Ingredients:
- Lemon Brioche Donuts:
- 80 g whole milk
- 1 tsp. active dry yeast
- 1 tbsp. granulated sugar
- 160 g all-purpose flour
- ½ tsp. salt
- 1 room temperature egg
- 1 tsp. lemon extract
- 42 g room temperature unsalted butter
- Lemon Sugar Coating:
- 150 g granulated sugar
- Zest from 1 large lemon
- Lemon Whipped Cream:
- 150 g heavy whipping cream
- ¾ tsp. lemon extract
- 25 g granulated sugar
Instructions:
- Lemon Brioche Donuts:
- Warm milk to 100°F / 38°C in a microwave-safe cup. Mix in yeast and sugar, then set aside for about 5 minutes until frothy.
- In a mixer bowl with a dough hook, combine flour, salt, egg, lemon extract, and butter. Once yeast is foamy, add to the mixer.
- Start kneading on low for a minute, then switch to medium-high speed for 10-20 minutes until dough clears sides of bowl and passes the windowpane test.
- Butter the bowl's interior, shape dough into a ball, and place back inside. Cover and either refrigerate overnight or let rise in a warm spot for about 1 hour until doubled.
- Deflate risen dough gently and transfer to a floured surface.
- Divide into 8 pieces, roll each into a ball, and place on a lined baking tray. Cover loosely and let rise for about 30 minutes until slightly puffed.
- Lemon Sugar Coating:
- Mix sugar and lemon zest, rubbing together with fingers to infuse the sugar. Set aside.
- Frying Donuts:
- In a large saucepan, heat 2" of neutral oil to 365°F / 185°C.
- Fry donuts in batches for 2-3 minutes per side until deep golden brown and internal temperature is at least 190°F / 87°C.
- Remove and immediately coat in lemon sugar.
- Lemon Whipped Cream:
- Whip together cream, lemon extract, and sugar until stiff peaks form.
- Once donuts cool, create an insertion point on top of each.
- Fill a piping bag with whipped cream and generously fill each donut. Serve immediately and savor every bite!
