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
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Mis saba
saba-mis14@yahoo.comI love the lemon flavor in these doughnuts. It's so refreshing and summery.
Mohamed Indorapter
i.m@yahoo.comThese doughnuts are so good, I could eat them every day. They're the perfect combination of sweet and tart.
Xiluva Nkanyana
n_xiluva71@gmail.comI've been making these doughnuts for years and they're always a hit. They're the perfect treat for any occasion.
Kamohelo Mophethe
mophethe.kamohelo@yahoo.comThese doughnuts are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Imo Sing
imo_sing71@aol.comI'm not a fan of lemon, so I used raspberry jam as the filling instead. The doughnuts were still delicious.
Faith Eboh
f@aol.comThese doughnuts are a bit time-consuming to make, but they're worth it. They're so delicious and everyone loves them.
Remijimy Boot
remijimy.b12@hotmail.comI'm allergic to eggs, so I substituted applesauce in this recipe. The doughnuts turned out great!
Liton Ahmed
ahmed@gmail.comThese doughnuts are so easy to make, even for a beginner like me. I was able to make them in under an hour.
Chris Jenkins
chrisj@yahoo.comI made these doughnuts for my family and they loved them. They said they were the best doughnuts they've ever had.
scara m
s.m79@gmail.comThese doughnuts are amazing! I've never had a doughnut so light and fluffy before. The lemon filling is the perfect finishing touch.
Pretom Sadhu
psadhu@gmail.comI followed the recipe exactly, but my doughnuts turned out a little dry. I'm not sure what I did wrong.
Jose Flores
j_flores@gmail.comThese doughnuts were a bit too sweet for my taste, but I still enjoyed them. The lemon filling was delicious.
Alenor Pailman
a-pailman@hotmail.co.ukI'm not a huge fan of doughnuts, but these lemon-filled doughnuts are an exception. They're light and fluffy, and the lemon filling is tart and refreshing.
MD Shamimul Islam
i.m14@gmail.comThese doughnuts are so good, I could eat them every day. They're perfect for breakfast, lunch, or dessert.
Damith Susantha
damith-susantha54@gmail.comI love the tangy lemon filling in these doughnuts. It's the perfect balance to the sweetness of the dough.
Yaqoob Sardar
sardar_y@gmail.comI've made these doughnuts several times now and they always turn out perfect. The recipe is simple to follow and the doughnuts are always light and fluffy.
Lyrics maker
maker.l75@yahoo.comThese doughnuts were a hit at my last party! They're so easy to make and the lemon filling is divine.