Ingredients
- For the dough
- Â 600 g flour
- 20 g baking powder
- 2 beaten eggs
- 175 g icing sugar
- 150 ml milk
- 1 tbsp melted butter
- For the meringue glaze
- 100 g egg whites
- 180 g icing sugar
- 50 ml of water
- For the lemon cream
- 120 g lemon juice
- 2 eggs
- 135 g sugar
- 165 g soft butter
Instructions
Donuts
1. Mix the flour and baking powder together.
2. In another bowl, beat the eggs with the sugar. Add the milk and melted butter.
3. Add to the flour mixture. Work the dough by hand until it is homogeneous. Make a ball, cover with a damp cloth and leave it in the fridge for 2 hours.
4. On a baking tray covered with baking paper or a floured workstation, spread the dough to a thickness of 1 centimetre. Use cookie cutters to shape the doughnuts.
5. Heat the deep fryer to 190°C and dip the doughnuts into it. Turn them over when they are well browned so that they swell well on both sides. Drain on absorbent paper.
The meringue frosting
Cook the sugar and water at 114°C. Once the temperature is reached, beat the egg whites. When the syrup reaches 118°C, pour it in a stream over the egg whites in the mixer.
The lemon cream
Cook all the ingredients, except the butter, in a double boiler. At a tempera- ture of 60°C, add the butter piece by piece.
Assembly
Make small holes in the doughnuts and fill them with creamy lemon. Dip in the meringue while twisting it slightly to get a pointed tip of meringue. Burn with a blowtorch.
Recipe: Pierre Zehner
