Strawberry & Rhubarb Doughnuts

Makes 8

Ingredients

• 250 gr bread flour

• 30 gr sugar

• 7 gr instant yeast

• 5 gr salt

• 75ml water, around 32°C/90°F

• 65 gr unsalted butter, room temp

• For the filling

  • 200 gr rhubarb, sliced

  • 100 gr strawberry, fresh or frozen

  • 100 gr sugar

  • 1 lemon

• For the coating

  • 50 gr sugar

• 500 ml oil to fry, vegetable, or canola

Instructions

1. For the doughnuts, combine flour, sugar, yeast, salt, and water in a stand mixer bowl at low speed for 5 minutes. Add 1 tbsp butter at the time while the mixer is still on until all is incorporated. Mix for 8-10 minutes. Cover the bowl with cling film and leave it to proof for 1,5 hours in a non-working light-on oven, or until the dough doubles in size.

2. For the filling, in a medium-sized pan, combine rhubarb, strawberry, sugar, lemon zest, and lemon juice. Cook over medium-low heat for 20 minutes. Transfer the filling to a bowl, cover it, and let it cool in the fridge.

3. Cut 8 15x15cm/6x6inch parchment papers.

4. Transfer the dough to a lightly floured clean surface. Divide the dough into 8, and shape it all into balls. Place each onto one parchment paper. Cover them with oiled cling wrap, and let them proof for 45-60 minutes, or until they double in size.

5. Heat the oil in a medium-sized heavy pan to 150°C/300°F. While oil is heating, place the sugar for the coating into a shallow dish. Drop doughnuts into the oil with parchment paper. Take out the parchment paper with tongs. Cook each side for 1,5 minutes. Immediately toss the doughnuts into the sugar, and cover. Continue with the rest of the doughnuts. Leave them to cool.

6. Blend the filling with an immersion blender. Transfer to a piping bag. Poke holes in each doughnut by their side, with a knife or chopstick. Cut a small opening on the piping bag, and pipe each doughnut with filling. Enjoy!