I have to say, out of all the cooking shows out there, The Great British Baking Show, is the one that tops the list. It inspires me to run into my kitchen and just start baking. Although the bakers always have brilliant flavor combinations, one that stood out to me was passion fruit with white chocolate. I never used passion fruit in a dessert, heck I only discovered the fruit last year! But I desperately wanted to try. And so, I patiently waited until the fruit came into season, coughed up $3 per passion fruit, and whipped up these passion fruit and white chocolate donuts. As expected, the flavors were phenomenal, so much so that I am already planning my next passion fruit dessert!

passion fruit white chocolate donuts

passion fruit white chocolate donuts

passion fruit white chocolate donuts

 

Serves 16

392

Passion Fruit and White Chocolate Donuts

Yields 16 donuts

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Ingredients

    Donuts
  • 1 ½ tbsp active dry yeast
  • ½ cup warm water (100-110 degrees F)
  • 1 tsp granulated sugar
  • 3 eggs
  • 2 egg yolks
  • 3 ½ cups bread flour
  • 1 ½ tsp salt
  • 1/3 cup granulated sugar
  • ½ cup butter, softened, cut into small chunks
  • White chocolate cream
  • 1/2 cup white chocolate chips
  • 1 cup heavy cream, divided
  • Passion fruit glaze
  • 2 tbsp passion fruit pulp
  • 1 cup powdered sugar
  • 1/2 tsp lime zest

Instructions

  1. Make the dough. Combine 1 ½ tbsp active dry yeast with ½ cup warm water, and 1 tsp granulated sugar. Let sit for 5 minutes or until the mixture is foamy and the yeast is activated.
  2. Whisk together the 3 eggs with 2 egg yolks. Combine the eggs with 3 ½ cups bread flour, 1 ½ tsp salt, and 1/3 cup granulated sugar in the bowl of a stand mixer. Add the yeast mixture and mix until a dough forms. Add the butter and knead the dough until smooth, about 5-7 minutes. Transfer the dough into a clean bowl and cover with plastic wrap. Place in a warm spot and let proof for 1 hour until doubled in size.
  3. Meanwhile, make the white chocolate cream. Combine 1/2 cup white chocolate chips with 1/2 cup heavy cream in a heat-safe bowl and microwave until melted, stirring every 20 seconds. Let cool completely. Whip 1/2 cup heavy cream until soft peaks form. Add the white chocolate mix to the whipped cream and continue to beat until stiff peaks form. Chill until ready to use.
  4. Gently punch down the dough. Roll the dough into a rectangle about ¾ inch thick. Use a 2-inch biscuit cutter and cut 16 circles. Place on a baking sheet lined with parchment paper with 2 inches of space in between the donuts. Cover loosely with plastic wrap and let rise for another 2 hours.
  5. Heat frying oil to 325 degrees F.
  6. Fry the donuts until golden brown, flipping the donuts to get an even color on both sides. Remove from oil with a slotted spoon and place on a paper-towel-lined plate to drain the excess oil. Let the donuts cool completely.
  7. Make the passion fruit glaze. Beat together 2 tbsp passion fruit pulp with 1 cup powdered sugar and 1/2 tsp lime zest until smooth. Cut the donuts in half and fill the bottom half with white chocolate cream. Sandwich the donut with the top bun and drizzle the passion fruit glaze.
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**Helpful tips and common mistakes

When you find a great base recipe, it only makes sense to keep it in your stash. That’s what I did for these passion fruit and white chocolate donuts, using the dough recipe from my chocolate tahini donuts. The dough is an enriched dough, incorporating eggs and butter into the mix to yield an incredibly soft dough. When the dough is already so soft even before its first proof, you know it’s going to be a soft bread, or in this case, donut.

dough

Let the dough proof for one hour or until doubled in size. Meanwhile, make the white chocolate cream filling. I prefer to melt the chocolate in the microwave just because it’s easier but you can always use a doubler boiler. Just make sure to stir the chocolate every 20 seconds if using the microwave. Let the white chocolate cool completely before adding it to the whipped cream.

Now back to the dough. Punch down the dough and roll it out until it’s about 3/4 inches thick. You don’t want to roll it out too thin since you want that “fullness” that donuts have. Cut 2-inch circles using a biscuit cutter and place the dough on a lined baking sheet. Cover the dough to prevent a skin from forming and proof for another 2 hours. Two hours seems like a long time but this will give the dough enough rest to rise beautifully.

ready for second proof

Preheat frying oil to 325 degrees F, and fry the donuts until golden brown on both sides. Remove the donuts with a slotted spoon and let them cool completely. While the donuts are cooling, make the passion fruit glaze. All you need is a little passion fruit pulp mixed with powdered sugar and lime zest. If you’re not a fan of the seeds, just strain the passion fruit pulp before adding it to the powdered sugar.

passion fruit

Fill those beautiful donuts with the white chocolate cream and finish with the passion fruit glaze. Now step back and admire your work. Aren’t these passion fruit and white chocolate donuts a beauty? And they taste just as beautiful.

passion fruit white chocolate donuts

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.

 

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