Luscious lemon doughnuts dipped in a delicious lemon glaze!
I know this is a bit late, but I hope everyone had a lovely 4th of July!
I have been SUPER busy with baking the past few days. Within the next couple off weeks, I’ll have to put down the sprinkles and finish packing for my move to Florida!
But today I have a delicious doughnut recipe for you all! These are freshly fried doughnuts covered in a yummy glaze with a bunch amazing lemon flavor!
If you’re a fan of lemon desserts, you’ll definitely LOVE these doughnuts!
- 1 package active dry yeast
- 2 tablespoons warm water (105–115°F)
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 3/4 cup milk, room temperature
- 1 egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- Canola oil, for frying
- 1/4 cup butter, melted
- 1 1/4 cups powdered sugar
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 2-34 tablespoons hot water
- Mix together the yeast and warm water. Let stand for 5 minutes.
- Using an electric mixer, beat together softened butter, sugar, and lemon zest on medium speed until fluffy. Mix in the yeast mixture, milk, egg, lemon juice, and salt until well combined.
- Using a dough hook, mix in the flour a half a cup at a time on low speed until the dough no longer sticks to the bowl. Let the dough knead for 5 minutes.
- Place the dough in a greased bowl, cover, and let set near a warm place for one hour, or until doubled in size.
- Turn the dough out onto a floured surface, and gently roll out until about 1/2 inch thick. Cut out doughnuts by using a doughnut cutter, or if you don’t have one, you can use a large glass to shape the outside of the doughnut and the top of a water bottle to remove the middle hole. Place the doughnuts on a baking sheet, cover with a cloth, and
- let rise again for 45 minutes.
- While the doughnuts are rising, make the glaze. In a medium bowl, mix together the melted butter, powdered sugar, lemon extract, and lemon juice until well combined. Add in the hot water a tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
- Heat the canola oil in a deep-fryer or large pot to 350 degrees F (or 175 degrees C). Once at the proper temperature, two or three at a time, carefully slide the doughnuts into the hot oil using a spatula. Fry the doughnuts for 1 minute on each side, or until golden brown. Carefully remove them from the hot oil using the spatula and place on a wire rack. Let sit for 1 minute, then dip each doughnut into the prepared glaze while still hot, and set back onto the wire rack. For an easier clean up, place a cookie sheet underneath the rack. Repeat with remaining doughnuts.
- Store leftovers in an airtight container at room temperature for up to 4 days. Enjoy!
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