Hibiscus + Lemon Doughnuts :: Two Ways

Hibiscus Lemon Donuts | Deco Tartelette

Hibiscus Lemon Curd Donuts | Deco Tartelette

Lemon Curd + Hibiscus 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 DoughnutsMakes two dozenIngredients:3 + 1/3 cups plain flour4 tablespoons caster sugar2 teaspoons rose salt4 teaspoons yeast4 organic large eggs3/4 cup warm water9 tablespoons organic, unsalted butter (at room temperature)Organic canola oilHibiscus + 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 Glaze:Makes enough for 2 dozen doughnutsIngredients:2-2 1/2 cups organic powdered sugar, siftedAbout 2-3 tablespoons organic whole milk1 teaspoon lemon zest1 tablespoon freshly squeezed lemon juice1-1 1/2 teaspoons dried, organic edible hibiscus flowers, freshly groundDirections:Simply mix all ingredients using a whisk until smooth. Voila!Hibiscus + Lemon CurdMakes enough for 2 dozen doughnutsIngredients:3 tablespoons organic sugar2 large organic eggs plus 3 eggs yolksJuice and grated zest of 3 organic lemons5 tablespoons raw or organic unsalted butter1 tablespoon dried, organic edible hibiscus flowers, freshly groundDirections: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 WinslowShop this cute canape plate here...