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Making these zesty lemon-filled donuts at home has become my new favorite weekend treat. There's nothing better than breaking through that sugary coating to find tangy, homemade lemon goodness inside. Don't bother with store-bought when you can whip up these little gems right in your kitchen – they taste way better fresh anyway!
Delightful Sweet Traditions
Donuts show up in so many food traditions around the world. You'll find Japanese treats stuffed with sweet red bean, those amazing cream-filled Berliners from Germany, and don't forget the crunchy churros from Mexico. These tangy lemon-filled goodies add a bright, citrusy twist to the classic stuffed donut idea.
What You'll Need
- For the Filling: You'll want whole milk, fresh lemons, eggs, sugar, cornstarch, salt, and quality butter.
- For the Donuts: Round up some instant yeast, sugar, butter, warm milk, an egg, bread flour, and sea salt.
- To Finish Them: Frying oil and plenty of sugar for that sweet outer layer.
Creating Your Treats
- Whip Up the Filling First
- Heat milk with lemon peel till it starts steaming. Mix your eggs, sugar, cornstarch and salt in another bowl, then pour in the hot milk slowly. Cook everything until it thickens, add butter, then pop it in the fridge to cool down.
- Prepare Your Donut Base
- Combine yeast, milk and egg, then work in your sugar, flour and salt. Work the dough until it feels smooth, let it puff up for two hours, then form small rounds.
- Get Frying
- Heat oil to around 350°F and drop in those dough balls. Cook until they turn golden brown all around, then let them cool on a wire rack.
- Finish Them Off
- Stuff each cooled donut with your chilled lemon mixture, then coat them in sugar. They taste best when you eat them straight away!
Tasty Variations
Try mixing some lemon zest into the sugar coating for more punch. You can swap the filling for chocolate ganache or berry preserves if you want. Make them sweeter with a powdered sugar dusting instead, or add a hint of vanilla to boost the flavor even more.
Delicious Companions
These treats go wonderfully with fresh whipped cream or a side of vanilla ice cream. For children's celebrations, I make smaller bite-sized versions and set out sprinkles for topping. They also taste amazing with your morning coffee or afternoon tea.
Storage Advice
Any extras will stay good in your fridge for 3-4 days if you keep them in a sealed container. They don't freeze well though – the filling gets weird. Just pull them out and let them warm up a bit before eating the next day.
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Handy Hints
Get all your stuff to room temp before you start cooking. If you're rushed, grab lemon curd from the store instead. Keep an eye on your oil – 350°F gives you that perfect golden outside. Run your filling through a strainer to make it super smooth, and grab a piping bag to stuff your donuts without making a mess.
Frequently Asked Questions
- → Can I prep these early?
Make the lemon filling in advance, but fry and fill the donuts fresh—it’s worth it!
- → Why choose bread flour?
It’s higher in protein, which makes your donuts chewier and gives them a better bite.
- → Could I bake instead of fry?
Baking is doable, but frying creates the classic texture and taste you’re after.
- → Why does the dough rise twice?
The first rest adds flavor; the second makes the donuts extra light and airy.
- → What about store-bought lemon curd?
It works in a pinch, but homemade always wins for taste and control over sweetness.