What could be a more perfect dessert course to follow sausage rolls and a beef pie than crispy and sweet fried doughnuts. A hot jam doughnut is an undisputed classic for sure, but Anthony Choi – former executive chef of Tokyo Tina, and executive chef of Commune Group's soon-to-open diner Moonhouse – has added some Japanese inspiration to this footy oval favourite. Who needs a half-time orange when you’ve got the citrus zing of yuzu curd.

“We've popped a Japanese spin on an old-school favourite,” says Choi. “It's been a mainstay on the menu at Tokyo Tina for the past two years, and everyone loves it, especially groups.”

Tokyo Tina’s Mini Doughnut With Yuzu Curd
Makes 30–35 pieces.

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Ingredients:
Dough
15g baker’s yeast
125g caster sugar
500g baker’s flour
120g milk
3 eggs
60g butter

Yuzu curd
450ml yuzu juice (available to purchase from Japanese/Asian grocery store)
6g agar
1kg caster sugar
16 eggs
4 egg yolks
700g butter

Method:
For the dough, warm the milk in a pan over low heat and add the yeast. Stir until dissolved.

Pour the warm milk mixture into a bowl and add all remaining dough ingredients except butter. Mix until it forms a smooth elastic dough.

Add butter and continue to mix until incorporated. Prove for an hour or until the mixture has doubled in volume.

Portion into 15g parcels. Roll each portion into a round doughnut shape on a lightly floured surface, then spray portions lightly with canola oil and cover loosely with cling film.

Leave to prove again for about 45 minutes or until risen.

Place doughnuts into a steamer at 100°C and steam for 7 minutes, then set aside and leave to cool.

For the curd, mix the yuzu juice and agar in a pan, and bring to the boil.

In a large mixing bowl, add the sugar, eggs and yolks. Whisk together with the yuzu and agar mixture.

Put the bowl containing the mixture on top on a saucepan of lightly simmering water. Whisk until the temperature it reaches 78 to 80 degrees.

Take off heat, add the butter slowly and whisk the mixture again.

Pass through a sieve and leave to cool in the fridge for 30 minutes.

To fry the doughnuts, fill a pan one-third full with canola oil.

Bring the oil to the boil and pop in a few doughnuts at a time, cook for two to three minutes until cooked through.

Remove and immediately dust with caster sugar, then pipe yuzu curd into the centre of the doughnuts.

Serve warm.