Jelly Donuts with Strawberry & Rhubarb Wine Curd

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. 

Disclaimer: This post for Jelly Donuts with Strawberry & Rhubarb Wine Curd was sponsored by Woodbridge by Robert Mondavi Wines. All opinions are our own. Enjoy and drink responsibly.

If there's anything we know for sure, it's that donuts are always in season. Whether it's the early morning, a midday snack or a post-dinner treat, the classic donut can take on any flavour profile as the original hole food. 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 their meet in the middle approach to flavour, and it's collaborative ability to be a showstopper on its own or share the spotlight with zesty mint, spicy ginger or a sweet zinfandel from the Woodbridge by Robert Mondavi wines collection.

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.

Marked by bright and fruity flavours with smooth finishes made to complement the strawberry rhubarb curd, this White Zinfandel can be found in the sunny California section of your local liquor store or click here for more info. Enjoy this wine on its own, paired with simple summer fare or featured in a cocktail.

If you thought the curd was easy to make the actual donuts are even easier. 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 those babies in mild oil for a few minutes.

Saving the best for last, filling these donuts with jelly is almost as satisfying as biting into one. Using a flavour 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.

Bon appetit,

Chef Sous Chef

Jelly Donuts with Strawberry & Rhubarb Wine Curd

Chef Sous Chef

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. 

5 from 1 vote

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Prep Time 20 mins

Cook Time 20 mins

Total Time 2 hrs 40 mins

Course Brunch, Dessert, food and drink

Servings 20 donuts

Ingredients

  

1x2x3x

• Filling
• ¾ cup Woodbridge by Robert Mondavi White Zinfandel
• 2 cups rhubarb chopped
• 1 cup strawberries
• 1 ” piece 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

 

• No.1 | 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.
• No. 2 | 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.
• No. 3 | 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.
• No. 4 | 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°.
• No. 5 | 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.
• No. 6 | 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.
• No. 7 | To serve, sprinkle the donuts liberally with powdered sugar.

Keyword Dessert, Donuts, Real Food

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