Saffron Doughnuts with Brockmans Gin Lemon Curd

It’s finally beginning to feel like spring here in the UK, which means it’s time to indulge in lighter flavours… And despite our love for the night, we simply can’t resist gin-filled doughnuts before our morning commute. So when Aimee Twigger of twiggstudios presented us with her saffron doughnuts filled with Brockmans Gin curd, we couldn’t not share the recipe…

Aimee herself admits she rarely leaves her kitchen. Her passion for baking and photography quickly grew in her twenties as she began sharing recipes and refining her technique. Two cookbooks later, she’s gaining inspiration for her third as she travels around the world delivering photography and food-styling workshops. Her latest treat marries our blueberry and blackberry notes with saffron spices and zesty lemon. If you manage to climb out of your doughnut-induced coma, we’d recommend following along on Instagram for more recipes you shouldn’t miss.

Saffron Doughnuts with Brockmans Gin Lemon Curd

By Aimee Twigger

Ingredients

For Dough

• 500g strong white flour
• 1 sachet fast action yeast
• 50g caster sugar
• 210ml milk
• Good pinch of saffron
• Grated zest from 1 lemon
• 2 eggs
• 4 tbsp butter
• 1 tsp salt

For curd

• Juice from 2 large lemons
• Grated zest from 1 lemon
• 100ml of Brockmans Gin
• 4 egg yolks
• 100g caster sugar
• 4 tbsp butter

Method

1. Warm the milk in a pan gently then add the saffron and leave to infuse. In a bowl combine the dry ingredients (flour, sugar, salt and yeast) and make a well and add the milk and egg.
2. Mix and knead the mixture. Then add the butter. If the dough is too wet, add some more flour.
3. Place the dough in an oiled bowl, cover with a tea towel, and leave to rise for 1 to 2 hours until doubled in size.
4. Whilst you’re waiting for the dough to rise, make the curd.
5. In a pan add the lemon juice, zest, Brockmans gin and egg yolks and mix along with the sugar.
6. Place the mixture over a low heat and mix constantly. Once it has thickened, remove from heat and stir in the butter before letting the mixture cool.
7. Once it the dough has risen, tip the dough out onto a floured surface and knock out the air.
8. Roll out the dough and cut into circles with a cookie cutter.
9. Place on a floured tray and leave to rise again for an hour (or for smaller doughnuts roll into little balls).
10. Heat the oil in a deep fat fryer or pan until it reaches 170c. Cook for 3 to 4 minutes on each side until golden.
11. Poke a hole in the side of the doughnut and pipe in the curd. Dust with powdered sugar, or if you prefer, roll in caster sugar as soon as they come out of the fryer.