Wednesday, 2 February 2011

Lemon curd filled doughnuts...

Lemon Curd Filled Donuts
Old Fashioned Filled Doughnuts
2 eggs
1 c sugar
1 c half and half
4 c flour
1/2 tsp baking soda
4 tsp baking powder
1 tsp almond extract
1 tsp vanilla extract
4 tbs melted butter
Heat oil in deep fryer to 370
Blend dry ingredients, except sugar, in a bowl.
Mix eggs, half and half, extracts, butter and sugar until it forms a soft dough. Turn out onto a floured counter. Roll out about 1/4 inch thick and cut into rounds. Make a depression in the rounds with your thumb and put a tsp of lemon curd in the depressions of half the rounds. Wet edges with a little egg and press one unfilled round on the top of each filled round, pinching the edges securely closed, or crimping with a fork.
Fry at 370 until golden turning once. Drain and sugar.
Lemon Curd
1 1/2 c sugar
4 egg yolks
1 c lemon juice
2 TBS lemon zest
3/4 c unsalted butter
In a microwave safe bowl whisk egg yolks, sugar, juice, and zest if using it, until smooth. Microwave in one minute intervals until mixture is thick and coats back of metal spoon. Remove from microwave and add butter, a little at a time, wisking smooth after each addition. Store for up to 3 weeks.

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