Zesty Bites of Sunshine
Lemon Cream-Filled Donuts
Ingredients
Instructions
- In a pot, combine milk and sugar. Heat over medium heat until the sugar melts, reaching about 155°F (not boiling).
- In a separate bowl, whisk together egg yolks, cornstarch, and all-purpose flour.
- Slowly pour the warm milk mixture into the egg yolks while mixing. Then return this mixture to the pot.
- Cook on low heat, stirring constantly. When it starts to thicken, add lemon juice and keep mixing.
- Once it reaches a boil, cook for another 30 seconds, then remove from heat. Stir in butter until fully combined.
- Pour the lemon cream into a container lined with plastic wrap. Cover the surface with another piece of plastic wrap and refrigerate.
- Microwave the milk for about 5-6 seconds to warm it. Add yeast, stir gently, and let it sit for 10 minutes to bloom.
- In a large bowl, whisk together bread flour, cake flour, sugar, and salt.
- Add the egg and the milk/yeast mixture to the dry ingredients. Mix until you have a lumpy dough. Cover and let it rest for 15 minutes.
- After resting, knead the dough for 5-10 minutes until smoother.
- Incorporate the soft butter and knead for an additional 15-20 minutes until the dough is smooth.
- Cover the dough and let it rise for 1 hour, or until doubled in size.
- After resting, gently press and knead the dough for 1-2 minutes to remove air bubbles. Shape it into a ball and divide into 6 equal pieces.
- Round each piece into a ball, cover, and let rest for 45-50 minutes until doubled in size.
- In a pot, heat enough oil to 320°F.
- Carefully add the dough balls to the hot oil, frying each side for 1.5-2 minutes.
- Use a chopstick to poke a hole in each donut for the filling.
- Remove donuts and coat them in cinnamon sugar while still warm.
- Transfer the lemon cream to a piping bag and fill each donut.
- Your lemon cream-filled donuts are ready to enjoy!
The kitchen was quiet, except for the soft hum of the oven and the bubbling sound of oil on the stove. She had spent the better part of the afternoon preparing, excited for the final product—a batch of freshly fried donuts filled with lemon cream. It wasn’t just any donut recipe; this one promised the perfect balance of tangy lemon and sweet, fluffy dough, and she couldn’t wait to sink her teeth into one.
She started by whisking together the ingredients for the lemon cream filling. The bright, citrusy aroma of freshly squeezed lemon juice filled the air, making her mouth water in anticipation. As she stirred the mixture on the stove, it slowly thickened into a smooth, glossy cream, the butter adding a velvety richness. The cream was then carefully poured into a bowl, its surface covered with plastic wrap to keep it from forming a skin, and popped into the fridge to cool.
With the lemon cream chilling, it was time to turn her attention to the dough. The combination of bread flour and cake flour promised a light, airy texture, and as she mixed the ingredients, she could feel the dough becoming softer and more pliable. She kneaded it for what seemed like ages, feeling the dough become elastic under her hands. Once the butter was fully incorporated, she left the dough to rise, covering it and setting it aside for the yeast to work its magic.
An hour later, the dough had doubled in size, and she eagerly punched it down, shaping it into six even balls. Each piece was carefully rolled into perfect little rounds, then left to rest again under a soft kitchen towel. She could already imagine how they’d puff up and turn golden brown as they fried.
The scent of hot oil soon filled the air as she gently lowered the dough balls into the pot. They sizzled and puffed up almost immediately, their golden crust forming in a matter of minutes. She watched carefully, flipping each one to ensure an even fry before lifting them out to drain on a paper towel.
Before the donuts had a chance to cool, she quickly rolled them in cinnamon sugar. The warm, spicy coating clung to the donuts, complementing the tangy lemon cream that was waiting to be piped inside. Finally, the moment she’d been waiting for arrived. She loaded the chilled lemon cream into a piping bag, carefully filling each donut with the silky, zesty filling.
With the first bite, the contrast of flavours and textures was heavenly. The warm, soft dough melted in her mouth, followed by the bright, refreshing tang of the lemon cream. Each bite was perfectly balanced, with the sweetness of the cinnamon sugar tying everything together.
As she took another bite, she knew these lemon cream-filled donuts would become a new favourite—a zesty, sweet treat that was both comforting and indulgent.
