These Lemon Cream-Filled Doughnuts are a delightful homemade treat that combines the tangy flavor of lemon with the light, fluffy texture of freshly fried doughnuts. Perfect for a special breakfast, a sweet afternoon snack, or a special occasion, these doughnuts are sure to impress with their sweet, citrusy filling and powdered sugar coating. Though they require some time to prepare, the end result is well worth the effort.
Preparation Time:
- Total Time: 3 hours
- Active Time: 1 hour
Ingredients:
For the Lemon Cream:
- Egg – 1 large
- Sugar – 1/2 cup (100 g)
- Cornstarch – 2 tablespoons
- Milk – 1 1/4 cups (300 ml)
- Lemon peel – from 1 lemon
For the Dough:
- Warm milk – 1/3 cup (80 g)
- Sugar – 1/3 cup (80 g), divided
- Dry yeast – 1 teaspoon (5 g)
- Eggs – 2 large
- Warm butter – 7 tablespoons (100 g)
- Lemon peel – from 1 lemon
- All-purpose flour – 4 cups (500 g)
For Frying and Finishing:
- Vegetable oil – for frying
- Sugar and powdered sugar – for coating
Directions:
Making the Lemon Cream:
- Whisk Ingredients:
- In a saucepan, whisk together the egg, sugar, and cornstarch until smooth.
- Cook the Cream:
- Gradually add the milk while whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens.
- Add Lemon Zest:
- Remove from the heat and stir in the lemon peel. Transfer to a bowl, cover with plastic wrap, and let cool completely.
Making the Dough:
- Activate Yeast:
- In a bowl, combine the warm milk, 1 tablespoon of sugar, and dry yeast. Let it sit for 5 minutes until foamy.
- Mix Ingredients:
- Add the remaining sugar, eggs, warm butter, and lemon peel to the yeast mixture. Stir well.
- Knead the Dough:
- Gradually add the flour, kneading until a smooth dough forms. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Shaping and Frying the Doughnuts:
- Roll Out the Dough:
- Roll the risen dough out on a floured surface to about 1/2-inch thickness. Use a doughnut or cookie cutter to cut out circles.
- Let the Doughnuts Rise:
- Place the doughnut shapes on a baking sheet, cover, and let rise for another 45 minutes.
- Fry the Doughnuts:
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches, about 1-2 minutes per side, until golden brown. Drain on paper towels.
Filling and Finishing:
- Fill with Lemon Cream:
- Once cooled, fill a pastry bag fitted with a small tip with the lemon cream. Insert the tip into the side of each doughnut and fill.
- Coat with Sugar:
- Roll the filled doughnuts in a mixture of sugar and powdered sugar.
Serving Suggestions:
- Enjoy warm with a cup of tea or coffee.
- Dust with extra powdered sugar before serving for an added touch of sweetness.
Cooking Tips:
- Ensure the oil is at the correct temperature (350°F/175°C) to ensure even frying and prevent greasy doughnuts.
- Do not overcrowd the pot while frying to maintain the oil temperature.
Nutritional Benefits:
- Lemon: Provides a dose of vitamin C and a refreshing, tangy flavor.
- Eggs: Add protein and richness to the dough and filling.
Dietary Information:
- Contains: Eggs, dairy, and gluten.
- Gluten-Free Option: Can be adapted with a gluten-free flour blend, though texture may vary.
Storage Tips:
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, refrigerate the doughnuts. They are best enjoyed fresh.
Why You’ll Love This Recipe:
- Fluffy and Light: The dough is soft and pillowy, while the lemon cream adds a burst of flavor.
- Perfect for Special Occasions: These doughnuts are ideal for weekend breakfasts, holidays, or when you want to treat yourself to something extra special.
- Homemade Delight: Making doughnuts from scratch offers a sense of satisfaction and ensures you get the freshest, most flavorful result.
Conclusion
These Lemon Cream-Filled Doughnuts are a true testament to the joy of homemade baking. From the fluffy dough to the tangy lemon filling, every bite offers a perfect balance of sweetness and citrusy brightness. While they take time to prepare, the effort is more than worth it for the delicious reward. Whether you’re serving them for breakfast or as a sweet afternoon treat, these doughnuts are sure to impress!
Frequently Asked Questions (FAQs):
- Can I bake the doughnuts instead of frying?
Yes, you can bake them at 350°F (175°C) for 10-12 minutes, though the texture will be slightly different. - Can I use another citrus fruit instead of lemon?
Yes, you can substitute lemon with orange or lime for a different citrus flavor. - Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise overnight in the fridge. Bring it to room temperature before rolling and frying. - How do I prevent the dough from being too sticky?
Add flour gradually while kneading until the dough is smooth and easy to handle. - Can I use a different filling?
Absolutely! You can fill these doughnuts with vanilla cream, jam, or chocolate ganache. - What if I don’t have a doughnut cutter?
You can use a round cookie cutter or even the rim of a glass to cut the dough into circles. - How do I ensure the doughnuts are fully cooked inside?
Make sure to fry the doughnuts for 1-2 minutes per side at the right oil temperature to cook them evenly. - Can I use powdered sugar only for coating?
Yes, you can coat the doughnuts in just powdered sugar for a softer, sweeter finish. - How do I store the lemon cream filling?
The lemon cream can be made ahead and stored in the refrigerator for up to 3 days. - How do I keep the doughnuts soft after frying?
Let them cool completely before storing in an airtight container to maintain their soft texture.