Description
A delightful recipe for lemon donuts filled with a creamy mascarpone filling and fresh strawberries.
Ingredients
Scale
- 225 ml milk, lukewarm (approximately 37°C)
- 16 g vanilla sugar
- 25 g granulated sugar
- 7 g instant yeast
- 3 g finely grated lemon zest
- 1 large egg, beaten
- 35 g lemon curd
- 500 g all-purpose flour
- 5 g salt
- 35 g unsalted butter, softened
- 250 g mascarpone
- 35 g lemon curd
- 16 g whipped cream stabilizer
- 35 g powdered sugar
- 8 g vanilla sugar
- 400 ml heavy cream, cold
- lemon curd, for layering
- fresh strawberries, sliced
- sunflower oil, for frying
- powdered sugar, for dusting (optional)
Instructions
- Combine lukewarm milk, vanilla sugar, granulated sugar, and instant yeast in a large mixing bowl. Stir to dissolve the yeast and sugars, then let the mixture rest for 5 minutes.
- Incorporate lemon zest and beaten egg into the yeast mixture. Mix well. Add the lemon curd, flour, salt, and softened butter. Knead the dough by hand or with a mixer for 10–12 minutes until smooth and elastic.
- Cover the dough and allow it to rise in a warm place until doubled in size, approximately 1 hour.
- Deflate the risen dough and divide into 15 equal portions, about 60 g each. Shape each piece into a ball.
- Roll each dough ball into an oval. Arrange on a parchment-lined baking tray, cover, and proof for 30 minutes or until doubled in size.
- Heat sunflower oil in a frying pan to 175°C. Fry the donuts in batches for even cooking, turning for gold-brown color on both sides. Remove and drain excess oil on paper towels.
- In a mixing bowl, combine mascarpone, lemon curd, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute, then gradually add cold heavy cream while mixing until the filling becomes firm and airy.
- Slice each donut horizontally. Pipe a layer of cream onto the bottom half, spread with lemon curd, and arrange sliced strawberries. Add another layer of cream and close with the donut top.
- Just before serving, optionally dust donuts with powdered sugar. Enjoy them fresh for best texture.
Notes
- For best results, use fresh lemons for zest and curd.
- Ensure the oil temperature is consistent for even frying.
- Store any leftover donuts in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 17g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg