Description
These Lemon Cheesecake Doughnuts combine the fluffy, golden-fried texture of classic doughnuts with a smooth, tangy lemon cheesecake filling. Perfectly sweetened and infused with fresh lemon zest and juice, these doughnuts are a delightful treat decorated with lemon slices and fresh mint leaves, offering a refreshing twist on a traditional favorite.
Ingredients
Scale
Doughnut Dough
- 1 cup milk (warm)
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 4 tablespoons butter, melted
- 2 teaspoons active dry yeast
- Oil for frying (about 4 cups)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup icing sugar (powdered sugar)
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2 tablespoons lemon curd
Garnish
- Lemon slices
- Fresh mint leaves
- Extra granulated sugar for coating
Instructions
- Make the Dough: In a large bowl, combine warm milk, active dry yeast, flour, granulated sugar, salt, eggs, and melted butter. Mix until all ingredients are well incorporated into a sticky dough.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Place the dough back into the bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Doughnuts: Once the dough has risen, punch it down gently and divide it into small balls approximately 1 to 1.5 inches in diameter. Arrange them on a surface ready for frying.
- Heat the Oil: In a deep pan or fryer, heat enough oil to submerge the doughnuts to 350°F (175°C).
- Fry the Doughnuts: Carefully drop the dough balls into the hot oil in batches, frying each side for about 2-3 minutes or until they turn a golden brown color. Use a slotted spoon to turn them over as needed to ensure even frying.
- Drain and Coat: Remove the fried doughnuts from the oil and place them on paper towels to absorb excess oil. While still warm, roll each doughnut in granulated sugar to coat evenly.
- Prepare the Cheesecake Filling: In a mixing bowl, combine softened cream cheese, icing sugar, lemon juice, lemon zest, and lemon curd. Beat the mixture until it is smooth, creamy, and well blended.
- Fill the Doughnuts: When the 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 sprig of fresh mint for an attractive presentation and a fresh burst of flavor.
- Serve and Enjoy: These delightful lemon cheesecake doughnuts are best enjoyed fresh as a sweet treat or dessert.
Notes
- Make sure the milk is warm but not hot to activate the yeast effectively.
- You can adjust the amount of sugar coating to your taste preference.
- If lemon curd is unavailable, substitute with additional lemon juice and a bit of sugar for sweetness.
- To keep doughnuts fresh, store in an airtight container at room temperature for up to 2 days.
- Use fresh lemon zest for the best citrus flavor.
