Baked Blueberry Lemon Donuts Recipe (2024)

FAQs

What is lemon donut filling made of? ›

Prepare the filling: Create a double boiler by bringing a pot of water to boil and placing a heat-proof mixing bowl on top. Whisk in lemon juice, zest, sugar and eggs. Continue whisking on the double boiler until it starts to thicken slightly. Drop butter into the mixture one tablespoon at a time.

Raised doughnuts are puffed with yeast, while cake doughnuts rely on the leavening power of baking powder or baking soda. And some doughnuts, like French crullers, get their rise through the magic of beaten eggs.

Stiff/Dense Donuts: Under proofed dough. Poke the dough, if it springs back too quickly they are under proofed and need more time. Cracked Donuts: The donuts could be under-proofed, you didn't get a clean cut on the donuts when cutting them out, or the dough was too cold.

Are baked donuts healthier than fried? Yes they are, as there is only a small amount of oil used which is sprayed on the donut pan rather than being deep fried into oil. How long can you store donuts? Store donuts in the fridge for up to 4 - 5 days.

Doughnuts can contain up to 10 to 20 grams of fat each and between 250 to 300 empty calories. This can raise your cholesterol levels and can increase your risk of having heart disease or a stroke. Too much sugar can lead to obesity, diabetes, heart disease, metabolic problems.

Dairy-based fillings are likely to go bad at room temperature, and jelly fillings can grow mold. It's best to refrigerate any leftover filled doughnuts in an airtight container. Refrigerated doughnuts will keep for 3-4 days.

Do lemon filled donuts need to be refrigerated? Yes. Due to the lemon curd filling, any leftover donuts must be refrigerated. Alternatively, you could store the unfilled donuts at room temperature and fill them with lemon curd prior to enjoying any leftovers.

' I'm not entirely sure how offensive that phrase is, so I'll only repeat it once. 'Amish crack' is a yeast-raised donut, fried, dipped in caramel, and sprinkled (heavily) with cinnamon-powdered sugar. It is the single best donut I've ever eaten in my life.

Use real cake flour – not DIY cake flour!

DIY substitutions don't really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Baking) won't absorb as much moisture, and you may end up with doughnuts that crumble while frying.

Place the donuts in the microwave for 5 seconds to freshen them up. When you're ready to enjoy one of your donuts, here's a good trick: place the donut on a plate and microwave it for a few seconds. This will soften, warm, and put moisture back into the donut—yum!

What is the white powder on doughnuts? ›

Titanium dioxide is what makes the powdered sugar doughnuts so white. If you buy something from an Eater link, Vox Media may earn a commission.

There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer. You can use it for pretty much any recipe you like.

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

Insert a toothpick into the donuts. If it comes out clean, the donuts are done baking. Allow the donuts to cool completely before adding the glaze. If the glaze is too thick, add slightly more milk.

Bavarian cream doughnuts are rolled in (powdered) sugar and made with pastry cream that has been mixed with whipped cream. Boston cream doughnuts are filled with vanilla pastry cream and dipped in chocolate.

In 15th century Germany, where sugar was hard to come by, they were often cooked savory with fillings like meat or mushroom. The Pilgrims and Dutch settlers brought doughnuts to America.

Lemon donuts are a sweet dessert that are usually fried, although for a less heavy version they can be baked. The batter is formed into a ring shape, similar to a bagel, but thinner and with a wider hole in the middle. The color is a yellow-cream tone and the flavor is sweet and tart.

Boston cream donuts are always topped with chocolate and filled with pastry cream, just like a Boston cream pie or my Boston cream cupcakes.