Lemon Cream Donuts

Ingredients

For the dough:

Milk 1/2 cup

Water 1/4 cup

Fresh yeast 2.5 tsp

Flour 3.5 cups

Sugar 1.5 cups

Salt 1.5 tsp

Eggs 3

Butter 8 tbsp

For the filling:

Egg yolk 6

Sugar 1.5 cups

Lemon juice 1/2 cup

Butter 110 g

Lemon zest

In a mixer bowl, combine the yeast, milk, and warm water and let sit for a couple of minutes. Add the flour, sugar, salt, and eggs and beat on low speed until the dough comes together. Add the softened, cubed butter, a little at a time. Beat until smooth. Wrap the dough and refrigerate overnight.

Then roll out the dough to a thickness of about 1.5 cm. Cut out about 12-14 large circles. Place them on a floured baking sheet, cover with plastic wrap, and let rise for 2.5-3 hours. Preheat the oven to 175 degrees Celsius. Fry the donuts in hot oil for about 2-3 minutes on each side. Place the donuts on a plate lined with paper towels. Mix 1/2 cup of the zest with the flour and roll the donuts in this mixture. Cool.

Cream: Whisk the egg yolks with the sugar. Add the lemon juice to the sugar mixture and whisk until smooth. Cook this cream in a double boiler and bring it to a thick consistency (the cream should turn light yellow). Remove from the heat and whisk in the butter, little by little.

Stir and refrigerate. Pierce each donut with a wooden skewer and use a syringe to fill them with cream.

Enjoy!