Spanish · Dessert
Lemon Ring Doughnuts
A Spanish-style fried doughnut ring, lightly scented with lemon zest in the dough and finished with a warm lemon-sugar coating straight from the fryer. Light, eggy and fragrant rather than yeasty, closer to a quick-fried bollo than a bready brioche doughnut.
$0
20 minsPrep
4 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
324Calories
3.8gProtein
20.6gFat
31.8gCarbs
14.1gSugar
0.7gFiber
342mgSodium
43mgChol
4.1gSat Fat
55mgPotassium
22mgCalcium
1.2mgIron
0.1mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Lager Beer
local
Horchata de Chufa
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
In a bowl, whisk together the flour, baking powder and salt.
2
In a separate bowl, beat the egg with the sugar until pale, then whisk in the melted butter, whole milk and lemon zest.
3
Fold the wet mixture into the dry ingredients until a soft, slightly sticky dough forms; do not overmix.
4
Cover and rest the dough in the fridge for 20 minutes so it firms up enough to handle.
5
Turn the dough onto a floured surface, pat to roughly 1.5cm thickness, and cut two small rings using a doughnut cutter or two differently sized cups.
6
Heat the sunflower oil in a deep pan to 175°C (350°F), checking with a thermometer.
7
Fry the rings for about 1 minute per side until deep golden brown, turning once.
8
Lift out with a slotted spoon and drain briefly on a wire rack.
9
While still warm, mix the extra sugar with the second portion of lemon zest and toss the doughnuts through it to coat.
10
Serve immediately while warm and fragrant with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour
- 12g12g Sugar White
- 18g18g Egg, beaten
- 8g8g Butter, melted
- 15g15g Whole Milk
- 6g6g Lemon, zested
- 2g2g Baking Powder
- 1g1g Salt
- 400g400g Sunflower Oil, for frying, partial_absorption, fats
- 15g15g Sugar White, mixed with zest for coating, 1
- 4g4g Lemon, zested, for coating sugar, 1
