Curd Doughnuts with Fruit Dip

INSTRUCTIONS

• 1
  Heat the oil in a tall (not too wide – you need a high level of oil so the doughnuts don't touch the bottom) thick-walled pot to 175 – 180 degrees. If you don't have a thermometer, don't worry, heat the oil until it clearly forms threads or patterns and first try frying one doughnut – the oil must crackle and form bubbles around the doughnut when the dough is inserted. The doughnut will immediately seal, puff up, and start floating in the oil.
• 2
  Mix all the ingredients for the doughnuts in a bowl (first mix the flour with the baking powder separately) except for the oil.
• 3
  Use a spoon or an ice cream scoop to take roughly equal amounts of dough and place them in the hot oil so that the pieces do not touch each other. Fry for several minutes until golden on all sides. The doughnuts will 'dance' in the oil on their own, but if they don't turn evenly, help them.
• 4
  Remove the fried doughnuts with a slotted spoon or sieve first onto a napkin (to remove some oil) and then, while still warm but not hot, place them into the mixture of both sugars for coating. Coat on all sides.
• 5
  For the cream, whip the cream. Mix the curd with yogurt and sugars, and finally fold in the whipped cream with a spatula. Fill into a piping bag, make a small hole in each doughnut (either with a piping tip or the end of a small wooden spoon) and squirt the cream inside. Of course, you can also leave the cream outside the doughnuts and simply dip them into it, like a dip.
• 6
  For the fruit dip, heat the fruit with sugar, blend with an immersion blender, and mix in the cream (liquid). Sweeten if necessary and let cool.