LEMON FILLED DOUGHNUTS
Steps:
- Combine the yeast, water, sugar, evaporated milk, salt, shortening, eggs, and vanilla in the bowl of a stand mixer. Pour in 2 cups of the flour and knead on a medium-low speed with a dough hook until well combined. Slowly add in the remaining flour until a nice dough ball forms. Dough should be wet, but should not stick to your fingers or the sides of the bowl.
- Spray a large mixing bowl with nonstick cooking spray. Transfer the dough to the bowl, cover with a clean dish towel, and let rise 1 1/2 hours.
- Roll the dough out onto a lightly floured surface 1/4 to 1/2-inch thick. Use a drinking glass or round cookie cutter to punch out 12 donuts, re-rolling the dough as necessary to get a dozen donuts and use almost all of the dough. Let rise another 30 minutes.
- Meanwhile, heat the shortening for frying in a large pot to about 350 degrees. Be sure to use enough so that it is 1-inch deep. While the shortening is coming to temperature, make the glaze in a medium-size mixing bowl by whisking together melted butter, powdered sugar, pinch salt, 2 tsp evaporated milk, and 1/2 tsp. vanilla extract. Add in water 1 tsp at a time until it is just thin enough to dip something in easily. It shouldn't be runny, but it shouldn't be thick either.
- Fry the donuts a few at a time until golden brown, flipping halfway through. It is helpful to do a test donut to ensure that the donut gets cooked through. Transfer the donuts to a wire rack covered with a layer of paper towels. Let cool for 1 to 2 minutes then dip the top of the donut into the glaze and place it back on the wire rack.
- Once all of the donuts have been fried, fill a piping bag with the lemon curd, like you would with frosting. Using a wide-mouth tip, insert the tip into the side of the doughnuts one at a time, squeezing to fill with 1 to 2 tablespoons of lemon curd per donut.
Nutrition Facts : ServingSize 1 donut, Calories 213 kcal, Carbohydrate 30 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 192 mg, Sugar 29 g
LEMON FILLED DOUGHNUTS
Filled with lemon curd and topped with powdered sugar these fresh, from-scratch doughnuts are a lemony delight you'll want to make again and again.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 32
Number Of Ingredients 10
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.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Doughnut, TransFat 0 g
LEMON CAKE DONUTS
Lemon juice and zest brighten these rich, dense buttermilk donuts. They're dipped in a lemon glaze and sprinkled with more zest before serving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h55m
Yield Makes 12 to 14, plus holes
Number Of Ingredients 13
Steps:
- Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
- Donuts: Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and 1 tablespoon lemon zest on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then lemon juice. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
- Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
- While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Zest lemons directly over donuts. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.
HOMEMADE GLAZED DOUGHNUTS
The Pioneer Woman's Homemade Glazed Doughnuts for Food Network allow you to make a batch of the ever-popular pastry at home.
Provided by Ree Drummond : Food Network
Time 12h15m
Yield 24 doughnuts
Number Of Ingredients 11
Steps:
- For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
- In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
- Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
- Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
- The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
- Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
- Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
- Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
- For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
- To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.
HOMEMADE LEMON DOUGHNUTS
Steps:
- Preheat fryer to 375 degrees F. with canola oil.
- In a medium sized bowl, cream together shortening, mascarpone and sugar. In a measuring cup mix together buttermilk, egg, vanilla, lemon juice and zest. Slowly beat in egg mixture. Once well blended slowly add flour, baking soda, baking powder and salt.
- Roll dough out on a floured surface until 1/3-inch thick. Punch out doughnuts with a 1 1/2-inch biscuit cutter or donut cutter. Let stand 10 minutes. Fry until golden. Remove from fryer and dust with powdered sugar. Serve with fresh berries.
More about "homemade lemon doughnuts food"
EASY BAKED LEMON DONUTS RECIPE - AN ITALIAN IN MY KITCHEN
Web Feb 9, 2021 1 cup all purpose flour (130 grams) ⅓ cup granulated sugar (66 grams) ¾ teaspoon baking powder ¼ teaspoon baking soda 1 pinch …
From anitalianinmykitchen.com
Cuisine AmericanTotal Time 20 minsCategory Breakfast, SnackCalories 233 per serving
From anitalianinmykitchen.com
Cuisine AmericanTotal Time 20 minsCategory Breakfast, SnackCalories 233 per serving
BAKED LEMON DONUTS WITH LEMON GLAZE - AVERIE COOKS
Web May 22, 2020 To make these lemon glazed donuts, you’ll need: Egg Granulated sugar Greek yogurt Oil Lemon zest and juice Lemon extract …
From averiecooks.com
4.5/5 (58)Calories 380 per servingCategory Bread, Rolls, Muffins & Breakfast
From averiecooks.com
4.5/5 (58)Calories 380 per servingCategory Bread, Rolls, Muffins & Breakfast
- Preheat oven to 350F. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside.
