Lemon Cream Doughnuts
The refreshing, tangy taste of lemon perfectly complements the soft, sweet dough of the doughnuts. This lemon cream doughnut is a real treat, combining silky, smooth lemon cream with the light texture of freshly fried doughnuts. The intense lemon aroma and powdered sugar coating create a balance between sweet and tart flavors. It is an ideal choice for a summer afternoon or a special occasion!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, crumble in the yeast, add a teaspoon of sugar, and let it stand for 10 minutes until foamy.
2
In a large bowl, mix the flour, remaining sugar, and salt. Pour in the proofed yeast mixture, melted butter, and eggs, then start kneading the dough.
3
Knead the dough thoroughly for 10 minutes until it is smooth and elastic. If necessary, add a little more flour or milk to achieve the right consistency.
4
Cover with a kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 1 cm thickness. Use a glass or doughnut cutter to cut out circles.
6
Let the doughnuts rise for another 30 minutes to make them even lighter when frying.
7
In a deep skillet or pot, heat the oil to 340-355°F (170-180°C). Fry only a few doughnuts at a time to keep the oil temperature stable.
8
Fry the doughnuts for 2-3 minutes per side, until golden brown. Remove and place on paper towels to drain excess oil.
9
To make the lemon cream, zest the lemons, then squeeze out their juice. In a saucepan, combine the lemon juice, sugar, and egg yolks. Cook over low heat, stirring constantly, until thickened.
10
Once the cream has thickened, stir in the butter and let it cool completely.
11
Fill a piping bag with the lemon cream and carefully fill the inside of the doughnuts.
12
Dust the doughnuts with powdered sugar and serve fresh, allowing the lemon cream filling to be fully appreciated.
