GLUTEN-FREE POMEGRANATE CURD MINI DONUTS
Makes 12, Cooking time: 1hr 30 minutes.
Ingredients:
Donut dough:
145g rice flour
30g potato flour + a little extra for shaping
15g plain flour mix
1 tsp xantham gum
1 tsp baking powder
75g caster sugar
1/2 tsp salt
1/4 teaspoon ground nutmeg
125g buttermilk OR 115g milk + 1 tablespoon white wine vinegar left for 10 minutes
1 tbs melted unsalted butter
2 litres of sunflower oil
Coating:
150g caster sugar
3/4 tbs ground cinnamon
1 egg
Pomegranate curd:
60g unsalted butter
200ml pomegranate juice
1 tbs pomegranate molasses
1 lemon’s juice and zest
100g caster sugar
3 egg yolk
1 egg
A pinch of salt
Method:
Curd:
1. In a small saucepan over a low heat melt the butter. Once melted pour it into a small bowl and place into the fridge.
2. In the pan on a low heat mix together the pomegranate juice, lemon zest, lemon juice, pomegranate molasses and sugar.
3. When the sugar has dissolved whisk the eggs and salt together, add them to the pan with the cooled butter and whisk non-stop for around 15 minutes until you have a custard texture.
4. Place the pan into the fridge to cool while you make the donuts.
Donuts:
1. Mix all the dry ingredients in a large bowl.
2. Whisk the wet ingredients in a small bowl.
3. Add the wet ingredients to the dry and mix together to form your dough. It will be quite sticky. Let it sit for 15 minutes once you have mixed everything thoroughly.
4. In a pan pour in the sunflower oil and heat on a medium to low heat.
5. Cover your hands in potato flour and roll the dough into 12 mini balls.
6. In a shallow bowl add the sugar and cinnamon and corporate thoroughly. This is for the coating of the donuts.
7. Once the oil is hot place 3 balls in at a time and cook for around 2 minutes of each side until they are a beautiful golden colour. Remove from the oil and coat in the sugar and cinnamon. Leave to drain on kitchen roll.
8. Using a chop stick, puncture each donut ball and move the chop stick around inside the donut to create space to pipe in the pomegranate curd.
9. Remove the pomegranate curd from the fridge and place into a piping bag (or a sandwich bag with a small cut in bottom corner).
10. Pipe the curd into the middle of the donuts and serve.