Best 5 Lemon Filled Doughnuts Recipes

LEMON FILLED DOUGHNUTS

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.

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.

LEMON CAKE DONUTS

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.

LEMON FRIED DONUTS

Steps:

• Set a medium saucepan with water to simmer. In a small heatproof bowl, whisk together the lemon juice, zest, sugar and eggs until well combined.
• Add in the butter pieces and set the bowl over the simmering pot of water. Whisk the mixture continuously (don't ever stop whisking!!) while cooking until it's thick, about 10 minutes.
• Remove from heat and pass the curd through a fine-mesh sieve. Cover the curd with plastic wrap, directly on the curd and let cool. Chill for a few hours or overnight.
• In a small bowl, combine the yeast and warm water. Mix until yeast dissolves and let stand for 5-10 minutes until foamy. (If yeast is not foamy, do not continue. Start again with new yeast and save yourself the heartbreak.)
• In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together. Knead dough for 3-5 minutes until elastic and smooth. (Alternatively, mix the ingredients in a medium bowl with a wooden spatula until dough comes together. Turn dough onto a well floured surface and knead for 7 minutes until dough is smooth and elastic.)
• Transfer dough into a lightly oiled large bowl and sprinkle lightly with flour to prevent a crust from forming. Cover the bowl loosely with a kitchen towel and let rise until double in size, about 2 hours in a draft-free place at room temperature. (Alternatively, you can let dough rise in refrigerator for 8-12 hours or overnight).
• Lightly flour a surface and turn out the dough. Roll dough out to about half-inch thick. Using a biscuit cutter or round cookie cutter (mine was 3-inches in diameter), cut out as many rounds as possible. Transfer the donuts to a lightly flour baking sheet. Cover the baking sheet loosely with a kitchen towel and let donuts rise at room temperature until slightly puffed, about 30-45 minutes. (Don't re-roll the scraps. You can fry them up if you like)
• When ready to fry, heat up the vegetable oil in a deep heavy bottomed pot over medium-high heat. The oil should be at least 2 ½ inches. If you like you can check the oil with a thermometer, should be about 350 degrees F. This is where you need to be very CAREFUL, it's hot oil.
• Fry donuts, 3-4 at a time, until puffed and golden brown about 1-2 minutes. Make sure you turn the donuts occasionally as they fry. Remove from oil with a slotted spoon and transfer to a paper towel lined plate.
• Let donuts cool completely. To fill donuts, use a long-tipped pastry bag to poke a hole in each donut and fill with lemon curd. Roll donuts generously in granulated sugar or powdered sugar. Enjoy!

DOUGHNUTS WITH 3 FILLINGS: LEMON CREAM, WILD MAINE HUCKLEBERRY, AND APPLE QUINCE FILLING

Steps:

• The night before or early in the day, place 2 cups flour, 1/2 packet yeast and 2/3 cup warm water in a large bowl. Mix with wooden spoon until blended, cover with plastic wrap. Set aside at room temperature 10 to 12 hours. Mixture should double. Refrigerate if not ready to continue with recipe. Set 1/3 cup flour aside. Place remaining flour on a work surface. Make a well in center, and add risen flour-yeast mixture, remaining yeast, milk, egg yolks, 2/3 cup sugar, salt, lemon zest and butter. Work flour into other ingredients from outside to center, forming a sticky mass. Knead by hand or machine 10 to 15 minutes, adding more flour if needed, until barely sticky and very elastic. Place dough in lightly floured bowl. Cover. Refrigerate at least 1 1/2 hours. No more than 8 hours before serving, roll out dough to about 1/2 inch thick on floured surface. Allow to sit 20 minutes. Place remaining sugar on a salad-sized plate. Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to 360 degrees (no hotter than 375 degrees). Using a 3 1/2-inch biscuit cutter, cut 8 rounds, or use a 2 1/2-inch cutter to make 12 rounds. Scraps can be kneaded briefly, then rerolled. Place in oil, and fry until brown, 90 seconds or so on each side. Place cooked doughnuts on several thick pieces of paper towel to absorb excess oil, then immediately roll in sugar on plate. Using a pastry tube, fill warm doughnuts with alternate mixtures. Or poke a hole in each with the narrow end of a wooden spoon, and force in filling through a funnel. Serve with ice cream, if desired.
• Wash and zest 4 lemons. Add the zest to the milk and set aside. Segment the lemons and place into an airtight container. Cover the segments with 1/2 cup of the sugar and let sit overnight. It is important to measure out all your ingredients before you start this process as the pastry cream can curdle very fast. Add 1/41/4 cup of the sugar to the milk and zest and heat over medium heat. Whip the yolks and egg with the remaining 1/4 cup of the sugar the cornstarch. When the milk comes to a boil, temper the eggs by adding a small bit of the boiling liquid to the eggs, then add the egg mixture back into the pot and cook until the mixture is thick and the starch has been cooked out. Quickly remove the mixture from the pot and pour into a bowl set over ice. Whisk in the butter, lemon juice. Let the mixture cool. Cover with plastic wrap so a skin doesn't form. When ready to serve, whip cream to stiff peak, and whip pastry cream smooth and fold together along with the lemon segments. Be sure to wipe off any excess sugar attached to the segments before using.
• Cook sugar and water to soft ball stage and add one pint of huckleberries. Reduce the heat to medium and cook for 8 minutes.
• Strain the liquid and add it back to the pot along with the finely diced apple and orange zest.
• Cook the apples until dissolved. Strain the sauce and cool.
• Fold into the thick syrup the fresh huckleberries and use as the filling for the doughnuts.
• Cook lemon juice with 3/4 cup sugar and the vanilla bean to soft ball stage. Meanwhile cook the quince in water with 1 cup of sugar (the quince is peeled, cored and cut in 1/2) until tender, dice the quince. When lemon and sugar is ready, add the apples, cook until tender. At the minute toss in the quince.