Candied Lemon Zest For French Doughnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CANDIED LEMON ZEST



Candied Lemon Zest image

Use this candied lemon zest to decorate our Frozen Lemon Mousse.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Garnishes 8 servings

Number Of Ingredients 3

4 lemons, well scrubbed
2 cups sugar
1 cup cool water

Steps:

  • Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
  • Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

CANDIED CITRUS ZEST



Candied Citrus Zest image

The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.

Provided by Food Network

Categories     condiment

Time 1h50m

Yield About 2 cups

Number Of Ingredients 3

3 oranges or lemons (see Cook's Note)
1 1/2 cups (300g) sugar, plus more for dredging (optional)
3 tablespoons honey

Steps:

  • Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
  • Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
  • Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
  • Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.

CANDIED LEMON ZEST FOR DESSERTS



Candied Lemon Zest for Desserts image

The candied zest can be taken out of the simple syrup and used as a glossy garnish. For sparkly zest, roll in granulated sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 2

6 lemons, scrubbed
2 cups sugar

Steps:

  • Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
  • Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
  • In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

CANDIED LEMON ZEST



Candied Lemon Zest image

Yield Makes about 1/2 cup

Number Of Ingredients 3

3 lemons
1 cup sugar
1/2 cup water

Steps:

  • Zest the lemons with a vegetable peeler into long strips. Remove the pith; cut the strips into fine julienne. Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar. Add the zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off the syrup before using. The zest can be stored in an airtight container in the refrigerator up to 2 weeks.

CANDIED LEMON ZEST



Candied Lemon Zest image

Categories     Lemon     Boil

Number Of Ingredients 3

2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water

Steps:

  • Use a vegetable peeler to remove the zest from the lemons, keeping the strips as long as possible. Use a paring knife to remove the bitter white pith from the zest, and discard. Using a sharp chef's knife, finely julienne the strips of zest, and then place them in a small bowl. Cover the zest with boiling water; let stand for 30 minutes, then drain.
  • Heat the sugar and cool water in a small saucepan over medium-high heat. Bring the mixture to a boil, stir until the sugar is completely dissolved, then add the julienned zest. Reduce the heat to medium-low, and cook for 10 minutes. Remove from the heat, cover, and let stand at room temperature overnight. Remove the zest, and drain on wire rack. Roll the zest in the sugar. Dry on a wire rack. The zest can be stored in an airtight container for up to 2 weeks.

CANDIED FLOWER DONUTS



Candied Flower Donuts image

Lemon poppy seed donuts become a sweet-looking garden when it's topped with sugary, brilliant edible flowers. Hello, Spring!

Provided by Food.com

Categories     Candy

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

1 egg white
3 tablespoons caster sugar
36 fresh edible flowers
1 egg
1 teaspoon milk
1/4 teaspoon vanilla
3 tablespoons sugar
2 tablespoons almond flour
1/4 teaspoon lemon (zest)
1 teaspoon poppy seed
4 tablespoons melted butter
1 cup powdered sugar
1 -2 tablespoon lemon juice

Steps:

  • To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush.
  • Sprinkle sugar over the flowers.
  • Bake at 170F for 1 hour.
  • To make donuts, whisk, egg, milk, vanilla, and sugar.
  • Add flour.
  • Zest in some lemon, add poppy seeds and mix with a spatula.
  • Add melted butter, mix well.
  • Pipe the donut batter into donut molds.
  • Bake 350F for 15mins.
  • To make donut icing, stir powdered sugar and lemon juice together.
  • Dip the baked and cooled donuts, one by one, face down into the icing.
  • Immediately place the candied edible flowers on top of the icing in any arrangement you wish.

