Spanish · Dessert
Lemon Ring Doughnuts
A Spanish-style fried doughnut ring, lightly scented with lemon zest in the dough and finished with a warm lemon-sugar coating straight from the fryer. Light, eggy and fragrant rather than yeasty, closer to a quick-fried bollo than a bready brioche doughnut.
$0
20 minsPrep
4 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
324Calories
3.8gProtein
20.6gFat
31.8gCarbs
14.1gSugar
0.7gFiber
342mgSodium
43mgChol
4.1gSat Fat
55mgPotassium
22mgCalcium
1.2mgIron
0.1mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
In a bowl, whisk together the flour, baking powder and salt.
2
In a separate bowl, beat the egg with the sugar until pale, then whisk in the melted butter, whole milk and lemon zest.
3
Fold the wet mixture into the dry ingredients until a soft, slightly sticky dough forms; do not overmix.
4
Cover and rest the dough in the fridge for 20 minutes so it firms up enough to handle.
5
Turn the dough onto a floured surface, pat to roughly 1.5cm thickness, and cut two small rings using a doughnut cutter or two differently sized cups.
6
Heat the sunflower oil in a deep pan to 175°C (350°F), checking with a thermometer.
7
Fry the rings for about 1 minute per side until deep golden brown, turning once.
8
Lift out with a slotted spoon and drain briefly on a wire rack.
9
While still warm, mix the extra sugar with the second portion of lemon zest and toss the doughnuts through it to coat.
10
Serve immediately while warm and fragrant with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g all purpose flour
- 0.4 oz12g sugar white
- 3/83/8 eggs, beaten (18g)
- 0.3 oz8g melted butter
- 0.5 oz15g whole milk
- 0.2 oz6g zested lemon
- 0.1 oz2g baking powder
- 0 oz1g salt
- 14 oz400g for frying sunflower oil
- 0.5 oz15g mixed with zest for coating sugar white
- 0.1 oz4g zested, for coating sugar lemon
