Lemon Filled Sugar DonutsBy · May 12 2011 · Comments
I have been one sick Thirty Year Old Housewife the last few days. Between the headaches and the nausea, the kitchen has been the last thing on my mind. In fact the bulk of the last few days have been spent in bed along side my two very concerned puppy dogs. I awoke yesterday afternoon to Madison the dog sleeping on my chest, a crusted line of drool on my face and finally, an easy stomach. These donuts were first on my post sickness agenda, well maybe second to washing my face. I rarely have a sweet tooth, but I guess days of malnutrition will do crazy things to you. I had these for dinner last night and they were just what the doctor ordered.
Makes 16 donuts
- 1 package instant yeast
- 1 cup whole milk
- 3 tablespoons unsalted butter, at room temperature
- 1 ¼ cup sugar
- 3 egg yolks
- 1 teaspoon salt
- 3 ¼ cups bread flour
- 4 cups canola oil
- Juice from 4 lemons, about ¾ cup
- 1 teaspoon grated lemon zest
- ¾ cup sugar
- 3 egg yolks
- Pinch of salt
- 1.5 tablespoon corn starch
- 1 tablespoon unsalted butter
-1/4 cup mascarpone cheese
Start with the donut dough. Combine the yeast and 2 tablespoons of sugar in a medium size bowl and set aside. Heat the milk in a small saucepan over low heat until slightly bubbly. Whisk in the butter. Remove from the heat and pour over the yeast/sugar mixture. Stir the ingredients and let sit at room temperature for 15 minutes. Pour the yeast mixture into the bowl of a standing mixing bowl fixed with a dough hook. Add the egg yolks, 2 tablespoons sugar and the salt. Mix on medium speed until well incorporated then slowly add the flour. Continue to mix until an elastic dough forms. Remove the dough from the mixer and hand knead on a well floured surface until smooth- about 5 minutes. Place the dough in a bowl coated with oil and cover with kitchen towel. Let the dough sit at room temperature for at least one hour or until the dough has doubled in size.
While the dough is rising, make the filing. Combine the lemon juice, lemon zest, sugar, egg yolks and corn starch in a medium size saucepan over medium heat. Bring to a simmer, stirring frequently. The contents of the saucepan with thicken once a simmer is accomplished, at which point remove from the heat and fold in the butter and the mascarpone. Transfer to a bowl, cover and refrigerate until use.
Place the oil in a large stockpot and heat over high heat.
Roll out the dough to 1/2″ thickness on a well floured surface. Use a 2 inch diameter circular cookie cutter to cut out the donuts. Place a cooking thermometer in the oil. Once it registers between 350°-375° it is ready to fry. You will need to fry the donuts in batches. Carefully lower the doughnut cutouts into the oil with a slotted spoon. Cook for 3 minutes per side. Remove the donuts from the oil with the slotted spoon and drain on paper towel. Immediately transfer the donuts to a bowl filled with the remaining 1 cup sugar. Coat the donuts with the sugar and place on a wire cooling rack. Allow the donuts to cool for 10 minutes.
Spoon the lemon filling into a pastry bag fitted with a long thin tip. Push the tip into the side of the donut and fill with the lemon mixture. Serve immediately.