Passionfruit Curd Donuts


Prep time: 2.5 hours

Cooking time: 5mins

Serves: 4


For the donuts

  • 125ml milk
  • 20g white sugar
  • 1 tsp yeast
  • 380g flour
  • 2 eggs
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 100g butter (cubed, at room temperature)
  • 50g white sugar
  • 30g dessicated coconut

For the passionfruit curd

  • 200g passionfruit pulp (about 8 passionfruits)
  • Juice of 1 lime
  • 2 eggs
  • 2 egg yolks
  • 120g white sugar
  • 1 tsp salt
  • 160g butter (cubed, cold)

To fry: 2L frying oil


1. In the bowl of a stand mixer, add warm milk, 20g sugar and yeast and stir to combine. Let the yeast activate for 5 minutes, then add the flour, eggs, salt and vanilla extract and mix on low for 2 minutes or until a dry dough forms. Add the butter 2-3 cubes at a time to the dough, beating on medium until incorporated. Once all the butter has been added, mix the dough on medium for 8 minutes. Shape the dough into a ball, add to a mixing bowl and cover with a damp tea towel to proof for 1.5 hours or until doubled in size.

2. While the dough is proving, make the passionfruit curd by combining the passionfruit pulp, lime juice, eggs, egg yolks, sugar, and salt in a heatproof mixing bowl. Set the mixing bowl over a pot of simmering water and cook (stirring with a spatula regularly) for about 10 minutes or until thickened and coating the back of the spatula. Remove from heat and stir in the butter a couple of cubes at a time until fully incorporated (at this point you can strain your curd through a sieve if you don’t want any passionfruit seeds). Cool to room temperature then transfer to an airtight container and place in fridge until ready to use.

3. Once the dough has doubled in size, punch/press it down and pull it from the bowl onto working surface. Divide into 12 equal pieces (each piece should be about 60g) and using your hand (in a claw shape) roll the dough into a tight ball. Place each dough ball onto a cut out square of baking paper and place on a baking tray. Cover and let the dough balls rest for another hour or until doubled in size.

4. Add 2L of frying oil to a deep fryer or large pot and preheat to 170C. Add 2 donuts into the oil and remove the parchment paper with tongs. Fry the donuts for 2 minutes, then flip them and fry for a further 2 minutes on the other side. Drain fried donuts on a rack.

5. Once all donuts have been fried, use a chopstick or knife to poke a hole in the side of the donut. Toss donuts in the coconut sugar mix until coated, then scoop the passionfruit curd into a piping bag fitted with a round tip and pipe the curd through the hole into each donut. Place the filled donuts hole side up onto lined bowl/plate. Devour immediately!

Ingredients for Passionfruit Curd Donuts


Golden Shore White Sugar 1kg

$1.99 ea

Lesaffre Saf-Instant Yeast 125g

$1.99 ea

Harris Farm Plain Flour 1kg

$1.40 ea

Golden Shore Desiccated Coconut 500g

$6.99 ea

Tasman Sea Salt Flakes 250g

$8.99 ea