Lemon Cream Filled Doughnuts

Here’s a recipe for Lemon Cream Filled Doughnuts:

Ingredients:

For the Doughnuts:

  • 1 cup warm milk (105-115°F)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsalted butter, softened
  • 2 large eggs

For the Lemon Cream:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon lemon juice

Instructions:

Doughnuts:

  1. Activate Yeast: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes, until foamy.
  2. Add Dry Ingredients: Add salt and 3 cups flour to the yeast mixture. Mix with a wooden spoon until a dough forms.
  3. Knead Dough: Turn dough out onto a lightly floured surface. Knead for 5-7 minutes, until smooth and elastic.
  4. First Rise: Place dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
  5. Shape Doughnuts: Punch down dough and divide into 12 equal pieces. Roll each piece into a ball and flatten slightly.
  6. Second Rise: Place doughnuts on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 30 minutes.
  7. Fry Doughnuts: Heat oil to 350°F in a deep fryer or large saucepan. Fry doughnuts for 2-3 minutes per side, until golden brown.
  8. Cool Doughnuts: Remove doughnuts from oil and drain on paper towels.

Lemon Cream:

  1. Whip Cream: In a large bowl, beat heavy cream with an electric mixer until soft peaks form.
  2. Add Lemon Flavor: Gradually add powdered sugar, lemon zest, and lemon juice to the whipped cream, beating until combined.

Glaze:

  1. Combine Ingredients: In a small bowl, whisk together