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Double Lemon Glazed Doughnuts

Fried lemon doughnuts dunked in fresh lemon glaze


Double Lemon Glazed Doughnuts

Today I have the honor of hosting cookbook author Dede Wilson’s next stop on her blog tour for her new book A Baker’s Field Guide To Doughnuts, which is set to release on September 18, 2012. I’ve never made doughnuts before, so I thought this would be the perfect book to test the waters. A Baker’s Field Guide means just that – I should be able to pick up this book, read it, and make the recipes listed without prior knowledge. I had a list of doughnuts to choose from for this tour. The first one I wanted was a cream-filled doughnut, but I figured I better start with a basic recipe rather than attempt to stuff doughnuts. It’s no surprise that I chose the Double Lemon Glazed Doughnuts. If there is one flavor I love more than chocolate, it’s lemon. I’ll be honest – I rarely eat doughnuts. After frying these babies, I had two. A wise friend told me nothing beats eating doughnuts fresh from the fryer. She is absolutely right.


Double Lemon Glazed Doughnuts

Confession – I hate frying things. It’s not that it’s unhealthy or that you’re working with hot oil. I just hate wasting all of that oil not to mention clean up. That’s why you’ll rarely see me deep fry anything. However, after flipping through all of the creative recipes in this book, I may be frying more often. Sure, Dede has your basic recipes such as Chocolate Cake-Style Doughnuts, Old-Fashioned Buttermilk Doughnuts, and Basic Yeast-Raised Doughnuts, but she blew me away with the creative side, such as Pineapple-Filled Pina Colada Doughnuts (literally a pineapple ring in the middle!), Cappuccino Doughnuts with Espresso Cream Filling, and Cereal Killer aka Fiber None Doughnuts (doughnuts with cereal on top). Dede does offer recipes for baked doughnuts; however, you must use a doughnut pan because the batter is too runny.


Double Lemon Glazed Doughnuts

The hardest part was cutting out the dough. I found myself adding a ton of flour. Otherwise, the dough would be too sticky and the rings would break when removing from the cutter. Dede said she used a 3.5 inch cutter, but I only had a 2.5 inch. Therefore, I got more doughnuts than what was called for. That means I can eat two to make up for the size, right? Right.


Double Lemon Glazed Doughnuts

The lemon glaze is probably the best part of eating these doughnuts. I found it easier just to dip the tops of doughnuts rather than using a spoon or brush. If you want the white glaze to be more prominent, let the first coating dry then dip again.


Double Lemon Glazed Doughnuts

The Double Lemon Glazed Doughnuts called for both all-purpose and cake flour. I don’t have cake flour, but thanks to Joy the Baker, I made my own. For every cup of flour, you replace two tablespoons with cornstarch. Since the recipe called for 3/4 cup, I did 3/4 cup all purpose flour minus 1 1/2 tablespoons then added 1 1/2 tablespoons cornstarch. Then you sift the flour and cornstarch together 5 times to get the mixture really fine. The addition of cake flour and buttermilk give the doughnuts a delicate texture.

Double Lemon Glazed Doughnuts

Double Lemon Glazed Doughnuts

Double Lemon Glazed Doughnuts

Yield: 24

The dough needs to chill for at least 2 hours or up to overnight.

Ingredients

Doughnuts

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 3 Tbsp butter, melted
  • 1 tsp vanilla
  • 1/2 tsp freshly ground nutmeg
  • 2 tsp lemon zest
  • Vegetable oil for frying

Glaze

  • 2 cups powdered sugar
  • 4 Tbsp lemon juice

Instructions

  2. In a medium bowl, whisk together both flours, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl using an electric mixer, beat together the sugar and egg until pale and creamy, about 2-3 minutes. Beat in the buttermilk, melted butter, vanilla, nutmeg, and lemon zest until combined. Slowly beat in half of the flour mixture. Turn off the mixer. Finish stirring in the rest of the flour by hand with a wooden spoon just until the dough comes together. Cover and refrigerate for at least 2 hours or up to overnight.
  4. Remove the dough from the refrigerator. Heat the oil in a deep fryer to 350F. Line a plate or baking sheet with a triple layer of paper towels. Set aside.
  5. On a floured surface, roll out the dough to 1/2-inch thickness. Cut out doughnuts using a 2.5-inch doughnut cutter. After cutting out as many as you can, gather up the scraps, create a new dough ball, then roll out. Repeat until all of the dough is gone.
  6. Fry the doughnuts only a few at a time (do not overcrowd the fryer) until lightly brown on one side, about 1 minute. Flip and cook for another minute. Remove from the hot oil and drain on paper towels. Repeat until all of the doughnuts are done. Let cool completely.
  7. For the glaze: Whisk together the powdered sugar and lemon juice. After the doughnuts are completely cooled, dunk the tops of each one into the glaze. Alternatively, you can spoon or brush the glaze onto each one. Repeat until all of the doughnuts are glazed.

