Stuffed with lemon curd and topped with meringue, some donuts go way beyond breakfast.
2 1/4 teaspoon active dry yeast
1/2 cup warm water, 110 degrees
1/4 cup granulated sugar
1/4 cup evaporated milk, warmed to 110 degrees
1/2 teaspoon salt
1/4 cup melted butter
1 large egg
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour, then more as needed
3 - 4 cups vegetable shortening, for frying
1 cup Lemon Curd
Mint leaves to decorate
4 egg whites (room temperature)
1 cups caster sugar
1 teaspoon vanilla extract
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In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
Add in milk, remaining granulated sugar (3 tablespoons + 2 1/2 teaspoon), salt, 1/4 cup shortening, egg, egg yolk and vanilla.
Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.
Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
Place about an inch of water to a medium sized pot and bring it to the boil.
Add your egg whites, sugar and cream of tartar to a large, clean metal bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn't touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can't feel any grains of sugar it's ready to take off the pot. Mix on high speed once you've taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it's shape well.
To finish donuts, poke three holes at the top and fill with lemon curd by adding lemon curd to a piping or zip lock bag.
Fit the end of a piping bag with an open star tip and frost as demonstrated in the video. Finish off by toasting the meringue and garnish with mint leaves.
To finish off the donuts simply poke a hole in the top of the donut and insert the bag with lemon curd filling in the donut. Fill with filling. Once all the donuts are filled carefully roll the donuts around in cinnamon sugar.
Fit the end of a piping bag with an open star tip and frost in a swirl on top. Toast using a kitchen torch.