Lemon Meringue Doughnuts

Updated at: Sun, 10 Nov 2024 09:24:30 GMT

Step 1

Making Doughnuts: Make bread by first whisking together the dry ingredients (flour, yeast, salt) and whisking together the wet ingredients (milk, water, egg yolks and white) in a separate bowl. Combine the wet ingredients to the dry ones mix together to make the dough, kneading it on a lightly floured surface till all combined.

Step 2

Knead till the dough passes the windowpane test.

Step 3

Knead in the sugar and butter and keep kneading till all the butter is combined and the dough becomes smooth again

Step 4

Leave in a lightly oiled bowl to proof for 1-2 hours till doubled in size.

Step 5

Put dusting sugar in bowl to the side, add teaspoon of flavour (i.e. cinnamon or cocoa powder) and mix in if wanted

Step 6

Degas the dough and cut into 75 g (+/- 5 g) dough pieces and shape into tight balls. Place onto baking paper squares, then cover and leave to 2nd proof for 30-120 minutes until doubled in size.

Step 7

Prep baking tray with kitchen towels and wire rack for draining.

Step 8

Heat oil to 180 °C (+/- 5 °C) and place doughnuts (with paper) in the oil, frying for 2-3 minutes on each side till golden brown. Remove and leave to drain.

Step 9

Poke a hole (with knife or skewer) in the doughnuts and create a crevice for the filling, dust with the caster sugar.

Step 10

Making Lemon Curd: Place lemon zest, juice, butter (90g), sugar and salt into a saucepan and place onto the hob on a med-low heat

Step 11

Whisk the mixture until the butter has melted and combined. Take off the heat and leave for a minute or two to cool while casually stirring.

Step 12

Beat the egg whites and egg yolks together using a fork. Then add the eggs to the lemon mixture and whisk to combine it all.

Step 13

Heat up the lemon mixture again over the hob while constantly whisking on a medium-low heat. Let the curd cook for around 5-10 minutes until it becomes thick and like a custard or reaches around 85 °C (Another way to test if done is to gain a dollop on a spoon and run a finger through the mixture, it should part and stay parted).

Step 14

Remove from the heat and then sieve mixture into the bowl.

Step 15

Cover skin with clingfilm until it’s cooled to Room Temp before placing to chill in fridge for 2-3 hours before removing and using to fill the doughnuts.

Step 16

Make Meringue: Add the egg whites and sugar to a bowl and whisk together.

Step 17

Place egg/sugar mix over simmering water and whisk constantly till mixture reaches 70-72 °C. Sugar should now be fully dissolved and the mixture will feel hot to touch.

Step 18

Remove bowl from heat. Beat with whisk until stiff peaks form and till bottom of bowl feels cool/around room temp (around 10-20 min).

Step 19

To assemble; pipe a meringue blob/pattern on top of the doughnuts or place them into the meringue and pull out to form the pattern I did. Then lightly torch with a blowtorch. Enjoy!

0 liked

0 disliked