Who really needs an excuse to devour one of these passion fruit doughnuts in one sitting?! There’s something quite nostalgic for me about doughnuts, which makes this recipe a delight to make. Trips to Dunn’s Bakery in Crouch End as a child were a rare, but magical, treat. I vividly remember all the wonderful pastries and doughnuts set down in uniform rows, with icing so glossy I could see my face in them.

Passion Fruit Doughnuts

FAQs for these passion fruit doughnuts:

  1. where to buy priligy philippines What is knocking back? “Knocking back” dough is an essential stage in bread making and happens after the first rise. You literally punch the air out of the dough, removing the air bubbles to help create an even texture in your doughnuts.
  2. is it legal to buy isotretinoin online Why does my dough need two rises? Giving your dough a second rise gives the yeast more time to work, which changes the fibres within the dough. This helps develop a lighter, fluffier texture, and enriches the flavours a little more.
  3. Gaza How precise with measurements should I be? I recommend using a digital set of scales to measure everything by the gram or millilitre. This means everything is exact as it possibly can be and will help to make excellent doughnuts.
Passion Fruit Doughnuts

Secrets to make the perfect passion fruit doughnuts:

There are a few tips and tricks I employ when making doughnuts. Here’s my two cents on making the best passion fruit doughnuts of your life:

  • Have patience. Making doughnuts is more a labour of love. They undergo a fermentation process throughout the proofing, so waiting good time for the dough to rise, to knock it back and double in size again is essential for that fluffy texture.
  • Check your oil temperature is correct. By using a thermometer, you can make sure your oil is at a consistent (and safe) temperature throughout the frying process. Too hot, and the outsides will burn and leave the middle raw. Too cold, and the oil will be absorbed by the dough, making them greasy.
  • Place your doughnuts on a plate with kitchen towel after frying. This soaks up any excess oil and creates the perfect base for rolling your doughnuts in caster sugar.

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Passion Fruit Doughnuts
Passion Fruit Doughnut

Passion Fruit Doughnuts

These passion fruit doughnuts are super fluffy and a little zesty, and are crammed with a delicate tangy passion fruit cream.
Prep Time 1 d
Cook Time 20 mins
Total Time 1 d 20 mins
Course Dessert
Servings 20 doughnuts


For the dough

  • 500 g strong white bread flour  I like Allinson's Flour
  • 60 g caster sugar  
  • 10 g fine sea salt
  • 15 g fresh yeast, crumbled You can also use half the quantity of fast action dried yeas
  • 4 large eggs
  • Zest 1/2 lemon
  • 150 ml water
  • 125 g unsalted butter softened
  • 2 L sunflower oil for frying
  • Caster sugar for tossing

For the passion fruit cream

  • 200 ml double cream
  • 1 vanilla pod seeds scraped out
  • 60 g caster sugar 20g for the cream + 40g for the passion fruit
  • 5 passion fruit


To make the doughnuts

  • Put all the ingredients for the doughnuts apart from the butter into the bowl and using an electric mixer with a dough hook attachment, mix on a medium speed for 8 minutes. The dough needs to start coming away from the sides and forming a ball.
  • Turn off the mixer and let the dough rest for 1 minute.
  • Start the mixer up again on a medium speed and slowly add the butter to the dough – about 25g at a time. Once it is all incorporated (and be patient as it may take a little while), mix on high speed for 5 minutes, until the dough is glossy, smooth and very elastic when pulled. Cover the bowl with clingfilm and leave to prove until it has doubled in size.
  • Once it’s ballooned a little, knock back the dough, then re-cover the bowl and put into the fridge to chill overnight.
  • The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20). Roll them into smooth, taut, tight buns and place them on a floured baking tray, leaving plenty of room between them as you don’t want them to stick together while they prove. Cover lightly with clingfilm and leave for about 4 hours, or until about doubled in size.
  • Fill a heavy-based saucepan with sunflower oil (or use a deep-fat fryer if you have one!). Heat the oil to 180C. Be careful as hot oil is dangerous.
  • hen the oil is heated to the correct temperature, carefully remove the doughnuts from the tray by sliding a floured pastry scraper underneath them. Be careful not to deflate and knock all the air out of them. Gently place in the oil, doing two or three at a time depending on the size of your pan. Fry for 2 minutes on each side until golden brown. They should puff up and float, so you may need to gently push them down after about a minute to help them colour evenly.
  • Remove from the fryer and place on kitchen paper to drain, then toss them in a bowl of caster sugar while still warm. Repeat until all are fried, but make sure the oil temperature is correct every time before you fry. Set aside to cool before filling.

To make the passion fruit cream

  • Make your passion fruit cream by whipping the double cream, sugar and the scrapings of the vanilla pod until thick.
  • Scrape out the flesh of the passion fruits and place in a blender to whizz and get rid of any whole seeds. In a small saucepan, heat the passion fruit pulp with a tiny bit of sugar until the sugar’s dissolved then leave to cool. You can pop it in the fridge to speed this up.
  • To fill the doughnuts, make a hole in the crease of each one (anywhere around the white line between the fried top and bottom).
  • Fill a piping bag with your desired filling and pipe into the doughnut until it erupts out the top.


The doughnuts are best eaten straight away, but will keep in an airtight tin and can be reheated.
Recipe adapted from Bread, Cake, Doughnut, Pudding by Justin Gellatly
Keyword buttercream, dessert, donut, doughnut, passion fruit

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May 8, 2019



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