Calamansi Doughnuts and Doughnut Holes with Calamansi Curd

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Our neighborhood doughnut and coffee joint has amazing doughnut flavors, and they are super delicious! I am in love with all the flavors they have there. They have tropical flavors and then they have fan favorites too like a Smore’s Doughnut or a Coffee doughnut etc. They carry Verve coffee too, which has an amazing aroma! Although I am a tea drinker, this is one coffee that I really love. Another favorite brand is Sight Glass Coffee which is delicious too! There is a lot of depth in flavor, and both companies originated in the Bay Area!

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So this doughnut shop had a calamansi doughnut, and I found calamansi fruit recently at the farmer’s market, so I was intrigued to try it and see it tasted like. The doughnut was phenomenal!  I loved the tart and sweet taste of the calamansi. The lady said they used canned calamansi puree for the icing and that you get it at the Filipino stores. So ofcourse I was intrigued. I had the calamansis from the booth at the farmer’s market. That booth is run by this 80 year old lady. She is feisty, always smiling, and knows how to sell, even at her age.  I make it a point to buy something from her, cause she is so sweet! Reminds me of my grandma who is 87 years old(tears!).

Calamansis have a lot of good properties. Calamansi is packed with vitamin C, so it is great to prevent oral problems, may help in weight loss, strengthens the immune system, regulates bowel moments, and many more. You can get calamansi juice from Amazon here.

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I have made yeasted doughnuts before, but never posted the recipe. They are fairly easy to make. The dough is pretty standard, with flour, yeast, eggs, sugar, milk or buttermilk…….. The dough can be made the day before and let it rest overnight in the fridge. The next morning, you simply divide the dough into 2 halves,  roll out the dough so that it is about ½ inch thick, cut out with about a 3 inch cutter. I had a 2 ¾ inch cutter so that is what I used. For the middle I used a ½ inch pastry nozzle to cut out the center of the doughnut.  I kept the centers to fry them as well. You let the cut doughnuts rest for about an hour, covered with a plastic wrap, making sure that the plastic wrap does not touch the doughnuts. Once ready to fry, make sure that the temperature of the oil is about 350 degrees, OR you can put a tiny piece of dough and if it rises up instantly, you know that the oil is ready.

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For the cinnamon sugar doughnuts, you fry them, wait for 20 seconds and then roll it in the cinnamon sugar mixture so that it sticks to the doughnut while it is hot. For the icing, I used calamansi juice, and a drop of yellow food coloring to make them poppy! Yellow seems to be the color that I am simply loving right now! What with the Kumquat Bundt Cake and now the Calamansi Doughnut! LOL. I used calamansi curd to pipe it into the donut holes, once they were rolled in cinnamon sugar! They were so delicious and so cute!

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The doughnuts turned out fabulous! I had made candied calamansi, similar to the candied kumquats, to top off the doughnuts. The taste was amazing, and I was very happy with how they turned out! Calamansi is a great flavor, extremely tart, I feel it is tarter(is that even a word?!) than lemon! They work beautifully in desserts, and am sure in savory dishes too as I have seen online, while doing my research on calamansi. I plan to plant a calamansi tree so that they are at my expense when I need them! I need to find a store where they have the plant!

Hope you get a chance to try these doughnuts. You can get calamansi juice online as well. I have seen it even at Trader Joe’s.

Happy Almost Spring!



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