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Lorenza

Lorenza Ávila
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Donut of Lemon Donuts

20 mins
15 mins
Low
4.75
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How to make homemade donuts is easier than you imagine, we leave you this recipe for lemon pie donuts. These donuts are an excellent option to enjoy a different way of the taste of lemon pie and homemade bread. You can make the dough one day before, ferment it (that is, let it rest), strike it out (take out the air) and store it in the refrigerator so that it has good consistency to form the donuts. It is important not to ferment the dough, since when frying, excess air can open the donuts.
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Ingredients

4 portions
  • 2 1/2 cups flour, for the mass
  • 1 cup cookie, ground for dough
  • 1 tablespoon yeast powder, for the mass
  • 1 teaspoon salt, for the mass
  • 3/4 cups sugar, for the mass
  • enough lemon zest, for the mass
  • 1/2 cups condensed milk, for the mass
  • 3/4 cups whole milk, for the mass
  • 4 eggs, for the mass
  • enough vegetal oil
  • 2 cups powdered sugar, for the glaze
  • 3 tablespoons lemon juice, for the glaze
  • enough lemon zest, to decorate
  • enough cookie, chopped, to decorate

Preparation

Mix flour, ground cookie, yeast, salt, sugar and lemon zest in a bowl or blender; Add the condensed milk, whole milk and egg. Knead until the ingredients are well incorporated, add the butter little by little until well incorporated.
Transfer the mixture to a greased bowl and cover. Let the dough rest for an hour, until it doubles in size, strike out the dough to remove the air and stretch it with a thickness of 1.5 cm to form the donuts. Cut them and rest again for 30 minutes, until they double in size.
Fry the donuts in oil and remove the excess fat. Let it cool.
For the glaze, mix the glass sugar and the lemon juice until you get a semi-liquid consistency. Cover half of the donut with the glaze and then sprinkle chopped biscuit and lemon zest. Let dry for a few minutes and enjoy the donuts accompanied by a drink.

PRESENTATION

Garnish with lemon zest and chopped cookie.

TIPS

You can make the dough one day before, ferment it (that is, let it rest), strike it out (take out the air) and store it in the refrigerator so that it has good consistency to form the donuts. It is important not to ferment the dough, since when frying, excess air can open the donuts.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (4)
Patricia Herrerias
26/10/2020 11:21:40
Las haré hoy
Inmaculada Bejarano
15/01/2020 17:33:25
En la receta no pone que clase de levadura se le echa si Royal o de panadería!!? Yo se que es de panadería pero debería de estar bien detallado que tipo ....
Fany Robles
18/12/2019 14:18:05
Saben delicosas
Donaji Miranda
17/11/2019 09:55:50
La receta esta super bien y muy rica, solo que en los ingredientes les falto poner cuanta cantidad de mantequilla, en el video si esta, pero nada mas.

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