The Aussie Gourmet: Lemon Meringue Doughnuts

The Jewish Home | DECEMBER 1, 2022 In The K tchen

Lemon Meringue Pie Doughnuts

Pareve / Yields 12 doughnuts

By Naomi Nachman

I developed this doughnut recipe over 15 years ago when I ran the culinary arts program at Camp Dina. It was one of the most popular recipes that we baked. We always filled them with Oreos, but you can use your imagination to create your own masterpiece. I’ve used pulled brisket, lemon curd, dulce de leche, jam, and pie filling. When I wrote my book Perfect Flavors, I had to include the recipe for the doughnuts, and my friend Esther Mendlowitz a/k/a @the–culinary–trio shared with me her incredible lemon curd filling.

Doughnuts Ingredients

◦ 1 tablespoon dry yeast ◦ ¼ cup warm water ◦ ¼ cup plus 1 teaspoon sugar, divided ◦ ¾ cup soy milk ◦ 6 tablespoons canola oil ◦ 2 large eggs ◦ 1 teaspoon kosher salt ◦ 4 cups unbleached flour ◦ 5 cups vegetable or canola oil, for frying ◦ Powdered sugar, for dusting

Preparation 1. sprinkle yeast over warm water; sprinkle in 1 teaspoon sugar. let stand for 5 minutes until foamy. 2. blend soy milk, yeast mixture, re-

maining sugar, oil, eggs, and salt with 2 cups flour. Gradually add remaining flour to make smooth, soft dough. cover; let rise for 1½ hours. 3. Punch dough down; let it rest for 10 minutes. roll out the dough to ¼-inch thickness. Using an upside-down glass or cookie cutter, cut dough into rounds, about 2-3 inches in diameter.

Place on a floured surface; let rise again for ½ hour. 4. heat oil in a large pan until oil reaches 360°F. 5. carefully drop doughnuts into hot oil.

Keep oil at constant temperature; fry only 3-4 at a time, turning the doughnuts once, about 1½ minutes per side. 6. When doughnuts have cooled, fill with lemon curd and top with choice of toppings, below.

Lemon Curd Filling

Ingredients

◦ 3 eggs ◦ ¾ cup lemon juice ◦ 1 tablespoon lemon zest ◦ ¾ cup sugar ◦ ½ cup oil

Preparation 1. combine all ingredients in a medium saucepan over low heat, whisking all ingredients together. 2. once combined, turn heat to medium low (don’t rush it or the texture will be ruined). 3. continue to whisk continuously for 10-15 minutes until mixture thickens aND curd reaches a temperature of 180°F. 4. remove from heat. Place pan into an ice bath, continuing to whisk until mixture has cooled.

5. Use an injector or piping bag to fill doughnuts with lemon curd.

Topping

• Marshmallow fluff

• Crushed graham crackers

in a microwave-safe bowl, melt marshmallow fluff for a few seconds, until soft enough to spread.

Spread softened marshmallow fluff over doughnuts, then top with graham crackers.

For nicest presentation, use a torch or broiler to brown the top of the doughnut before serving.