- To a large bowl, add the the egg, sugar, Greek yogurt, oil, lemon zest, lemon extract, optional food coloring, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Turn batter out into prepared pans, filling each cavity about 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors, and pipe into the pans if that’s easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter.
BAKED LEMON DONUTS RECIPE - A LATTE FOOD
Web Apr 29, 2020 Preheat oven to 400 degrees and grease a 6-count donut pan with baking spray well. Set aside (the recipe makes about 6-7 …
From alattefood.com
Reviews 2Estimated Reading Time 6 minsCategory BreakfastTotal Time 32 mins
From alattefood.com
Reviews 2Estimated Reading Time 6 minsCategory BreakfastTotal Time 32 mins
CINNAMON DOUGHNUTS RECIPE - BBC FOOD
Web Method. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together.
From bbc.co.uk
From bbc.co.uk
LEMON DONUTS RECIPE: EASY DESSERT OR BREAKFAST IDEA
Web Apr 6, 2019 Pour 2″ of vegetable oil into a heavy bottomed pan. Heat the vegetable oil to 325 degrees. Use a candy thermometer to determine when you’ve reached the correct temperature. Carefully add the donuts into …
From kenarry.com
From kenarry.com
LUSCIOUS LEMON SUGAR BAKED DONUTS • FIVEHEARTHOME
Web Feb 2, 2021 Instructions. Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside. In a large bowl, whisk together flour and cornstarch. …
From fivehearthome.com
From fivehearthome.com
DOUGHNUT RECIPES | BBC GOOD FOOD
Web Good Food Events; Watch our videos; Join the Wine Club; Good Food on Alexa; Reviews. Back to Main menu; ... They're worth the effort – there’s nothing like eating a warm …
From bbcgoodfood.com
From bbcgoodfood.com
BAKED LEMON DOUGHNUTS (GLUTEN FREE) | THE RUSTIC FOODIE®
Web Apr 2, 2021 This lemon glaze is so easy to make and can be prepared while the doughnuts are baking. To make it simply add 1 cup powdered sugar to a small mixing …
From therusticfoodie.com
From therusticfoodie.com
BAKED LEMON BLUEBERRY DOUGHNUTS (DONUTS) RECIPE + VIDEO
Web Mar 16, 2021 Instructions. Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray. In a large bowl, combine butter, oil and sugar and …
From thereciperebel.com
From thereciperebel.com
LEMON AND RICOTTA DOUGHNUTS | RICARDO
Web Preparation. Preheat shortening or oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels. In a bowl, combine flour and baking powder. Set aside. In …
From ricardocuisine.com
From ricardocuisine.com
BAKED LEMON DONUTS RECIPE WITH LEMON ZEST GLAZE - HONEST AND …
Web Nov 5, 2020 Preheat oven to 375 degrees, and grease donut pans Add flour, sugar, baking powder, salt, and lemon zest to a bowl and stir. In a separate bowl, whisk …
From honestandtruly.com
From honestandtruly.com
FLUFFY BAKED LEMON DOUGHNUTS | EASY BAKING RECIPES | SBS FOOD
Web Preheat the oven to 200°C (400°F) and grease 2 baked doughnut pans (or use one in batches). 2. Whisk the sugar and lemon zest together in a large mixing bowl (to draw out …
From sbs.com.au
From sbs.com.au
HOMEMADE LEMON DOUGHNUTS WITH RASPBERRY CREAM
Web Feb 12, 2021 Lemon Doughnuts. in a mixer with a dough paddle the put flour, salt, yeast, sugar, eggs, zest of the lemon, and the water. mix on low 5-8 minutes until a nice soft …
From littlehousebigalaska.com
From littlehousebigalaska.com
EASY BAKED LEMON DONUT RECIPE - FOOD FUN & FARAWAY …
Web Feb 23, 2022 Grease two doughnut pans with nonstick cooking spray. In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk …
From kellystilwell.com
From kellystilwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love