Glazed lemon doughnuts

Name: Glazed lemon doughnuts
Ingredients: 1 small cube (25 g) fresh yeast; 500 g flour; 100 g sugar; a pinch of salt; 125 g butter or margarine; 3 egg yolks; 200 ml milk; 1 small lemon (juice and zest); oil for frying; Dr. Oetker glaze (or melted chocolate)

Dessert - Glazed lemon doughnuts by Bogdana N. - Recipia

Lemon Glazed Donuts When I have some free time and a craving for something sweet, I make these fluffy lemon donuts. I love working with yeast dough; it’s the kind of recipe where you use your hands and everything takes shape right before your eyes. They turn out well every time and don’t require complicated ingredients. Quick Info Total time: about 2 hours Preparation time: 20 minutes Rising time: 1 hour and 15 minutes Frying time: 15-20 minutes Servings: 24-28 small donuts (depending on size) Difficulty: medium Type: dessert, snack Ingredients 1 small cube (25 g) fresh yeast 500 g flour 100 g sugar a pinch of salt 125 g butter or margarine 3 egg yolks 200 ml milk 1 small lemon (juice and zest) frying oil glaze of choice (e.g., Dr. Oetker glaze or melted chocolate) Preparation Method 1. Prepare the yeast. Put the fresh yeast in a small bowl, add 1 tablespoon of sugar, a small cup of warm water (not hot), and a pinch of flour. Gently mix and let rise for 10 minutes until it bubbles up. 2. In a large bowl, mix the egg yolks with a pinch of salt, the remaining sugar, milk, grated lemon zest, and juice. Mix well. 3. Add the risen yeast to the bowl with the egg yolks and mix gently. 4. Gradually incorporate the sifted flour, alternating with the melted butter (which should be liquid but not hot). Mix until you get a soft and elastic dough. 5. Knead the dough on a table or directly in the bowl for 8-10 minutes. If it’s too sticky, sprinkle a little more flour, but don’t overdo it to keep it fluffy. 6. Put the dough back in the bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm place for about 45 minutes until it doubles in size. 7. When the dough has risen, turn it out onto a floured surface. Roll it out to a thicker sheet, about 1 cm. 8. Cut out the donuts with a round cutter or a glass. If you want, you can also cut out the middle to make ring donuts. 9. Place the cut donuts on a floured surface. Cover them with a towel and let them rise for another 20 minutes. 10. Heat the oil in a deep pot or a heavy-bottomed pan over medium heat. The oil should be enough for the donuts to float. 11. Fry the donuts on both sides until they are nicely browned. Remove them to paper towels to drain excess oil. 12. While they are warm, dip them halfway into the desired glaze. You can use yogurt and strawberry glaze, melted chocolate, or anything else you prefer. Finally, sprinkle with sprinkles or chocolate flakes if you like. Why I make this recipe often It’s the kind of dessert that doesn’t require special ingredients and turns out well every time. The lemon dough has a fresh taste, and the texture is fluffy. They are good right after frying, but also cold. I like that I can make a large batch without much effort. Tips and Variations Tips - Don’t use hot milk or butter; otherwise, the yeast will spoil. - If you have time, let the dough rise longer; the donuts will be even airier. - Don’t put too many donuts in the oil at once, or the temperature will drop. Substitutions - Butter can be replaced with margarine, but there will be a slight difference in taste. - You can use powdered sugar for decoration if you don’t want glaze. - If you don’t have lemon, you can leave the donuts plain or add a bit of vanilla. Variations - Instead of glaze, roll them in vanilla sugar immediately after frying. - You can fill the donuts with jam or cream by making just a small hole, not a ring. - For kids, add colorful toppings over the glaze. Serving Ideas They are great as a snack, dessert with coffee, or to take on the go. They are best on the day you make them, but they don’t completely disappear the next day either. Frequently Asked Questions 1. Can I use dry yeast? Yes, you can use 7 g of dry yeast instead of fresh yeast. Mix it directly into the flour and follow the recipe. 2. How do I know if the oil is hot enough? Test with a small piece of dough. If it rises immediately to the surface and makes small bubbles, it’s ready. Don’t let it smoke. 3. Can the donuts be baked in the oven? Not with this recipe; the texture will be different. They are meant for frying. 4. Can I freeze the dough? Raw dough doesn’t freeze well, but you can freeze the donuts after frying, although they won’t have the same texture after thawing. 5. What type of flour is suitable? Regular all-purpose flour for baking. Don’t use types with too much gluten or special flour for sweet bread. Nutritional Values Estimation for one medium donut (with simple glaze): Calories: approx. 170 kcal Protein: 3 g Fat: 6 g Carbohydrates: 25 g These values may vary depending on the glaze and the size of the donuts. Storage and Reheating The donuts are best on the day you make them. If they last until the next day, keep them covered at room temperature. They don’t hold up well for more than 2 days – they become drier. I do not recommend reheating in the microwave, but if you want, use the oven for a few minutes at 100°C. The recipe is simple, requires no special utensils, and works for any occasion. If you love the taste of lemon, you will definitely make them multiple times.

Glazed lemon doughnuts

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