Lemon{ade} Meringue Donuts!
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes a dozen donuts
Preparation time: 30 minutes
Cooking time: 10 minutes plus 40 minutes resting time
- 1.5 cups plain flour plus extra for cutting and rolling
- 1/2 tablespoon instant dried yeast
- 3 tablespoons caster or superfine sugar
- 3/4 cup buttermilk
- 50g/17ozs butter, softened
- Oil for deep frying
- 2 cups sugar for rolling
- 3x10g sachets sherbert
- 300g lemon curd
- 1 egg white
- 1 cup caster or superfine sugar
Step 1 - Place the flour, yeast and sugar in the bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Add the buttermilk and butter and knead until it becomes elastic.
Step 2 - Line a tray with parchment. Flour a bench lightly and roll dough out until an inch thick. Using a small 5cm/2inch cutter dipped in the flour, cut out rounds and place them an inch apart on the tray. Place in a warm, draught free area to rise.
Step 3 - Heat oil in a large heavy based pot until it reaches 185C/365F. Place the donuts in making sure not to overcrowd the pan. Cook for 1 minute on each side. Drain on a double layer of absorbent paper. Empty the sugar into a wide plate with a rim and mix with two sachets of the sherbert. Roll the donuts in the sherbert sugar.
Step 4 - Fit an electric mixer with a balloon whisk and whip the egg white until foamy. Gradually add in the 1 cup of caster/superfine sugar and whip until soft peaks form. Add the third sachet of sherbert and it will make the egg white even stiffer and robust.
Step 5 - Fit two piping bags with star tips and fill one with lemon curd and the other with the meringue. Fill the donuts halfway with lemon curd and then the meringue.