Passion Fruit Doughnut
Sourdoughnut, Passion Fruit Crème, Raspberry Sugar
Baker Betsy Gonzalez of Osono Bread | Atlanta
Yield: 13 doughnuts
Adapted by StarChefs | May 2023
INGREDIENTS
Passion Fruit Crème:
150 grams whole eggs
150 grams egg yolks
300 grams cane sugar
300 grams passion fruit purée
6 grams silver gelatin sheets, soaked in ice water
75 grams heavy cream
75 grams mascarpone
Sea salt
Sourdoughnut:
210 grams all-purpose flour
210 grams bread flour
175 grams whole eggs
147 grams sweet stiff levain, mature
92 grams cane sugar
9 grams sea salt
92 grams butter, chilled but pliable
Raspberry Sugar:
225 grams cane sugar
Crushed freeze-dried raspberries
To Assemble and Serve:
Neutral oil
Crushed freeze-dried raspberries
METHOD
For the Passion Fruit Crème:
In a metal bowl set over a double boiler, heat eggs, yolks, sugar, and passion fruit purée, whisking constantly until thickened. Remove from heat and stir in gelatin. Transfer to a nonreactive container and cover with plastic wrap to prevent skin from forming. Refrigerate overnight. The next day, in the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream and mascarpone until stiff peaks form. Gently fold in passion fruit curd. Transfer mixture to a piping bag with a fitted tip and refrigerate.
For the Sourdoughnut:
In a spiral dough mixer, combine flours, eggs, levain, sugar, and 105 grams water on speed 1 for 5 minutes. Rest 10 minutes. Mix on speed 2 for 5 minutes, incorporating butter as the dough mixes and scraping bowl as needed. Lower speed and mix additional 2 minutes until dough passes the windowpane test. Bulk ferment at 82°F until dough has increased by thirty percent. Once proofed, allow dough to cold ferment in the refrigerator overnight.
For the Raspberry Sugar:
In a small mixing bowl, combine all ingredients. Transfer to an airtight container and set aside.
To Assemble and Serve:
Divide Sourdoughnut dough into 80-gram rounds. Place rounds onto greased parchment squares on a baking sheet, allowing ample room for each donut to proof without touching. Cover and proof at 82°F, until dough feels puffy, aerated, and has nearly doubled in size. In a large pot over medium-high flame, heat oil until it reaches 350°F. Fry doughnuts 2 minutes on each side. Transfer to a wire rack to drain, and allow to cool 1 minute before tossing in Raspberry Sugar. Allow doughnuts to cool fully before filling with Passion Fruit Crème. Garnish with crushed freeze-dried raspberries.
