This is the doughnut recipe you never knew you needed. Note: You will need a piping bag and sugar thermometer for this recipe.

INGREDIENTS

  • Vegetable oil, to deep fry
  • 1 1/4 cup (150g) icing sugar
  • 2 tbs gin
  • Finely grated zest of 1 lemon & 1 lime

DOUGH

  • 165ml (2/3 cup) milk, warmed
  • 95g caster sugar
  • 2 tsp dried yeast
  • 335g (2 1/4 cups) plain flour, plus extra to dust
  • 75g unsalted butter, melted
  • 2 egg yolks

GIN AND TONIC CURD

  • 125g unsalted butter, chopped
  • 175g caster sugar
  • Finely grated zest & juice of 2 lemons
  • Finely grated zest & juice of 2 large limes
  • 2 tsp juniper berries
  • 3 eggs, plus extra 3 egg yolks
  • 1/2 leaf titanium-strength gelatine, soaked in cold water for 5 minutes
  • 50ml gin

METHOD

  • 1.
    For the dough, place the milk, caster sugar and yeast in the bowl of a stand mixer fitted with the dough hook. Whisk to combine, then set aside for 5 minutes until frothy. Add the flour, melted butter, yolks and a pinch of salt to the bowl and knead for 8 minutes until very smooth. Transfer dough to a lightly greased bowl, cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size.
  • 2.
    Meanwhile, for the curd, combine all ingredients except the gelatine and gin in a heatproof bowl set above a saucepan of simmering water. Stir until the butter has melted and then cook, whisking, for 6-8 minutes until the curd has thickened. Remove from the heat and whisk in the soaked gelatine until dissolved. Strain the mixture through a fine sieve and discard any solids. Set aside to cool slightly, then whisk in the gin. Transfer mixture to a piping bag, tie, and place in the fridge to chill completely.
  • 3.
    Turn the risen dough out onto a floured surface and divide into 10 equal pieces. Roll each piece of dough into a ball and place on a lined and lightly floured baking tray. Set aside in a warm place for 25 minutes to rise slightly.
  • 4.
    Half-fill a saucepan with oil and place over medium heat. Heat the oil until it reaches 160°C on a sugar thermometer. Working in batches, fry the doughnuts for 1 minute 30 seconds-2 minutes, then flip and cook for a further 1 minute 30 seconds until both sides are golden. Remove from oil and drain on a wire rack set above a tray. Set aside to cool completely.
  • 5.
    Using the end of a spoon, make a hole in the side of each donut. Pipe in the chilled curd, then set aside.
  • 6.
    To make the gin glaze, combine the icing sugar and gin in a bowl. Dip the tops of each doughnut into the glaze and allowing excess to drip off. (Adjust the thickness of the coating with more gin or icing sugar.) Scatter with lemon and lime zest, to serve.