More about "candied lemon zest for french doughnuts recipes"

CANDIED LEMON ZEST RECIPE - EPICURIOUS
Dec 9, 2011 Remove the zest with a vegetable peeler, leaving only the smallest amount of white pith on the zest. Cut the zest into neat 1/8-inch-wide batons. (Reserve the lemons for another …
From epicurious.com


CANDIED LEMON ZEST RECIPE - THE WASHINGTON POST
Step 1. Line a rimmed baking sheet with a silicone baking liner or waxed paper. Bring a small saucepan of water to a boil over high heat. Step 2
From washingtonpost.com


CANDIED LEMON ZEST FOR FRENCH DOUGHNUTS | RECIPE - PINTEREST
Feb 11, 2018 - Sweet doughnuts get a citrus boost when topped off with this easy candied lemon zest recipe. ... this easy candied lemon zest recipe. Feb 11, 2018 - Sweet doughnuts get a …
From pinterest.com


SWEET TECHNIQUE: HOW TO MAKE CANDIED CITRUS ZEST - SERIOUS EATS
Apr 13, 2020 The key to making candied citrus zest is extracting all of the bitter flavor imparted by the pith (the white, inner part of the peel). Since it's nearly impossible to remove the pith …
From seriouseats.com


GLUTEN FREE PANETTONE - THE LOOPY WHISK
1 day ago Gluten free panettone dough: 15 g (3 tbsp) whole psyllium husk (If using psyllium husk powder, use only 13g.) 320 g (1⅓ cups) lukewarm water (You can reduce the amount of …
From theloopywhisk.com


CANDIED LEMON ZEST RECIPE - EPICURIOUS
Jan 26, 2012 Preparation. Step 1. Remove the zest from the lemons with a vegetable peeler, keeping the pieces long. Remove the white pith using a paring knife.
From epicurious.com


CANDIED LEMON ZEST RECIPE - RECIPETIPS.COM
Add water and sugar to the lemon strips in the sauce pan. Bring the mixture to a simmer. Continue to cook over low heat until the lemon strips turn translucent.
From recipetips.com


INDULGE IN A CITRUS DELIGHT: CANDIED LEMON ZEST RECIPE FOR FLAVORFUL ...
Oct 10, 2024 2 cups granulated sugar; 1 cup water; Preparation: 1. Prepare the Lemons: Wash the lemons thoroughly and remove the zest using a microplane grater or a sharp knife. Avoid …
From cookindocs.com


EASY CANDIED LEMON ZEST RECIPES
Bring sugar and water to a boil in a small saucepan; add the zest and simmer until translucent, about 20 min. Remove from heat and let cool in the syrup. Strain zest and use for garnish. Use …
From tfrecipes.com


CANDIED LEMON ZEST | RECIPE | CANDIED LEMON ZEST, LEMON
Feb 24, 2019 - Use this recipe for candied lemon zest as a sweet treat on its own, or added to one of our delectable lemon cakes.
From pinterest.com


LEMON FILLED DONUT RECIPE: FRIED, BAKED & GLAZED TO …
Uncover the best lemon donut recipe! Master the art of creating airy fried or baked donuts filled with zesty lemon curd. ... as well as choose fun toppings like lemon glaze or candied peel. The recipe can easily be adapted to create lime, …
From doughnutlounge.com


CANDIED CITRUS ZEST RECIPE - SERIOUS EATS
Aug 30, 2018 The key to making candied citrus zest is extracting all of the bitter flavor imparted by the pith (the white, inner part of the peel). Since it's nearly impossible to remove the pith …
From seriouseats.com


CANDIED LEMON ZEST - TARA TEASPOON
Jul 19, 2018 Storing Candied Lemon Zest; Candied Lemon Peel Frequently Asked Questions; 📖 Recipe; 💬 Comments; Candied citrus zest is simply the rind of citrus simmered in a sugar syrup. But the results are far from ordinary. The …
From tarateaspoon.com


CANDIED CITRUS ZEST RECIPE - DISH DITTY
Jun 16, 2024 Bring the sugar and water to a boil. Add the zest of your citrus (lemon is shown). Cook for 2-3 minutes. Strain and keep the liquid. Let rest for 5 minutes.
From dish-ditty.com


CANDIED CHOCOLATE COVERED ALMONDS - OKONOMI KITCHEN
Dec 15, 2024 Preheat your oven and roast the almonds until golden and fragrant, about 15-20 minutes at 325°F (160°C).; In a stainless steel pan over medium heat add the cane sugar, salt …
From okonomikitchen.com


CANDIED LEMON ZEST FOR FRENCH DOUGHNUTS RECIPES
Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Bring sugar and the cool water to a boil in a small saucepan over medium-high heat.
From tfrecipes.com


Related Search