Soft doughnuts with lemon cream are fried balls filled with a delicious lemon cream, making them incredibly tasty, soft, and irresistible with their lemon fragrance and flavor.
They are perfect for any occasion, especially during Carnival, and like any fried treat, they are loved by both adults and children!
The lemon cream filling makes them even richer and more delicious, but they are also great without it, just sprinkled with powdered sugar.
There are numerous variations possible for these doughnuts, you can customize the recipe and fill them with the cream of your choice or you can flavor the basic dough with your preferred aromas.
Now, let’s see how to prepare them.
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- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 30
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft Doughnuts with Lemon Cream
- 2 cups milk
- 2 eggs (medium)
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 lemon zest (grated)
- 1 cup whipping cream (sweetened)
- 1/4 cup granulated sugar
- 2 eggs (medium)
- 1 lemon zest (grated)
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- as needed peanut oil (for frying)
Tools
- 1 Bowl
- 1 Whisk
- 1 Saucepan
- Stove
- 1 Piping bag
Steps for Soft Doughnuts with Lemon Cream
I made this lemon cream using the Thermomix, but you can follow the same process by hand with a whisk.
For those using the Thermomix, you know the process from the recipe book, add the ingredients into the mixing bowl, set the temperature to 194°F and cook at speed 3 for about 7-8 minutes. For those who don’t have it, here’s the stovetop version.
Heat the milk in a saucepan, meanwhile whisk the eggs with the sugar.
Add the cornstarch and a bit of the warmed milk, making sure there are no lumps.
Add the remaining warmed milk, the lemon zest (making sure not to include the white part), and place on medium-low heat, avoid high heat as excessive boiling will give an eggy smell after cooking.
Continue stirring until the mixture starts to thicken. When it begins to thicken, you can add a tablespoon of limoncello if desired.
Continue stirring until the cream is fully thickened. If it’s too thick, add a bit more butter or milk until you reach the desired consistency. If it’s too runny, add a full teaspoon of cornstarch dissolved separately with a little milk, ensuring no lumps.
Once ready, pour the lemon pastry cream into a bowl, cover with cling film to prevent a skin from forming, and let it cool.
In a bowl or with a mixer, beat the eggs with the sugar, add the grated lemon zest, then the liquid cream (not whipped), mix well with a whisk, and finally add the sifted flour and baking powder.
Mix well to get a smooth, lump-free batter.Pour peanut oil into a tall saucepan, and using two spoons, drop small amounts of batter into the oil, which should not be too hot, and let them float gently for even cooking inside.
Drain the doughnuts with a slotted spoon into a bowl lined with paper towels, ensuring they’re cooked inside and toss them in granulated or powdered sugar.
Fill a piping bag with the cold lemon cream and fill the doughnuts, leaving some unfilled if desired.
Sprinkle with powdered sugar and serve!
Tips and Variations
You can also flavor the soft doughnuts with vanilla or orange. For orange cream click here.
For frying, I recommend always using peanut oil because it maintains high temperatures and the food will be dry and digestible.
You can replace all-purpose flour with flour or rice flour for those intolerant to gluten.
The doughnuts can be kept in a cool place for 1 day.
For other numerous recipes click here carnival
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Questions and Answers
Can I fill the doughnuts with something else?
The doughnuts can be filled with other creams, jams, or preserves according to your taste.
