Chocolate Donuts with Coriander Lime Curd

Ease of Preparation: Medium

Yield: 8 donuts

Ingredients:

Donuts:

• 1 tablespoon (15 ml) active dry yeast
• ¼ cup (60 ml) sugar, divided
• 1 cup (240 ml) milk, warmed
• 4 egg yolks
• ½ teaspoon (2.5 ml) salt
• 2 tablespoons (30 ml) butter, melted
• 1 teaspoon (5 ml) vanilla extract
• 3 ¼ cups (1, 070 ml) flour
• 2 tablespoons (30 ml) ground coriander
• Vegetable oil, for greasing/deep frying

Coriander Lime Curd:

• ⅔ cup (160 ml) lime juice
• 1 ⅓ cup (320 ml) sugar
• 3 limes, zest
• 2 tablespoons (30 ml) ground coriander
• 4 egg yolks, plus 2 whole eggs
• Salt
• ¾ cup (180 ml) butter, cubed
• 1 tablespoon (15 ml) cilantro, leaves only, finely chopped

Dark Chocolate Glaze:

• 6 ounces (170 g) semi-sweet chocolate, broken into small pieces
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) light corn syrup
• 2 teaspoons (10 ml) water
• Toasted and lightly crushed coriander seeds, to garnish

Method:

For the Donuts:

Add yeast and 1 tablespoon (15 ml) sugar to the bowl of a stand mixer. Pour in warm milk and stir to dissolve. Let stand 10 minutes, or until bubbles start to form.

Add egg yolks, remaining sugar, salt, butter, and vanilla and mix on low speed.

Combine the flour and ground coriander.

Continue mixing and gradually pour in the flour. If needed, add more flour until the dough comes together. Transfer the dough to a bowl that has been lightly greased with vegetable oil. Cover and let rise 1 hour or until doubled.

Punch to release the air. Turn dough onto a lightly-floured counter. Roll out to ½ inch (1.25 cm) thickness. Cut out 3-inch (7.5 cm) rounds. Place onto a parchment paper lined baking sheet. Let rise another 30 minutes.

For the Coriander Lime Curd:

In the bowl of a double boiler, set over medium heat combine the lime juice, sugar, lime zest, ground coriander, egg yolks, and whole eggs. Season the mixture with a pinch of salt.

Whisk the mixture over medium heat, slowly but near constantly, until it has thickened, 12-15 minutes.

Remove bowl from double boiler.

Whisk in the butter a cube at a time until the mixture is smooth and uniform. Set aside to cool.

Once mixture is completely cool, fold in chopped cilantro

To Cook the Donuts:

Add oil to a deep-sided pot. Heat to 350 F (175 C).

Add donuts 3 at a time – do not overcrowd the pot. Fry for 5 minutes, turning every minute.

Remove to paper towel-lined plate. Let cool.

For the Dark Chocolate Glaze:

In a small pot over medium heat combine the semi-sweet chocolate, butter, corn syrup, and water.

Allow the mixture to melt and combine completely.

Remove the saucepan from the heat.

To Assemble:

Fill a piping bag with the lime curd.

Push the tip of the piping bag into the side of the donut to make a hole all the way to the center, then squeeze in filling.

Dip the top of the donuts in the melted chocolate. Place the donuts chocolate-side-up on a tray.

Sprinkle the toasted and lightly crushed coriander seeds onto the still-wet chocolate covering the donuts.

Allow the chocolate to set fully at room temperature.

Serve and enjoy.