Easter spoon doughnuts

Name: Easter spoon doughnuts
Ingredients: 3 eggs; 1/4 teaspoon salt; 100 g butter; 1/2 cube fresh yeast (12.5 g); 250 ml milk; 3 sachets vanilla sugar; 1 lemon (zest and juice); 500 g flour; 1000 ml oil for frying; 20 g powdered sugar

Dessert - Easter spoon doughnuts by Dorli M. - Recipia

Easter spoon doughnuts: the dough, flavored with lemon zest and juice, is fried in small batches until the edges turn golden. The eggs, milk and butter keep the centers soft, and powdered sugar goes on top after the doughnuts have drained. I grate the zest as finely as I can so the flavor spreads evenly through the dough. Prep: 15 minutes. Cooking: 25 minutes. Rest: 30 minutes. Total time: 70 minutes. Servings: 6. About 660 kcal and 14 g protein per serving.

Ingredients

3 eggs
1/4 teaspoon salt
100 g butter
1/2 cube fresh yeast (12.5 g)
250 ml milk
3 sachets vanilla sugar
1 lemon (zest and juice)
500 g flour
1000 ml oil for frying
20 g powdered sugar

Preparation

1. Bring the eggs and butter to room temperature. Put the eggs in a bowl with the salt, butter and yeast, and beat for 5 minutes. 2. Pour in the lukewarm milk, then add the vanilla sugar, lemon zest and juice. Add the flour and mix on low speed until you have a smooth dough. 3. Cover the bowl and leave the dough to rise for 30 minutes, until it has puffed up slightly. 4. Pour 1000 ml of oil into a saucepan with a base about 18 cm across, so the oil is 3-4 cm deep. Heat it for about 5 minutes, until it reaches 170°C. 5. Scoop up the dough with a spoon dipped in oil and add it to the saucepan in batches. Fry the doughnuts for about 20 minutes in total, 2-3 minutes per side, until golden brown. Transfer them to paper towels to drain, then arrange them on a platter and dust with sugar.

Notes

I serve them with apricot preserves and black tea; the lemon in the dough goes well with something sweet. For a different flavor, replace the lemon with a small orange and use both its zest and juice. The dough contains gluten, eggs and dairy; making it without any one of these calls for more than a simple substitution. Choose a lemon with fragrant zest and grate only the yellow part, as the white layer can make the dough bitter. A regular spoon makes portions that fry evenly; if you scoop the dough with a large, full spoon, leave them a little longer on each side. Leave space between them in the saucepan, otherwise the oil cools when you add several batches and they take longer to brown. I start almost an hour before the meal so there’s time for rising and frying, and the doughnuts can arrive warm on the platter. They keep in a sealed container in the fridge for up to 3 days; dust them with powdered sugar again just before serving.