Jelly Donuts with Strawberry and Rhubarb Wine Curd

5 from 1 vote

Jelly Donuts with Strawberry and 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.

Prep Time20

Cook Time20

Total Time2 40

Course: Brunch, Dessert, food and drink

Cuisine: north american

Keyword: Dessert, Donuts, Real Food

Servings: donuts

Calories: 592kcal

Author: Philip Lago and Mystique Mattai

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.

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