Stepping into spring (& lemon season) with these golden, sugar-coated brioche doughnuts which are stuffed with zesty Sicilian lemon cheesecake centre.
Ingredients:
Doughnuts
100ml milk
400g plain flour
40g caster sugar
Pinch of sea salt
2 eggs
50g salted butter
7g instant yeast
1L vegetable oil
Lemon Cheesecake
200g full fat cream cheese
150g icing sugar
Squeeze half a fresh lemon
Zest of one lemon
2 tbsp lemon curd
Lemon slice and fresh mint to decorate
Method
Add the milk into a jug and put into the microwave for 30 seconds until lukewarm. This is what will activate the yeast.
Pour the milk into the mixing bowl along with the yeast and leave for 5 minutes. After 5 minutes, add in the plain flour, sugar and a pinch of salt. Using the dough hook, knead for 3 minutes on speed 3.
Add in both the eggs and knead again for 3-5 minutes on speed 4. Slowly add the butter and knead again for 5 minutes on speed 5.
Cover your dough with towel and leave to rise for 1-2 hours in a warm place.
In the meantime, add the cream cheese, icing sugar, lemon juice, lemon zest and lemon curd to the bowl and mix using the flat mixing paddle for 3 minutes on speed 5 until smooth, set aside.
Once the dough has risen, divide into 8 equal balls. Add vegetable oil to a large saucepan on a medium heat and allow the oil to get hot (You can test if the oil is hot enough by adding a small drop of water in, it should fizz as soon as it goes in. Be very careful with the hot oil).
Once ready, add the doughnuts into the oil and simply cook until golden brown on all sides. Remove from the heat and whilst still hot, roll in granulated sugar.
Add the cheesecake mixture into a piping bag and once the doughnuts are cool, press the nozzle into a doughnut and fill with cheesecake.
Continue filling all doughnuts and top with a small slice of lemon and fresh mint
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