Doughnuts with 3 fillings: lemon cream, wild maine huck pt 1

1 servings

Ingredients

Quantity Ingredient
4¼ cup All-purpose flour; approximately
2 packs Yeast
⅔ cup Warm water
1⅔ cup Sugar
¼ cup Milk
6 Egg yolks; lightly beaten
2 teaspoons Salt
½ tablespoon Lemon zest
5 tablespoons Unsalted butter; at room temperature
Vegetable oil for deep frying
1 pint Vanilla ice cream; (optional)
4 Lemons
1 cup Sugar
½ quart Milk
2 Egg yolks
1 Whole egg
⅛ cup Cornstarch
3 tablespoons Butter
1 tablespoon Lemon juice
½ cup Cream
2 pints Huckleberries
1 Granny Smith apple peeled; cored, finely diced
1 Orange; Zest of
½ cup Water
Muscavado dark sugar for dusting the
; outside of the donut
½ cup Lemon juice
1¾ Sugar
1 Vanilla bean; split and scraped
3 Apples; peeled, cored, and
; finely diced
2 cups Water
1 Quince

Directions

LEMON CREAM FILLING

HUCKLEBERRY FILLING

APPLE QUINCE FILLING

The night before or early in the day, place 2 cups flour, ½ packet yeast and ⅔ cup warm water in a large bowl. Mix with wooden spoon until blended, cover with plastic wrap. Set aside at room temperature 10 to 12 hours. Mixture should double. Refrigerate if not ready to continue with recipe.

Set ⅓ cup flour aside. Place remaining flour on a work surface. Make a well in center, and add risen flour-yeast mixture, remaining yeast, milk, egg yolks, ⅔ cup sugar, salt, lemon zest and butter. Work flour into other ingredients from outside to center, forming a sticky mass. Knead by hand or machine 10 to 15 minutes, adding more flour if needed, until barely sticky and very elastic. Place dough in lightly floured bowl. Cover.

Refrigerate at least

1½ hours.

No more than 8 hours before serving, roll out dough to about ½ inch thick on floured surface.

Allow to sit 20 minutes. Place remaining sugar on a salad-sized plate.

Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to 360 degrees (no hotter than 375 degrees). Using a 3 ½-inch biscuit cutter, cut 8 rounds, or use a 2 ½-inch cutter to make 12 rounds. Scraps can be kneaded briefly, then rerolled. Place in oil, and fry until brown, 90 seconds or so on each side. Place cooked doughnuts on several thickness of paper towel to absorb excess oil, then immediately roll in sugar on plate.

Using a pastry tube, fill warm doughnuts with alternate mixtures. Or poke a hole in each with the narrow end of a wooden spoon, and force in filling through a funnel. Serve with ice cream, if desired.

LEMON CREAM FILLING:

Wash and zest 4 lemons. Add the zest to the milk and set aside.

Segment the lemons and place into an airtight container. Cover the segments with ½ cup of the sugar and let sit overnight.

It is important to measure out all your ingredients before you start this process as the pastry cream can curdle very fast.

Add 1/41/4 cup of the sugar to the milk and zest and heat over medium heat.

Whip the yolks and egg with the remaining ¼ cup of the sugar the cornstarch.

When the milk comes to a boil, temper the eggs by adding a small bit of the boiling liquid to the eggs, then add the egg mixture back into the pot and cook until the mixture is thick and the starch has been cooked out.

Quickly remove the mixture from the pot and pour into a bowl set over ice.

Whisk in the butter, lemon juice.

continued in part 2

Related recipes