Mango Doughnuts
 
Fresh, fluffy doughnuts rolled in homemade vanilla sugar and filled with tangy mango curd.
Ingredients
For the mango curd:
  • 400g peeled mangoes (about 3 mangoes)
  • 40g sugar
  • 60g lime juice
  • pinch salt
  • pinch nutmeg
  • 7 egg yolks
  • 100g butter, cut into chunks
For the doughnut dough:
  • 1 tablespoon yeast
  • 125g warm milk (about 100ºF or 38ºC)
  • 500g flour
  • 40g sugar
  • 1 teaspoon salt
  • 3 eggs
  • 50g butter, softened and cut into chunks
  • vegetable oil, for frying
For the vanilla sugar (you can also substitute for store-bought vanilla sugar):
  • 200g sugar, the coarser the better
  • 1 vanilla bean
  • 1 tablespoon ground vanilla beans (optional)
Method
Prepare the mango curd:
  1. Blend together the mangoes, sugar, lime juice, salt, and nutmeg until smooth.
  2. Add the egg yolks and blend until smooth.
  3. Strain into a medium saucepan, and dispose of the pulp. Straining might take a while, but make sure you do it or the curd will end up pulpy.
  4. Heat the curd over low heat, whisking frequently. When you see a few large bubbles form (around 170ºF or 75ºC), remove from the heat and whisk in the chunks of butter, one by one, until combined.
  5. Let cool to room temperature, and then chill in the fridge for at least three hours before using. Overnight is better.
Prepare the doughnut dough:
  1. Stir together the yeast and milk in a large bowl (if you're using a mixer, add to the mixer bowl). Let rest for a few minutes.
  2. Add the flour, sugar, salt, and eggs. Mix until combined. If you're using a mixer, use the dough hook on the lowest speed for about 5 minutes. You will need to scrape down the sides of the bowl around once every minute.
  3. Continue mixing and drop in the pieces of butter one at a time until combined.
  4. Once combined, knead the dough; about 3 minutes with a mixer, or 6 by hand. The dough will still be a little bit sticky. Place in a clean bowl, cover, and let rise until doubled in volume--about 2 hours.
  5. Once the dough has risen, deflate it using your fist. Place the dough onto a lightly floured work surface and roll until it is about ¼'' (0.7cm) thick.
  6. Using a round cookie cutter or glass, cut out the doughnuts (depending on the size of the cutter, you'll get a different number of doughnuts--with a 3'' cutter I got about a dozen doughnuts). Transfer the doughnuts, as you cut them, to a parchment paper-lined baking sheet. Remember to take the extra dough and reroll it to form more doughnuts.
  7. Let the doughnuts rise until puffy, about 1 hour.
Prepare the vanilla sugar:
  1. Scrape the vanilla bean into the sugar in a small bowl, and mix in the ground vanilla beans if using.
  2. Rub together with your fingers for two minutes, until well combined.
Fry, coat, and fill the doughnuts:
  1. Heat about 4'' (10cm) of vegetable oil in a medium to large saucepan to 360ºF (180ºC). Meanwhile, place paper towel on a pan nearby to soak up the oil from the doughnuts as they finish frying. Make sure that the vanilla sugar is nearby.
  2. Cut the parchment paper the doughnuts are on into rectangles such that each doughnut is on one rectangle.
  3. Drop a couple of doughnuts in at a time (the number will depend on the size of your pot). Immediately remove the parchment paper and let fry for 1 minute (the parchment paper is helpful for transferring the doughnuts into the oil without deflating them). Flip over, and fry for 1 more minute. The doughnuts should be golden brown.
  4. Once golden brown, remove them from the oil and pat with the paper towel. Quickly drop and roll the mango doughnuts in the vanilla sugar while they are still hot and a little bit damp.
  5. Once you're done frying, fill a piping bag with the mango curd. It's easiest to fill the doughnuts with a doughnut filling Bismarck tip (like Wilson or Ateco #230 or #231), but you can also use a round tip. Puncture the doughnut and fill with the curd. If you're not using a doughnut filling tip, you may need to make a hole in the doughnut with the handle of a small spoon before filling.
  6. Serve warm. Doughnuts are best eaten the day that they are made.
Recipe by IronWhisk at http://www.ironwhisk.com/2014/06/mango-vanilla-doughnuts/