These Lemon Cream-Filled Doughnuts offer the perfect balance of rich, fluffy dough paired with a refreshing lemon cream filling. The doughnuts are light and airy, and the creamy lemon filling adds a citrusy sweetness that makes each bite irresistible. Perfect for breakfast or an afternoon treat with a cup of tea, these doughnuts bring a tangy twist to your regular fried pastry.
Ingredients:
For the Lemon Cream:
- Egg: 1 large
- Sugar: ½ cup (100g)
- Cornstarch: 2 tablespoons
- Milk: 1¼ cups (300 ml)
- Lemon peel: from 1 lemon
For the Dough:
- Warm milk: ⅓ cup (80g)
- Sugar: ⅓ cup (80g), divided
- Dry yeast: 1 teaspoon (5g)
- Eggs: 2 large
- Warm butter: 7 tablespoons (100g)
- Lemon peel: from 1 lemon
- All-purpose flour: 4 cups (500g)
For Frying and Finishing:
- Vegetable oil: for frying
- Sugar and powdered sugar: for coating
Directions:
Making the Lemon Cream:
Step 1: Whisk Ingredients
- In a saucepan, whisk together the egg, sugar, and cornstarch until smooth.
Step 2: Cook the Cream
- Gradually add the milk while whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
Step 3: Add Lemon Zest
- Remove the saucepan from the heat and stir in the lemon peel. Transfer the mixture to a bowl, cover with plastic wrap to prevent a skin from forming, and let it cool completely.
Making the Dough:
Step 1: Activate Yeast
- In a bowl, combine the warm milk, 1 tablespoon of sugar, and dry yeast. Let the mixture sit for about 5 minutes until it becomes foamy.
Step 2: Mix Ingredients
- Add the remaining sugar, eggs, warm butter, and lemon peel to the yeast mixture. Stir well to combine.
Step 3: Knead the Dough
- Gradually add the flour, kneading the dough until it forms a smooth texture. Place the dough in a greased bowl, cover it, and let it rise for about 1 hour, or until it has doubled in size.
Shaping and Frying the Doughnuts:
Step 1: Roll Out the Dough
- Once the dough has risen, roll it out on a floured surface to about ½ inch thickness. Use a doughnut cutter or a round cookie cutter to cut out circles.
Step 2: Let the Doughnuts Rise
- Place the shaped doughnuts on a baking sheet, cover with a cloth, and let them rise for another 45 minutes until they puff up.
Step 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. Remove them from the oil and drain them on paper towels.
Filling and Finishing:
Step 1: Fill with Lemon Cream
- Once the doughnuts have 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 it with the creamy lemon filling.
Step 2: Coat with Sugar
- Roll the filled doughnuts in a mixture of sugar and powdered sugar for a sweet finishing touch.
Serving Suggestions:
- Warm with tea or coffee: These doughnuts are perfect for a cozy snack alongside a hot beverage.
- With extra powdered sugar: Dust with more powdered sugar before serving for an added touch of sweetness.
- As a dessert: Serve them at parties or gatherings for a citrusy dessert that everyone will love.
Cooking Tips:
- Oil temperature: Ensure the oil is at 350°F (175°C) for even frying and to prevent greasy doughnuts.
- Fry in batches: Avoid overcrowding the pot, as this will lower the oil temperature and result in uneven frying.
- Lemon cream consistency: Make sure the lemon cream has thickened properly before filling the doughnuts for a rich, smooth texture.
Nutritional Benefits:
- Lemon: Provides a dose of vitamin C, which is great for immune health, and adds a refreshing, tangy flavor.
- Eggs: Add protein and richness to both the dough and the cream filling.
- Butter: Provides a smooth texture and richness to the doughnuts.
Dietary Information:
- Contains: Eggs, dairy, and gluten.
- Gluten-Free Option: Can be adapted with a gluten-free flour blend, though the 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, but they can be kept in the fridge for up to 3 days.
Why You’ll Love This Recipe:
- Zesty Lemon Cream: The citrusy lemon cream filling brings a fresh and tangy sweetness to the fried doughnuts, balancing out the richness.
- Fluffy and Golden: The doughnuts are light and airy, with a perfectly crispy exterior from frying.
- Customizable: You can adjust the amount of sugar or lemon zest to suit your taste preferences.
- Perfect for special occasions or as a delightful treat to enjoy with family and friends.
FAQs:
Can I make these doughnuts in advance?
Yes, you can prepare the dough the day before and refrigerate it overnight to save time the next day. Make sure to let it come to room temperature before rolling out and frying.
Can I use a different filling instead of lemon cream?
Yes, you can substitute the lemon cream with other fillings like custard, chocolate, or vanilla cream for a different flavor.
Can I bake these doughnuts instead of frying them?
Frying gives these doughnuts their traditional light and crispy texture. Baking them may result in a denser texture, but if you prefer a baked version, preheat your oven to 375°F (190°C) and bake for about 12-15 minutes.
Can I freeze these doughnuts?
Yes, you can freeze the doughnuts before frying them. After shaping the doughnuts, place them on a tray and freeze for about 1 hour. Once frozen, transfer them to a freezer bag. To fry, simply thaw the doughnuts and fry them as usual.
Conclusion:
These Lemon Cream-Filled Doughnuts are a delightful treat that offers the perfect balance of sweetness and tartness. Whether enjoyed as a special breakfast or a dessert, they are sure to impress with their light, fluffy texture and zesty filling. This recipe allows you to enjoy the magic of homemade doughnuts, filled with the refreshing essence of lemon.