Notes

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

© Carla Cardello (www.chocolatemoosey.com)

A Baker's Field Guide To Doughnuts

Congrats to Stephanie O. for winning the cookbook!

Disclaimer: Harvard Common Press gave me one copy of A Beginner’s Field Guide To Doughnuts for review and one copy to give away. I was not further compensated for this post nor was I required to write a positive review. All opinions and photographs except for the cookbook cover are mine.

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Reader Interactions

Comments

  2. OMG! These lemon doughnuts looks amazing! Wish I had a couple to dunk in my morning coffee right now.

    I don’t think I could choose just one kind of doughnut as my favorite. I love the little cake doughnuts with either powdered sugar or cinnamon sugar, any jelly filled doughnut, and chocolate glazed doughnuts filled with vanilla custard. :)

    Reply

  3. Oooohhhh! Those doughnuts look YUMMY! My favorite doughnut to eat is a Chocolate Covered Cream Filled Doughnut! They are too hard to resist!

    Reply

  5. These lemon glazed look delicious. My favorite donut is a maple glazed fresh from the fryer and iced while it is still warm. Yum!!!

    Reply

  6. These donuts look so good, Carla. Bravo on your first batch! I happen to be very fond of donuts. I crave them, but I tend to stay away. You see, if I eat one donut, it leads to two donuts, then to three donuts, and so on. I go on an out of control spiral donut eating binge. I just can’t help myself. I’m weak.

    The last time I had a donut was on vacation in June, where I proceeded to eat donuts every single day. And not just one donut, oh no, 3 donuts per day. You see what I mean?

    Reply

  11. My favorite donut is a normal, glazed donut from Krispy Kreme when the “Hot Doughnuts Now” sign is on in their window. Nothing else like it!

    Reply

  12. So I’m guessing you’ve never passed Krispy Kreme with the hot doughnut sign on, huh? It’s really dangerous and quite possible to eat more than your fair share in one sitting. Wonderful job with the donuts! It’s got to be a tie between a cruller and chocolate glazed doughnuts for me!

    Reply

  16. I’ve worked at a donut shop for the past 4 months and it’s been killing me that I haven’t been able to make them right! We have a donut robot, which drops batter into a stream of hot liquid shortening and then the donuts ride along on a conveyer belt and get flipped over. My donuts can never keep temperature–what kind of pot did you use?

    All that being said, my favorite donuts are hot donuts fresh from the fryer, preferably topped with cinnamon and sugar–when I was in Ireland, I fell in love with hot donuts from Boychik donuts at the Galway Farmer’s market. 70 cents, served piping hot and rolled in either cinnamon and sugar or cocoa…they melt in your mouth and make you smile from your lips down to your stomach. I still dream of them. *wistful sigh*

    Reply

  18. My favorite type of doughnut would have to be a bulls-eye. It’s a chocolate frosted doughnut with rainbow sprinkles, a doughnut hole in the middle,topped with white frosting and sprinkles!

    Reply

  28. My favorite is called a mud pie, which I recently learned is a special donut to my region in Wisconsin! I don’t know how you’ve all lived without it all these years, but I would love to learn how to make my own.

    Reply

  29. Ooh, wait. Are you saying you found a way to stop wasting oil or these are so good you don’t care? Either way, I’m definitely intrigued!

    My favorite donut is just a simple glazed donut. I’ve never been one to order one with jellies or special flavorings, but that may also be because the ones at Dunkin Donuts never seemed fresh? I do love stuff made by hand/from scratch usually a million times better so I can’t wait to try out some recipes from this book!

    Reply

  36. I’m like you in that I’m not a fan of how much oil is needed to deep fry (I save the oil but would fry so rarely). Although I love learning to make food from scratch so it would be a lot of fun to try doughnuts! My favorite is the classic glazed doughnut.

    Reply

  38. I love pretty much all kinds of doughnuts but my all time favorite has to be the simple old fashioned plain doughnut!!

    Reply

  39. hi carla..thanks for this yummy recipe! i should definitely try this one! well my favorite doughnut to eat is krispy kreme’s oreo chocolate creme cake! mmm.. imagine a yeast-raised doughnut with an oreo-infused creamy filling, bits of oreo cookies and drizzled with vanilla frosting! isn’t it delicious? actually, i love doughnuts especially those chocolate-flavored but hey, this is what i most liked! wish i win! cross fingers ;)

    Reply

  44. About halfway through these. Can’t wait to taste them! Not sure the yield of 24 is accurate, though. I’m on track to manage maybe a dozen (plus modest holes), sticking to the “half inch thick” roll-out instruction.

    Reply

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