Lemon Scented Doughnuts With Lemon Filling
Mar 13, 2024 23:54:06 GMT -5
Post by PrisonerOfHope on Mar 13, 2024 23:54:06 GMT -5
Lemon Scented Doughnuts With A Lemon Filling & A Lemon Vanilla Sugar Topping
Doughnuts-
2 tablespoons water, about 115 degrees
1 package (not a full strip) dry yeast
3 1/2 to 3 3/4 cup flour
1 cup milk, warmed to between 112 to 117 degrees
1/4 cup unsalted butter, room temp
3 egg yolks, room temp
1/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon lemon oil
1 teaspoon almond extract (it doesn’t make it taste almondy; just is a complement to the lemon)
vegetable oil or some other neutral oil
Filling-
One batch of lemon curd (you may not use it all. You won’t mind that.) Your best bet is to make this a day ahead of time, so it has time to chill and finish thickening up
Topping-
1 1/2 cups sugar
zest from two large lemons (about 3 to 4 tablespoons)
beans scraped from 3 vanilla beans (if you have no vanilla bean, you can either omit this or carefully sprinkle about 1/2 teaspoon of vanilla extract over the batch of sugar, making sure to mix well)
Make your dough first. Pour the yeast into a small bowl. Pour the two tablespoons warm water over it, stirring to combine. Let it sit until it is starting to bubble and foam, about five minutes.
In a small In the bowl of a stand mixer combine the yeast mixture, 3 cups of the flour, butter, warm milk, egg yolks, sugar and flavorings. Use the dough hook on low speed to combine, scraping the bowl as needed, until you have a soft sticky dough, then turn the mixer up to 2. Add in more flour, a quarter cup at a time, until you have a tacky, only slightly sticky dough that has come together in a ball around the hook.
Dump the dough into a oiled bowl, turning so both sides are oiled. Cover and let rise in the bowl until about doubled in bulk, about 45 minutes to an hour.
While the dough rises, make the sugar topping. In a medium bowl, simply combine the sugar, lemon zest and vanilla bean seeds (or extract). Stir well and let sit. When you use it, the mixture will have hardened some due to the moisture in the lemon zest. Just use your hands to stir it around.
When the dough has risen, punch it down and then dump it out onto a lightly floured board or counter. Roll it out into a rectangle about 1/2 inch thick. Cut out circles of desired size (I used a 2 inch diameter cutter) and lay them on a lightly floured cookie sheet. Let rise until slightly puffy, about 30 minutes.
While they rise, pour about 2.5 inches of oil into a heavy duty pot . Heat slowly to 350 degrees. When the oil is ready, carefully drop two to four doughnut rounds (don’t crowd the pot; use good judgment based on the size of pot you used) into the oil. Let cook until golden brown, about 1 to 2 minutes per side. Watch your oil temp and adjust as needed. Too low and you have greasy doughnuts. Too high and the outside browns before the inside cooks.
As they finish, transfer them to a rack set over a cookie sheet to cool.
When cool, carefully roll each doughnut in the lemon sugar until coated then scoop some lemon curd into a pastry bag fitted with a simple hole style tip. Push the tip into the middle of each doughnut and squeeze some lemon curd into the middle. Serve with extra lemon curd for dipping if you so desire… and believe me, you’ll desire.
If you want them to be more thoroughly coated with the sugar mixture, roll them in the sugar while still slightly warm, and don’t fill with the lemon curd until they are cool. Then, when cool, roll them one more time in the sugar and fill with the lemon curd.
link
Lemon Curd Recipe
Ingredients
¾ cup fresh lemon juice
¾ cup white sugar
½ cup unsalted butter, cubed
3 large eggs
1 tablespoon grated lemon zest
Directions
Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools.
Store in the refrigerator.
link
Doughnuts-
2 tablespoons water, about 115 degrees
1 package (not a full strip) dry yeast
3 1/2 to 3 3/4 cup flour
1 cup milk, warmed to between 112 to 117 degrees
1/4 cup unsalted butter, room temp
3 egg yolks, room temp
1/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon lemon oil
1 teaspoon almond extract (it doesn’t make it taste almondy; just is a complement to the lemon)
vegetable oil or some other neutral oil
Filling-
One batch of lemon curd (you may not use it all. You won’t mind that.) Your best bet is to make this a day ahead of time, so it has time to chill and finish thickening up
Topping-
1 1/2 cups sugar
zest from two large lemons (about 3 to 4 tablespoons)
beans scraped from 3 vanilla beans (if you have no vanilla bean, you can either omit this or carefully sprinkle about 1/2 teaspoon of vanilla extract over the batch of sugar, making sure to mix well)
Make your dough first. Pour the yeast into a small bowl. Pour the two tablespoons warm water over it, stirring to combine. Let it sit until it is starting to bubble and foam, about five minutes.
In a small In the bowl of a stand mixer combine the yeast mixture, 3 cups of the flour, butter, warm milk, egg yolks, sugar and flavorings. Use the dough hook on low speed to combine, scraping the bowl as needed, until you have a soft sticky dough, then turn the mixer up to 2. Add in more flour, a quarter cup at a time, until you have a tacky, only slightly sticky dough that has come together in a ball around the hook.
Dump the dough into a oiled bowl, turning so both sides are oiled. Cover and let rise in the bowl until about doubled in bulk, about 45 minutes to an hour.
While the dough rises, make the sugar topping. In a medium bowl, simply combine the sugar, lemon zest and vanilla bean seeds (or extract). Stir well and let sit. When you use it, the mixture will have hardened some due to the moisture in the lemon zest. Just use your hands to stir it around.
When the dough has risen, punch it down and then dump it out onto a lightly floured board or counter. Roll it out into a rectangle about 1/2 inch thick. Cut out circles of desired size (I used a 2 inch diameter cutter) and lay them on a lightly floured cookie sheet. Let rise until slightly puffy, about 30 minutes.
While they rise, pour about 2.5 inches of oil into a heavy duty pot . Heat slowly to 350 degrees. When the oil is ready, carefully drop two to four doughnut rounds (don’t crowd the pot; use good judgment based on the size of pot you used) into the oil. Let cook until golden brown, about 1 to 2 minutes per side. Watch your oil temp and adjust as needed. Too low and you have greasy doughnuts. Too high and the outside browns before the inside cooks.
As they finish, transfer them to a rack set over a cookie sheet to cool.
When cool, carefully roll each doughnut in the lemon sugar until coated then scoop some lemon curd into a pastry bag fitted with a simple hole style tip. Push the tip into the middle of each doughnut and squeeze some lemon curd into the middle. Serve with extra lemon curd for dipping if you so desire… and believe me, you’ll desire.
If you want them to be more thoroughly coated with the sugar mixture, roll them in the sugar while still slightly warm, and don’t fill with the lemon curd until they are cool. Then, when cool, roll them one more time in the sugar and fill with the lemon curd.
link
Lemon Curd Recipe
Ingredients
¾ cup fresh lemon juice
¾ cup white sugar
½ cup unsalted butter, cubed
3 large eggs
1 tablespoon grated lemon zest
Directions
Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools.
Store in the refrigerator.
link
