Lemon Vanilla Donuts
11 servings
60 minutes
Lemon-vanilla donuts are a delicate treat with a crispy crust and airy texture that offers an exquisite blend of citrus freshness and warm vanilla sweetness. This recipe has roots in Italian cuisine, where baking has always been renowned for its refined flavors and aromas. Light, golden donuts are infused with subtle notes of lemon zest and vanilla extract, making them a true delight for gourmets. Their softness and airiness are achieved through carefully kneaded dough and resting time. These donuts pair perfectly with a cup of espresso or cappuccino, adding a touch of sunny Mediterranean to any moment of the day. Dusted with powdered sugar, they become not just a dessert but a small gastronomic celebration that awakens the senses and creates coziness.
1
Sift flour into a deep bowl, add sugar, yeast, zest, and mix.
- Wheat flour: 500 g
- Sugar: 80 g
- Dry yeast: 17 g
- Grated lemon zest: 1 g
2
Mix the egg, yolks, butter, milk, and vanilla extract separately.
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
- Butter: 50 g
- Milk: 250 ml
- Vanilla extract: 1.5 tablespoon
3
Pour the wet ingredients into the dry ones and knead a soft and elastic dough that doesn't stick to your hands.
4
Leave the dough in a warm place to rise for 1.5 hours.
5
Pinch off the dough in portions and shape into round donuts. Cover with a towel and let rise for 30 minutes.
6
Heat vegetable oil well in a pot (I used about 800 ml). It should sizzle slightly. Reduce the heat and fry the donuts, turning them occasionally to avoid them being raw inside.
- Sugar: 80 g
7
Place the ready donuts on a plate and sprinkle with powdered sugar.