Sesame Lemon Curd Doughnuts
Happy almost Valentine’s Day friends! And also happy Lunar New Year’s Eve! Lots going on this week. It’s convenient that the dominate color for both holidays is red, right? I’ve been preparing the house mainly for LNY but the pops of red and gold also make it feel like there’s some love in the air. I have some leftover heart dumplings in the freezer and I just made some knife cut noodles and arranged the noodle bundles into hearts because I just couldn’t help myself. I’m a corny person and love any excuse to get into whatever holiday spirit there is to cling on to at the moment.
Speaking of more heart shaped foods, I made these extra adorable mini Sesame and Lemon Curd Doughnuts with Reuben and we captured it all on video!! Our only Valentine’s Day tradition is to make something carby for each other. Reuben will make me pizza (one day I’ll be able to convince him to make me heart shaped pizza…) and I’ve made him bagels, biscuits, and really terrible gluten free scones for our first Valentine’s Day. Edible gifts are way better than jewelery or flowers in my opinion!
Oh and make sure to watch the IGTV until the every end for a little blooper!
Check out how I made these Sesame and Lemon Curd Doughnuts for Valentine’s Day on my IGTV! Bonne Maman Lemon Curd, made with the finest natural ingredients, adds the perfect citrusy touch to these cute Valentine’s Day treats.
Sesame and Lemon Curd Doughnuts
Makes 12 to 15 mini doughnuts
Doughnuts:
75g (1/3 cup) milk
250g (2 cups) all-purpose flour
1 tsp instant yeast
25g (2 tbsp) granulated sugar
1 tsp salt
2 eggs
57g (4 tbsp) softened butter
Canola oil for frying
1/2 jar Bonne Maman Lemon Curd
Sesame sugar:
2 tbsp granulated sugar
1 tbsp ground toasted sesame seeds
In a small saucepan, warm the milk and then transfer to a small cup. Allow to cool until warm to touch.
In the bowl of the stand mixer fitted with a dough hook, combine flour, yeast, sugar, salt, eggs, butter, and milk. Knead until smooth and elastic, approx. 8 to 10 minutes. If kneading by hand, kneading will take longer, approx. 12 to 15 minutes. Transfer the dough onto a lightly floured surface and form into a smooth ball.
Lightly grease a medium bowl with nonstick spray or brush with a neutral oil. Add the dough, cover and let proof in a warm spot until doubled in size, 90 minutes to 2 hours. Or proof overnight in the fridge.
Transfer the dough onto a lightly floured surface. Roll out the dough until it is 1/2” thick and cut out rounds. Knead the scraps and roll out again for more doughnuts. Arrange the doughnuts on a baking tray lined with parchment paper. Cover with a kitchen towel and allow to proof in a warm spot until doubled in size, 30 to 40 minutes.
In a small bowl, mix to combine sugar with sesame seeds.
Heat oil in a medium to large heavy bottom pot until 365-degrees. Set a wire rack over a baking tray.
Fry in batches by adding 2 to 3 donuts into the oil at a time. Fry on one side until golden brown, 60 to 90 seconds, flip and fry for the same amount of time. Transfer fried donuts to the wire rack and repeat with remaining doughnuts.
While the doughnuts are still warm, toss in sesame sugar and allow to cool before filling with Bonne Maman Lemon Curd.
Cut a slit into the side of each doughnut with a sharp paring knife. Wiggle the knife back and forth to make a void for the Bonne Maman Lemon Curd. Fill a piping bag with curd and fill each doughnut.
Enjoy!