Zitronen Berliner: German Lemon Donuts

Method5 steps

1. 1

   Step 1: Mix 250 ml barely warm DOUGH milk with 7 g yeast and stand 5 minutes until bubbly. Add 500 g dough flour, 4 yolks, 80 g dough sugar, 60 g dough butter, 1 tsp dough vanilla, zest of the dough lemon (1) and ⅛ tsp salt. Knead 10 minutes on medium-low, cover and proof about 1 hour until doubled.

   Dough first rise · 60 minUses 500 g all-purpose flour for dough · 7 grams active-dry yeast (1 pouch) · 250 ml milk (luke warm) · 4 large egg yolks for dough, room temperature · 80 g granulated sugar · 60 g butter (room temperature) · 1 tsp pure vanilla extract · 1 lemon (zest only)

2. 2

   Step 2: During the first proof, combine 375 ml PUDDING milk, 1 tbsp pudding flour, 1½ tbsp cornstarch, 40 g pudding sugar, 1 tsp pudding vanilla, zest and juice of the separate pudding lemon (1) and ½ tbsp pudding butter in a saucepan. Bring to a boil, then whisk over low heat for 1 minute until thickened. Transfer to a shallow bowl, cover the surface and cool promptly in the refrigerator. Once cool, whisk in 50 g room-temperature cream cheese; keep the filling refrigerated until use.

   Whisk boiling lemon pudding until thickened · 1 minUses 375 ml milk (you could use milk alternatives like almond milk, oat milk or soy milk as well) · 1 Tbsp all-purpose flour · 1.5 Tbsp cornstarch · 40 g granulated sugar · 1 tsp pure vanilla extract · 1 lemon (zest and juice) · 1/2 Tbsp butter · 50 g cream cheese

3. 3

   Step 3: Divide the risen dough into 12 equal portions, shape balls with lightly flour-dusted hands, cover and rest 30 minutes.

   Shaped rolls rest · 30 minUses risen lemon yeast dough · Extra flour only as needed to dust hands during shaping

4. 4

   Step 4: Heat the 1-litre chosen frying-oil (1 liter) supply to 160°C /320°F in a suitable pot with headroom. Fry in uncrowded batches about 2½ minutes per side, 5 minutes total per batch, until golden and the centre is fully cooked. Lift out to drain and cool enough to handle.

   Fry lemon donuts both sides per batch · 5 minUses twelve rested lemon dough balls · 1 liter frying oil (I like using safflower oil or peanut oil, but any high heat oil will work)

5. 5

   Step 5: Use a filling bag and tip to inject the prepared cooled lemon pudding from the side into each donut. Dust with powdered sugar and serve promptly. Keep any filled donuts refrigerated if not serving immediately.

   Uses cooked drained lemon donuts · cooled lemon-cream-cheese pudding filling · powdered sugar (for topping)