Lemon and meringue, another one of those pairings made by the angels. It’s very commonly found as an option on the dessert menu or in tart form. It’s a great combination though, the zingy citrus from the lemon with a sweet smooth meringue.
I hadn’t made doughnuts in a while and the idea just came to me. With today being so miserable too I thought why not.
Recipe books appeared, a notepad, a pen and next thing you know I was in the kitchen weighing out the ingredients. When I come up with my own recipes I usually check if I’m gong in the right direction by looking over printed recipes. It’s great inspiration and when you know how you can tweak things to your own needs you can get really inventive.
What made making these better was that I knew I would be taking them to my training session at work later this evening. I’m working at a state of the art indoor ski slope opening up in Belfast shortly so it’s pretty exciting! The guys at work only just found out about me Being on The Great Irish Bake Off so by right of way I had to make them something. So here you go my Lemon Meringue Doughnuts.
You will need:
500g strong white bread flour
100g lemon curd
zest 1 lemon
Sunflower or Vegetable oil for frying
Caster sugar to coat
4 egg whites
200g caster sugar
1/2 tsp cream of tar tar
How to do it:
- Place the flour into a large bowl with the salt and sugar to one side and the yeast to another then mix. Add the butter and rub into the flour mix until a bread crumb like consistency. In a separate bowl mix the eggs, lemon curd, milk and lemon zest together then add to the flour.
- Mix in the bowl until you have a shaggy, sticky dough then knead on an oiled surface for a good 10 minutes (or using a mixer for 5 minutes at medium-high speed) until you have a very smooth and soft dough. Leave to rise for about 1-3 hours until doubled in size.
- Place onto a lightly floured surface and knock-back the dough. Roll into a long sausage about 30cm long.
- Divide the dough into 10 equal portions and roll into a ball.
Using a rolling pin flatten the dough out into a disc about 5cm in diameter. Leave to rise for 45 mins to 1 hour.
Towards the end of rising time heat place the oil in the fryer to 180°C. If you don’t have a fryer use a large pot and a sugar thermometer to read the temperature.
- Place 3 tbsp of caster sugar into a bowl and set aside. This is my set up below:
Take the risen balls one at a time and place into the pan. Fry for about 4-5 minutes on each side or until a golden brown. You can do this in batches. When they’re ready use a slotted spoon to remove from the oil and roll in the sugar* to coat evenly then set on a wire rack to cool.
- Meanwhile make the meringue filing, place the whites, cream of tar tar and sugar into a large heatproof bowl over a pan of simmering water. Whisk constantly until a thermometer reads 60°C. Take off the heat and whisk with until stiff, glossy and cool.
- Make a hole in the side of each of the doughnuts with a skewer or small knife and move it about a bit to widen the hole.
Place the meringue into a syringe or piping bag filled with a suitable nozzle. Push into the hole you just made and slowly squeeze in the meringue just until it a little comes back (this means it’s full).
*If you want an extra lemony hit from these Doughnuts finely grate the zest of ½ lemon into the sugar before rolling the baked doughnuts in them.
These doughnuts aren’t perhaps the easiest thing to make if you’re a complete novice to the world of baking and sweet dough. But after a little experience there’s really nothing scary about them.
It’s amazing what ideas you come up with sometimes, but this one really works. If eaten slightly warm the meringue is super silky in your mouth and because the dough is so soft they almost blend together. And the little zing of the lemon is a welcome extra to this delightful little treat.
Well Chocolate week on the Bake Off tomorrow! We really get tested in this one trust me so I hope you can tune in! If you missed last weeks episode catch up here.
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