When was the last time I made doughnuts? …donuts? I never know, my spell check says they are both correct.
I’ll tell you when. Back in April 2012. Back when I had my doughnut pan. I need to keep looking through the boxes in my house, I have a craving for doughnuts that just won’t go away.
And since I am truly incompetent at making fried doughnuts, the three or so times I have made doughnuts have been in the oven. Although, I confess, I have never actually ATTEMPTED to make fried doughnuts, I doubt that me and a pot of hot oil are a good combination under any circumstance.
Some day I will whip out a pot of oil, and I will go to town with some krispy kreme-esque doughnuts. But until then, I will be chomping down on these pockets of sunshine.
Just to be safe.
These Baked Lemon Doughnuts Filled with Lemon Jelly are the perfect recipe for dessert or breakfast. Flavoured with lemon zest.
- 1/3 cup milk
- 1 Tbsp vinegar
- 5 1/3 cup all-purpose flour
- 1/2 cup +3 1/2 tsp berry sugar
- 2 1/4 tsp dried active yeast
- finely grated lemon zest from 2 lemons
- 1 cup whole milk, lukewarm
- 2 large eggs at room temperature
- 2 Tbsp salted butter, melted
- 3/4 cup granulated sugar
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 3/4 cup water
- 1 tsp grated lemon zest
- 1 Tbsp salted butter
- 1/3 cup lemon juice
- yellow food coloring
- 1/2 cup salted butter
- 1 cup berry sugar
- finely grated zest from 1 lemon
Dough: In a small bowl, mix together the 1/3 cup milk and vinegar, and set aside (around 5 minutes to “sour”)
In a large bowl, combine the flour, berry sugar, yeast and lemon zest.
In a medium bowl, whisk together the milk, eggs, butter and “soured” milk.
Slowly pour the wet ingredients into the dry ingredients, and knead until smooth and elastic. Cover, and let stand in a warm place until doubled in size.
Lemon Filling: In a medium saucepan, combine the sugar, cornstarch, salt and water on medium heat. Stir constantly until mixture thickens and boils. Continue to cook at a boil for 1 minute. Add in the lemon juice.
Remove from heat and add the lemon rind, butter and food coloring. Allow to cool before using.
Preheat the oven to 375˚F.
On a lightly floured surface, roll the dough to 5mm thick. Cut 48 rounds with a round cutter. Reroll the scraps if necessary. Place a heaped teaspoon of the lemon filling in the center of 24 of the round pieces. Brush the edges with milk and cover with the remaining rounds. Press to seal the edges well.
Transfer to a lightly sprayed baking sheet, then bake until lightly golden, around 12 minutes.
Meanwhile, melt the butter. In a small bowl, combine the sugar and lemon zest.
When the doughnuts are done, dip them in the butter and toss in the lemon sugar.