Lemon Cream-Filled Doughnuts

Lemon Cream-Filled Doughnuts

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:

1. 1. Whisk Ingredients:
      • In a saucepan, whisk together the egg, sugar, and cornstarch until smooth.
   2. Cook the Cream:
      • • Gradually add the milk while whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens.

   3. 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:

1. 1. Activate Yeast:
      • In a bowl, combine the warm milk, 1 tablespoon of sugar, and dry yeast. Let it sit for 5 minutes until foamy.
   2. Mix Ingredients:
      • • Add the remaining sugar, eggs, warm butter, and lemon peel to the yeast mixture. Stir well.

   3. 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:

1. 1. 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.
   2. Let the Doughnuts Rise:
      • • Place the doughnut shapes on a baking sheet, cover, and let rise for another 45 minutes.

   3. 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:

1. 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.
2. 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.