Lemon Citrus Donuts (Print Version)
# Ingredients:
01 -
1 envelope instant yeast (7g).
02 -
2 1/4 cups bread flour.
03 -
5 tablespoons granulated sugar.
04 -
1/2 cup + 2 tablespoons warm milk.
05 -
3 tablespoons unsalted butter, softened.
06 -
1 large egg, at room temperature.
07 -
1 teaspoon salt.
08 -
2 egg yolks, at room temperature.
09 -
1/2 cup granulated sugar.
10 -
2 cups whole milk.
11 -
1 lemon, scrubbed clean and peeled.
12 -
2 tablespoons unsalted butter.
13 -
1 egg, at room temperature.
14 -
3 tablespoons cornstarch, sifted.
15 -
1/8 teaspoon salt.
# Instructions:
01 -
Stir the yeast into warm milk and whisk with the egg. Let it dissolve.
02 -
Combine flour, sugar, and salt into the yeast mixture. Stir together and knead it. Blend in butter until silky. Knead for another 2-3 minutes. Let dough rise for 2-3 hours or until doubled in size.
03 -
Warm milk with lemon peel and let it sit for 10 minutes. Beat eggs and sugar together, then stir in cornstarch with salt. Gradually add the hot milk to the egg mix. Cook until thickened. Finish by stirring in butter, then refrigerate.
04 -
Make 8 dough balls. Let them rest 30-40 minutes. Heat oil to 350°F and fry until they're golden. Transfer to a rack to cool. Coat with sugar and fill with your lemon curd.
# Notes:
01 -
Soft, fluffy donuts packed with a zesty lemony center. They're tastiest fresh.