Lemon Creme Brulee Donuts #donuts #dessert #baking

INGREDIENTS

For the donuts:
¾ cup warm milk
1 ½ tsp yeast
1 ½ tsp lemon zest
3 ¼ cups flour
½ tsp salt
¼ cup sugar
1 egg
4 tbsp unsalted butter, softened

For the filling:
1 ½ cup Cool Whip or whipped heavy cream
1 (3.4 ounce) box instant vanilla pudding
1 cup milk
¼ cup lemon curd

For the lemon curd:
½ cup sugar
3 egg yolks
4 tbsp freshly squeezed lemon juice
1 tbsp lemon zest
¼ cup unsalted butter

For the caramel:
1 cup sugar
¼ cup water
¼ freshly squeezed lemon juice

DIRECTIONS

To make the lemon curd, in a small saucepan, whisk together sugar, egg yolks, lemon juice, and lemon zest.

Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 6–8 minutes.

Do not let it boil.

Remove from heat and whisk in the butter, a few cubes at a time, until smooth and glossy.

Transfer to a bowl, cover with plastic wrap (press it directly onto the surface), and let cool completely before using.

To make the donuts, in the bowl of a stand mixer, combine warm milk, 1 tablespoon of sugar, and yeast.

Let sit for 5-10 minutes until foamy.

Add flour, salt, and the remaining sugar, then pour in the beaten egg.

Add the lemon zest.

Using the dough hook attachment, mix on low speed until a soft dough starts to form.

Add the softened butter, a little at a time, and continue kneading on medium speed for about 6–8 minutes, or until the dough becomes smooth and elastic.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Punch down the dough, roll it out on a lightly floured surface to about ½ inch thick, and cut out rounds with a 3½-inch cookie cutter.

Place them on parchment paper, cover, and let rise again for 30–40 minutes.

Heat oil to 350°F and fry the donuts in batches, about 2 minutes per side, until golden brown.
Drain on paper towels and let cool completely.

For the filling, beat instant pudding and milk until thick and creamy, then fold in lemon curd and Cool Whip or whipped heavy cream.

Transfer to a piping bag and fill each donut through the side.

For the caramel, heat sugar, lemon juice and water in a saucepan over medium-high heat without stirring for about 7–9 minutes, or until it turns a deep golden amber and a candy thermometer reaches 300°F.

Carefully dip the tops of the filled donuts into the hot caramel. Be very cautious, as the caramel is extremely hot.

Let the caramel harden for that perfect crème brûlée crunch, then serve.

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