Description
These Lemon Cheesecake Doughnuts are a delightful fusion of fluffy, yeast-raised doughnuts filled with a tangy and creamy lemon cheesecake filling. Fried to golden perfection and garnished with fresh lemon slices and mint, these doughnuts offer a perfect balance of sweet, tart, and rich flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
Doughnuts
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 2 eggs
- 4 tbsp butter, melted
- 2 tsp active dry yeast
- Milk (amount not specified; approximately 1 cup warm milk)
- Oil, for frying (enough to fill a deep pan)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup icing sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- 2 tbsp lemon curd
Garnish
- Lemon slices
- Fresh mint leaves
Instructions
- Make the Dough: In a large bowl, combine warm milk with active dry yeast and let it activate for about 5 minutes. Then add flour, sugar, salt, eggs, and melted butter. Mix together until a dough forms.
- Knead the Dough: Knead the dough on a floured surface until it is smooth and elastic, about 8-10 minutes. Place it back in a greased bowl, cover, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Shape the Doughnuts: Once risen, punch down the dough and divide it into small balls about 1 to 1.5 inches in diameter. Set aside on a tray.
- Heat the Oil: Heat oil in a deep pan or fryer to 350°F (175°C), ensuring there is enough oil for doughnuts to float and fry evenly.
- Fry the Doughnuts: Fry the dough balls in batches, turning occasionally, for about 2-3 minutes per side until golden brown and cooked through.
- Drain and Coat: Remove doughnuts from oil with a slotted spoon, drain on paper towels. While still warm, roll them in granulated sugar to coat evenly.
- Prepare Cheesecake Filling: In a mixing bowl, combine softened cream cheese, icing sugar, lemon juice, lemon zest, and lemon curd. Mix until smooth and creamy, ensuring no lumps remain.
- Fill the Doughnuts: When doughnuts have cooled to room temperature, use a piping bag fitted with a small round tip to inject the lemon cheesecake filling into the center of each doughnut.
- Decorate: Garnish each filled doughnut with a thin lemon slice and a fresh mint leaf for an elegant presentation.
- Serve: Enjoy the lemon cheesecake doughnuts fresh for the best texture and flavor.
Notes
- Use warm milk (about 100-110°F) to activate the yeast properly.
- Ensure oil temperature stays consistent at 350°F to avoid greasy or undercooked doughnuts.
- Allow doughnuts to cool before filling to prevent filling from melting.
- You can substitute lemon curd with additional lemon zest and juice if unavailable.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
