Hibiscus + Lemon Doughnuts :: Two Ways

Hibiscus Lemon Donuts | Deco Tartelette
Making homemade doughnuts is so much fun! There is nothing better than a fresh, warm doughnut…stuffed with a scrumptious hibiscus lemon curd or covered in a delicious hibiscus lemon glaze, each is uniquely delectable. Perfect for a Valentine’s Day treat! Enjoy…

Homemade Doughnuts
Makes two dozen
Ingredients:
3 + 1/3 cups plain flour
4 tablespoons caster sugar
2 teaspoons rose salt
4 teaspoons yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil
Hibiscus + Lemon Glaze (recipe below)
Hibiscus + Lemon Curd (recipe below)

Directions:
Place flour, sugar, salt, yeast, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl. Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours. Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter and a nickel-sized round piping tip, cut out the donuts and centers. If you are making the Hibiscus Lemon Curd donuts, do not cut out the center. Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour. 15 minutes before you are ready to fry the donuts, place two inches of canola oil into a high-sided pot and bring the temperature up to 360 degrees Fahrenheit. You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon and place on a layer of paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Hibiscus + Lemon Glaze (recipe below) and place on a cooling rack. For the Hibiscus Lemon Curd Donuts, simply place the curd in a pastry bag fit with a star tip. Inject each doughnut with about tablespoon of curd. Then, sprinkle with powdered sugar using a small fine mesh sieve. Enjoy immediately.

Hibiscus Lemon Curd Donuts | Deco Tartelette
Hibiscus + Lemon Glaze:
Makes enough for 2 dozen doughnuts
Ingredients:
2-2 1/2 cups organic powdered sugar, sifted
About 2-3 tablespoons organic whole milk
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1-1 1/2 teaspoons dried, organic edible hibiscus flowers, freshly ground

Directions:
Simply mix all ingredients using a whisk until smooth. Voila!

Lemon Curd + Hibiscus Donuts | Deco Tartelette
Hibiscus + Lemon Curd
Makes enough for 2 dozen doughnuts
Ingredients:
3 tablespoons organic sugar
2 large organic eggs plus 3 eggs yolks
Juice and grated zest of 3 organic lemons
5 tablespoons raw or organic unsalted butter
1 tablespoon dried, organic edible hibiscus flowers, freshly ground

Directions:
In a small saucepan over low heat, combine the sugar, whole eggs and yolks, juice and zest. Cook stirring constantly, until the mixture thickens. Add the butter and whisk vigorously until you have a nice thick sauce. Add the dried hibiscus and stir. Remove from heat and allow to cool. Store in an airtight container in the refrigerator for about one week. Cover with plastic wrap against the curd.

Happy Baking!

Photography + Recipes by Cassie Winslow
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