Lemon Pie Donuts

Making homemade donuts is easier than you think, here is this recipe for lemon pie donuts. These donuts are an excellent option to enjoy a different take on the flavor of lemon pie and homemade bread. You can make the dough a day in advance, let it ferment (that is, let it rest), punch it down (remove the air), and store it in the refrigerator so it has a good consistency for forming the donuts. It is important not to over-ferment the dough, as excess air can cause the donuts to open when frying.
Ingredients
4
Servings
  • 2 1/2 cups flour, for the dough
  • 1 cup cookies, crushed for the dough
  • 1 tablespoon dry yeast, for the dough
  • 1 teaspoon salt, for the dough
  • 3/4 cups sugar, for the dough
  • lime zest, for the dough
  • 1/2 cups condensed milk, for the dough
  • 3/4 cups whole milk, for the dough
  • 4 eggs, for the dough
  • vegetable oil
  • 2 cups icing sugar, for the glaze
  • 3 tablespoons lime juice, for the glaze
  • lime zest, for decorating
  • cookies, crushed, for decorating
Preparation
20 mins
15 mins
Low
  • Mix in a bowl or mixer the flour, crushed cookie, baking powder, salt, sugar, and lemon zest; add the condensed milk, whole milk, and egg. Knead until the ingredients are well incorporated, gradually add the butter until well combined.
  • Transfer the mixture to a greased container and cover. Let the dough rest for one hour, until it doubles in size, punch the dough to remove the air and roll it out to a thickness of 1.5 cm to form the donuts. Cut them and let them rest again for 30 minutes, until they double in size.
  • Fry the donuts in oil and remove the excess grease. Let cool.
  • For the glaze, mix the powdered sugar and lemon juice until you achieve a semi-liquid consistency. Cover half of the donut with the glaze and then sprinkle with crushed cookie and lemon zest. Let dry for a few minutes and enjoy the donuts accompanied by a drink.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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