It’s nice to be back on here and in my kitchen baking again. I slowed way down on my social media activeness and from baking, to spend some time with my sister for a couple weeks in Florida. Taking a mental and physical break for a while was a much-needed thing for me. My mind is now refreshed and full of new ideas for this month!
So, it seems today is Friday AND National Doughnut Day you say? Can a Friday really get any better than that?! Of course, I had made doughnuts; delicious, chewy, fattening doughnuts.. filled with.. LEMON CURD.
I had never even tasted lemon curd until I made these doughnuts today. Yep, you read that right. I went with looks when the idea came to my mind. The only thing I knew I had tasted in this recipe was my doughnuts, haha. In the end, they came out just as I’d thought them to(I love it when that happens)!
The lemon curd is super easy to make. I did a bit of googling to get an idea of how it’s made and came back with 4 basic ingredients, I just had to make the right amount. It makes just enough for 12 nicely sized doughnuts. I could have eaten it all by myself as it was sooo good. It has the perfect amount of sweet and tanginess.
You can’t have a doughnut without glaze or some other sugary topping on there, so I made a simple glaze from confectioners sugar and chamomile tea. Chamomile tea goes right along with lemon!
- 1 1/8 cups milk, hot(but not boiling hot)
- 4 tablespoons sugar
- 2 large eggs, lightly beaten
- 4 tablespoons butter, room temperature
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 1/2 teaspoons quick-rise yeast ( I used Red Star)
- 5 large egg yolks
- 2/3 cups sugar
- 1/2 cup fresh lemon juice
- 1/3 cup fresh lemon zest (about 4 medium sized lemons)
- pinch of salt
- 2 1/2 cups confectioners sugar
- 4 tablespoons chamomile tea
- pinch of salt
- Fill a medium sized pot with 2 - 2 1/2 inches of water and bring to a simmer over high heat.
- Once the water is on a simmer, turn the heat on low to keep it at a simmer so it won’t boil. Place a large mixing bowl over the top of the pot (make sure the bowl doesn't touch the water).
- Add the egg yolks, sugar, pinch of salt, lemon juice, and lemon zest to the bowl; whisk constantly till the mixture is thick, about 10-12 minutes. Be sure that the water stays at a simmer and not a boil or it will curdle the eggs.
- Once the mixture is thickened, pour the curd into a fine meshed sieve over a small bowl and strain out all the pulp. Discard the pulp(or eat it!), then cover the curd with plastic wrap, being sure the plastic touches the top of the curd so it won't form a tough skin. Refrigerate for 3 hours.
- Use ½ cup of hot water and place two chamomile teabags in it. Steep 10 minutes then cool. Whisk together the sugar and 4 tablespoons of cooled tea till combined. The glaze should be thick, but not too thick. Use when ready.
- In a large electric standing mixer with dough hook attached, add the milk, sugar, and lightly beaten eggs; mix on low till combined. Add three cups of flour, salt, and yeast. Mix on medium-high speed till it all comes together, then slowly add the remaining 1/2 cup in. If the dough is still wet after adding all the flour, add 1/4 cup more until the dough starts to pull away from the sides of the bowl. Add the butter, one tablespoon at a time, till each piece is incorporated in the dough. Once the butter is incorporated, the dough should be shiny and elastic, also slightly firm when touched ( it's OK if it sticks a tiny bit).
- Lightly grease a large glass bowl with about 1/2 tablespoon of butter. Remove dough from mixer and turn out onto a lightly floured surface; knead into a ball, then place it in the greased bowl and cover with a thin towel. Let the dough rise in a warm place for 40 minutes to an hour, till it's doubled in size(you can heat your oven till it's warm inside then turn it off and rise the dough in there).
- Once the dough has doubled in size, punch down and turn out onto a floured surface. Roll the dough till it’s about 3/4 inches thick, then using a 3 inch in diameter cookie cutter(or a cup) cut out as many donuts as you can. Roll and cut-out any remaining scraps till all the dough is used. Place the donuts on a large, lightly greased pan, spacing them 2 inches apart from each other. Cover with a thin towel and rise in a warm place for another 40 minutes to an hour, till doubled in size.
- Once the donuts have risen, fill a large pot with about 5 inches of oil. Heat the oil to 356°F-366°F, use a thermometer to make sure the oil stays at the right temperature. Once the oil is hot enough, place two donuts inside the oil and fry them about 50 seconds on each side. Use a slotted spoon or ladle to remove them from the oil and transfer them to a wire rack to dry. Once all the donuts are fried, allow them to cool till they’re just warm.
- Using a knife, poke a hole in the side of each donut. Fill a pastry bag with the lemon curd and then fill each of the donut holes till all the curd is used. Dip or pour the glaze over each donut while they’re still warm. Enjoy!