Apple Curd Saffron Doughnuts

Saffron and Apple Curd Doughnuts

Ingredients (Makes approx 12 large doughnuts)


Apple Curd

500g Granny Smith Apples, Peeled and Sliced

2 Lemons, Zest and Juice

9 tbsp Water

5 Egg Yolks

1 cup Sugar

125g Butter, Cubed




20 Saffron Threads

2 tsp Dry Yeast

1½ tbsp Lukewarm Water

½ cup Lukewarm Milk

2 tbsp Caster Sugar

50g Butter, Melted

2¼ cups Plain Flour

2 Eggs

2L vegetable oil

Caster Sugar, for dusting




Cook apples with water and lemon zest until soft, then puree. Whisk sugar and egg yolks together until creamy. Then add mixture to warm puree while whisking. Put back on low heat and continue to whisk. Then add butter and lemon juice. Continue to stir until thickened (approx 10mins). Then set aside and allow to cool.


Allow saffron to steep in milk with yeast, water, and sugar for 10mins. Add butter, flour and eggs to the milk mix and knead into a dough until silky. Cover and set aside until dough has doubled in size.

Knock out air and knead dough for a further few minutes. Divide dough into aprrox. 12 rolled balls and set aside for 30mins. Heat oil in a large pot to approx 175oC and deep fry each ball for approx 2-3 mins turning regularly to ensure dough doesn’t burn. Roll doughnuts in sugar then make a small incision and pipe in apple curd.