Crisp on the outside, fluffy, tender, and bursting with creamy goodness, our Jelly Donuts with Strawberry & Rhubarb Wine Curd are the perfect spring match. After all, donuts are always in season.
A match made in spring heaven, our Jelly Donuts with Strawberry & Rhubarb Wine Curd are a balance of sweet and tart, and a true celebration of the season. But what we love most about the strawberry rhubarb combo is its meet-in-the-middle approach to flavor, and its collaborative ability to be a showstopper on its own or share the spotlight with zesty mint, spicy ginger, or sweet zinfandel.
Our Strawberry Rhubarb Curd is made by cooking strawberries, rhubarb, ginger, and White Zinfandel to create a syrup and strain. Adding to it a combination of egg yolks, sugar, corn starch, and coconut oil, slowly bring to a simmer until the curd forms a thick consistency. The taste of the curd leaves you with a well-balanced hit of sweet strawberry, tart rhubarb, acidic wine, and finished with a hint of spicy ginger.
For the dough, start by waking up the yeast by mixing it with lukewarm water and sugar – let it sit until it becomes foamy, then add egg, coconut oil, and coconut milk. Stir into the flour and salt, mix it until it becomes dough, and knead for 5 minutes until it becomes smooth and elastic.
Once risen, fry in mild oil for a few minutes until golden brown.
Saving the best for last, filling these donuts with jelly is almost as satisfying as biting into one. Using a flavor injector or piping bag, pierce the side of the donuts and fill the inside with the cooled curd, dusting with icing sugar to finish. Our Jelly Donuts with Strawberry & Rhubarb Wine Curd are fluffy and crisp, and oozing with smooth and creamy curd in every bite.
Recipe Card
Jelly Donuts with Strawberry and Rhubarb Wine Curd
Ingredients
Filling
- ¾ cup White Zinfandel or sweet wine
- 2 cups rhubarb chopped
- 1 cup strawberries
- 1 inch fresh ginger peeled and chopped
- ¾ cup sugar divided
- 3 egg yolks
- ¼ cup coconut oil
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Donuts
- ½ cup granulated sugar
- 2 ¼ teaspoon dry active yeast
- 1 egg
- ½ cup coconut milk
- 2 tablespoon coconut oil
- 3 ½ cups bread flour
- ½ teaspoon salt
- 4 cups frying oil
Instructions
- Place wine, rhubarb, strawberries, ginger and ¼ cup of sugar in a small saucepan. Bring to a boil on medium high heat and allow cook for 10 minutes, until the fruit is broken down and ginger is fragrant. Pass through a sieve and allow to cool slightly.
- In a small saucepan, whisk the egg yolks, coconut oil, cornstarch and remaining sugar together. Pour in strawberry rhubarb sauce and place on medium heat stirring constantly. Allow to cook, continually stirring, until thickened to a custard-like consistency then remove from heat. Season with salt and pour into a bowl and place in your fridge to get cold.
- To make the donut dough, in a bowl, stir ¾ cup of lukewarm water with ½ cup sugar and yeast. Allow to sit until the yeast activates and becomes frothy, about 10 minutes. Meanwhile, place flour and salt in a large bowl and set aside. When the yeast mixture is ready, whisk in the egg, coconut milk, and coconut oil. Pour the wet ingredients into the dry ingredients and mix until it forms a dough. Turn out onto a clean surface a knead the dough until it becomes smooth and elastic, about 6-8 minutes. Place in an oil lined bowl and cover tightly with plastic wrap and a towel, and allow to rise for at least 2 hours, until the dough has doubled in size.
- Pour frying oil in a heavy bottomed pot. Ensure you have at least 3 inches of oil and that the pot is no more than ½ full. Heat on medium-high heat and bring oil to 350°.
- Turn the dough out on a well floured surface. Roll to about ½ inch thickness and cut into 2” rounds or squares. 4-5 at a time, gently place the donuts in the oil to fry. Turn them often and remove once golden brown, about 2-3 minutes. Allow to cool on a wire rack. Repeat with remaining dough.
- Once all the donuts have cooled, fill a small tipped pastry bag or filling injector with the strawberry rhubarb custard filling. Shove the tip into the donut and squeeze out the filling until the donut is filled. Repeat with remaining donuts.
- To serve, sprinkle the donuts liberally with powdered sugar.
Julie @ Cooks with Cocktails says
These look so damn good! I have never made donuts before, but now I want to try. Especially because I love curd of any kind. I think this curd might be really good in a tart as well!
Chef Sous Chef says
Oh yeah! The curd is great with EVERYTHING!
Alma Vorrei says
These look SO DELICIOUS! I am making them this weekend. First donut experience ever, here we go!
Chef Sous Chef says
Amazing! Thanks Alma, please come back and let us know how they turned out!
Amanda says
Your pictures are so beautiful and these donuts look crazy delicious!
Chef Sous Chef says
Thanks so much for the compliments! Believe or not, they are even better than they look!