Soft Christmas Donuts with Candied Lemon & Fresh Zest
Bring a sunny note to your holidays with these revisited Christmas donuts. The sweetness of the leavened dough meets the intense tang of candied lemon and the freshness of zest, for an airy and fragrant result. Covered with a snow of icing sugar, these soft treats promise a festive and gourmet moment, perfect for brightening up the winter period.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Activate the yeast in the warm milk and let it foam for 10 min.
- 2
Prepare the fresh lemon zest and finely chop the candied lemon.
- 3
In a bowl, mix flour, sugar, and salt. Add the milk-yeast mixture, eggs, then the lemon aromatics.
- 4
Knead for 5 min, incorporate the melted butter and knead for another 5-7 min until you get a smooth dough.
- 5
Let the dough rise for 1h to 1h30 in a warm place, until doubled in size.
- 6
Punch down the dough, form 25-30g balls and place them on a floured tray.
- 7
Let rise again for 20 min.
- 8
Fry the donuts in small batches in oil at 170-175°C for 2-3 min, until golden.
- 9
Drain on paper towels, let cool slightly and dust with icing sugar before serving.
- Drain the candied lemon well to avoid too wet dough.
- Use only the coloured part of the zest, the white is bitter.
- Control the oil temperature with a thermometer (170-175°C) for golden, non-greasy donuts.
- Do not overcrowd the fryer to maintain the temperature.
- Dust with icing sugar at the last moment for a nice powdery layer.
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