Cherry Lemonade Doughnuts
Classic ring doughnuts with a refreshing Cherry Lemonade glaze and mini doughnut holes filled with cherry jam and coated in lemon sugar.
- 150 milliliters whole milk, warm
- 7 grams easy bake yeast
- 225 grams strong white flour
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1 1/2 teaspoon caster sugar
- 50 grams unsalted butter, melted
- 1 medium egg
- Vegetable oil, for frying
- Caster sugar, to garnish
- Cherry Lemonade Glaze:
- 200 grams icing sugar
- 80 grams unsalted butter, melted
- 100 grams cherries
- Lemon juice, to taste
- 1 tablespoon icing sugar
- Caster sugar
- Lemon zest
- Cherry jam
- Pour the warm milk into a jar and stir in the yeast and 1/2 teaspoon of caster sugar. Leave for a few minutes until frothy.
- In a large bowl whisk together the flour and salt. Mix together the caster sugar and lemon zest and add it to the bowl. Stir until well combined and then create a well in the centre, pour in the frothy mixture followed by the melted butter and egg. Stir until well combined.
- Tip dough out onto a floured work surface and knead for 5 minutes. Flour hands and surface as needed. The dough is meant to be sticky so try not to add too much extra flour.
- Place dough back into the bowl and cover with cling film. Leave in a warm place until doubled in size (around 1 to 1 1/2 hours).
- Once risen, punch down the dough and knead for a few minutes. Using a rolling pin, roll out dough to 1/2 inch thick and use a floured cookie cutter to cut out the doughnuts.
- Taking a smaller cookie cutter, cut holes out of the centre of each doughnut. Use the excess dough to make more doughnut holes. Arrange the ring doughnuts and doughnut holes onto a floured tray, cover with clingfilm and leave to double in size a second time (around 20-30 minutes).
- Once risen fry the ring doughnuts in vegetable oil at 180°C, 2 or 3 at a time, for 2-3 minutes. Make sure to rotate a few times. Place the cooked doughnuts on a sheet of kitchen roll to drain off excess oil. The doughnut holes will only take 1 minute to fry.
- Once cool enough to handle, roll the doughnut holes in caster sugar mixed with lemon zest before filling with cherry jam.
- For the cherry glaze, blitz together pitted cherries with the lemon juice and icing sugar. Sieve to remove any cherry skin.
- In a bowl stir together the melted butter with the sifted icing sugar until combined. Stir in sieved cherry mixture a little at a time until you have reached your desired consistency.
- Dip the top of the ring doughnuts into the glaze and leave to set. Enjoy :D