Lemon Filled Doughnuts Recipes

LEMON FRIED DONUTS

Steps:

• Set a medium saucepan with water to simmer. In a small heatproof bowl, whisk together the lemon juice, zest, sugar and eggs until well combined.
• Add in the butter pieces and set the bowl over the simmering pot of water. Whisk the mixture continuously (don't ever stop whisking!!) while cooking until it's thick, about 10 minutes.
• Remove from heat and pass the curd through a fine-mesh sieve. Cover the curd with plastic wrap, directly on the curd and let cool. Chill for a few hours or overnight.
• In a small bowl, combine the yeast and warm water. Mix until yeast dissolves and let stand for 5-10 minutes until foamy. (If yeast is not foamy, do not continue. Start again with new yeast and save yourself the heartbreak.)
• In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together. Knead dough for 3-5 minutes until elastic and smooth. (Alternatively, mix the ingredients in a medium bowl with a wooden spatula until dough comes together. Turn dough onto a well floured surface and knead for 7 minutes until dough is smooth and elastic.)
• Transfer dough into a lightly oiled large bowl and sprinkle lightly with flour to prevent a crust from forming. Cover the bowl loosely with a kitchen towel and let rise until double in size, about 2 hours in a draft-free place at room temperature. (Alternatively, you can let dough rise in refrigerator for 8-12 hours or overnight).
• Lightly flour a surface and turn out the dough. Roll dough out to about half-inch thick. Using a biscuit cutter or round cookie cutter (mine was 3-inches in diameter), cut out as many rounds as possible. Transfer the donuts to a lightly flour baking sheet. Cover the baking sheet loosely with a kitchen towel and let donuts rise at room temperature until slightly puffed, about 30-45 minutes. (Don't re-roll the scraps. You can fry them up if you like)
• When ready to fry, heat up the vegetable oil in a deep heavy bottomed pot over medium-high heat. The oil should be at least 2 ½ inches. If you like you can check the oil with a thermometer, should be about 350 degrees F. This is where you need to be very CAREFUL, it's hot oil.
• Fry donuts, 3-4 at a time, until puffed and golden brown about 1-2 minutes. Make sure you turn the donuts occasionally as they fry. Remove from oil with a slotted spoon and transfer to a paper towel lined plate.
• Let donuts cool completely. To fill donuts, use a long-tipped pastry bag to poke a hole in each donut and fill with lemon curd. Roll donuts generously in granulated sugar or powdered sugar. Enjoy!

LEMON FILLED DOUGHNUTS

Steps:

• Pour warm milk into large bowl; stir in yeast until dissolved. Add 2 cups of the flour, granulated sugar, salt, and eggs; mix with electric mixer on low speed 30 seconds, scraping bowl occasionally. On medium speed, beat 2 minutes, scraping bowl occasionally. Add butter, 1 tablespoon at a time, mixing well after each addition. Stir in enough remaining flour, 1/2 cup at a time, to form dough easy to handle.
• Place dough on lightly floured surface. Knead dough 2 minutes or until dough is smooth and springy. Grease large bowl with butter. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 45 minutes or until dough has doubled in size.
• Sprinkle 2 cookie sheets with flour; set aside. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough into 16x8-inch rectangle. Using sharp knife or pizza cutter, cut dough into 8 rows by 4 rows, forming 32 squares (pieces may be slightly uneven in shape, especially corners, since dough stretches when cut). On lightly floured surface, dust both sides of each piece with flour; place on cookie sheets about 2 inches apart. Loosely cover doughnuts with plastic wrap sprayed with cooking spray; let rise in warm place about 30 to 40 minutes or until slightly risen.
• In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches oil to 325°F over medium heat. Cover cooling rack with paper towels. Fry doughnuts in oil, 4 to 5 at a time, about 1 minute per side, until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Cool completely, about 30 minutes.
• Fill decorating bag fitted with writing tip (1/4-inch opening) with lemon curd. To fill each doughnut, while holding doughnut in hand, insert tip into side of doughnut. Slowly squeeze about 1 tablespoon lemon curd into center until you feel the doughnut plump up, moving tip from one side to the other to completely fill doughnut. Sprinkle filled doughnuts with powdered sugar.