Orange Curd-Filled Beet Doughnuts
- scant 1/2 cup (50 g) beets, peeled and diced
- 2 oranges, juice of (about 1 1/4 cup)
- 3 cardamom pods
- 5/8 cup (5 oz) milk
- 5/8 cup (5 oz) beet juice
- 2 1/4 tsps (or 1 envelope) active dry yeast or 20 g fresh yeast
- 4 cups (500 g) flour plus 1/3 cup (about 40 g) to add if necessary
- 1/2 cup (50 g) powdered sugar
- 4 tbsps (50 g) butter, melted and lukewarm
- 1 egg yolk
- 2 tbsps orange liqueur
- pinch salt
- oil for frying
- 2 cups blood orange curd
- Produce
- Beet, juice (5/8 cup)
- Beets (1/2 scant cup)
- Cooking & Baking
- Active dry yeast or (2 1/4 tsps)
- Cardamom pods (3)
- Flour plus (4 cups)
- Oil (1)
- Powdered sugar (1/2 cup)
- Salt (1 pinch)
- Drinks
- Oranges, juice of (about 1 1/4 cup) (2)
- Dairy
- Butter (4 tbsps)
- Milk (5/8 cup)
- Refrigerated
- Blood orange curd (2 cups)
- Egg yolk (1)
- Beer, Wine & Liquor
- Orange liqueur (2 tbsps)
Preparation
Read recipe preparation on userealbutter.com
Social Stats
54.9Rating
1-100
1-100
10Tweets
42Facebook
Shares
Shares
1StumbleUpon
Views
Views
307PinterestPins
Recipe Stats
Published February 9, 2012 (1 year ago).
46 people saved this recipe.
