This recipe is based on a combination of two of my favourite blog posts. The first is my cinnamon spiced doughnuts that are so delicious and soft that they had to be the basis for another recipe. The other is not only one of my favourites, but also my sister's - it is one of my earlier recipes from Benji's baking but it is still right up there with the greats - my citrus meringue pie. Together they formed this new recipe; sugar coated doughnuts filled with a smooth lemon curd and topped with torched meringue - sounds good right?
For the Doughnuts
- 275g Strong white bread flour (plus extra for dusting)
- 45g Caster sugar
- 7g Yeast
- 1 Large egg (beaten)
- 150ml Warm milk (38 degrees c)
- 55g Melted butter
For the Coating
- 150g Caster sugar
For the Lemon curd
- Juice of 4 large lemons
- 4 Eggs (Whisked together)
- 375g Caster sugar
- 250g Butter (At room temperature)
For the Meringue
- 100g Egg whites
- 210g Caster sugar
You will also need: A deep fat fryer & A chef's blowtorch (I will link these products the bottom of this post)
- Start by making the Lemon curd which will mean it can cool down before being used in the doughnuts.
- Heat all the ingredients for the curd in a saucepan and stir regularly until the mixture begins to thicken and bubble slightly.
- Pour out the curd into a bowl through a strainer to make sure you get a really smooth curd. Cover, and leave in the fridge until required.
- To make the doughnuts place flour, sugar and yeast in a bowl and create a well in the centre.
- In a separate bowl whisk together the milk, egg and melted butter.
- Pour the milk soloution into the flour mixutre and bring together into a smooth dough using your hands.
- Once the dough has formed, tip onto a lightly floured surface and knead for approx. 10 minutes.
- Place in a lightly oiled bowl, cover and leave in a warm place to rise for around 1 hour.
- Remove from the bowl, knock back the dough and roll out until it is about 1/2 and inch thick and use a 3 inch circular cookie cutter to make your doughnut shapes. (Don't worry about them being flat - they will puff up in the 2nd prove)
- Cover with cling film and leave to rise for a further 45 minutes.
- While the dough is proofing, heat your oil to 190 degrees c in a deep fat fryer (or alternativlely you can fill half of a large saucepan and heat).
- When ready, take two balls of dough at a time and place them in your fryer.
- After 3 minutes, use a spoon to flip the doughnuts to allow them to cook on the other side and cook for a further 3 minutes.
- Remove from the oil and place on a sheet of kitchen towel to remove any excess oil before rolling in the sugar coating and placing on a serving plate.
- Repeat this until all your doughnuts are cooked and then allow them to cool.
- Add the lemon curd to a piping bag (with an injector cake nozzle attachment) and insert carefully into the doughnut and jam pack it full of curd.
- Now make the meringue by fist heating the sugar at 200 Fan/ 220C for 6-7 minutes.
- While the sugar is being warmed up whisk the egg whites into stiff peaks before removing the sugar from the oven and adding to the egg white mixture one tablespoon at a time.
- Whisk on a high speed for 6-8 minutes before piping onto the top of each doughnut and blowtorching the top lightly.
- Serve soon after making for the best results.
Here are some of the products I used when making this recipe.