until lightly golden
- Remove with skimmer or slotted spoon and place on plate with paper towel
- Allow to cool before filling
For the Kiwi Filling
- Peel and chop kiwi and add with eggs, sugar, lemon juice and cornstarch to blender and puree
- Once pureed, if desired add one or two drops of green food coloring and puree again for a few seconds
- Place in glass or metal heat safe bowl over a pot of simmering water (don’t let the water tougch the bottom of the bowl) and add butter, half at a time
- Whisk in half of butter and allow to melt in, then add second half of butter
- Whisk until butter is melted and filling is slightly thickened, remove from heat and allow to cool completely before using
For the Glaze
- Removed the tops of your strawberries, chop up and puree in blender
- Place powdered sugar in a small bowl and stream in pureed strawberry, a little at a time, stirring to achieve a thick consistency, adding milk to thin out as needed
To Assemble
- Once all aspects are cooled, take a skewer, pastry tip or thin sharp item and poke holes into the side of the donuts, making sure not to go all the way through
- Using either a pastry bag with thin tip, squeeze bottle, or flavor injector, take kiwi filling and carefully fill each donut
- After filled, take donuts and dip the top into the glaze, place donuts on wire rack to allow glaze to set
- Enjoy immediately!
P.S.
*Oh no, you have scraps of dough left? Um, fry them as well and roll them in cinnamon sugar, congrats you made poor man’s churro’s.
*If you NEED to make your donuts ahead of time, freeze them immediately after cooled (do not fill and glaze!), place them in ziplock bags and when ready to use, take them out, place in microwave for about 20 seconds and then fill and glaze as desired
*Why the food coloring? With the lemon juice and egg, it’s easy for kiwi to turn more yellow, I wanted that punch of green
Adapted from Flour Child
