Ingredients with Measurements:
For the doughnuts:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For the lemon curd:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon lemon zest
For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- Deep-fry thermometer
- Piping bag with a small round tip
- Kitchen torch
Step-by-step instructions:
For the doughnuts:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat 2 inches of vegetable oil in a large pot over medium-high heat until it reaches 375°F on a deep-fry thermometer.
5. Use a small cookie scoop or spoon to drop the doughnut batter into the hot oil, frying 3-4 at a time until golden brown on both sides.
6. Use a slotted spoon to transfer the doughnuts to a wire rack to cool.
For the lemon curd:
1. In a medium saucepan, whisk together the egg yolks, sugar, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
3. Remove from heat and stir in the cubed butter and lemon zest until smooth.
4. Transfer the lemon curd to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator until ready to use.
For the meringue:
1. In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
Assembly:
1. Use a piping bag fitted with a small round tip to fill each doughnut with lemon curd.
2. Pipe a swirl of meringue onto the top of each doughnut, covering the lemon curd completely.
3. Use a kitchen torch to lightly brown the meringue, being careful not to burn it.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature for frying: 375°F
Serving size:
This recipe makes 12-15 doughnuts.
Nutritional information:
Calories per serving: 280
Fat: 11g
Carbohydrates: 41g
Protein: 5g
Sodium: 180mg
Sugar: 24g
Substitutions for ingredients:
- You can use any type of milk you prefer.
- If you don't have cream of tartar, you can substitute with 1 teaspoon of white vinegar or lemon juice.
- You can use store-bought lemon curd instead of making your own.
Variations:
- You can add a teaspoon of cinnamon or nutmeg to the doughnut batter for a spiced flavor.
- You can use lime or orange juice and zest instead of lemon for a different citrus flavor.
- You can add a tablespoon of poppy seeds to the lemon curd for a crunchy texture.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the doughnuts to ensure they cook evenly and don't become greasy.
- Use a small cookie scoop or spoon to drop the doughnut batter into the hot oil to make them uniform in size.
- Chill the lemon curd in the refrigerator before filling the doughnuts to make it easier to handle.
- Use a kitchen torch to lightly brown the meringue, being careful not to burn it.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them on a baking sheet and bake in a 350°F oven for 5-7 minutes until warmed through.
Presentation ideas:
Arrange the doughnuts on a platter and sprinkle with powdered sugar for a simple presentation.
Garnishes:
You can garnish the doughnuts with fresh berries, mint leaves, or a drizzle of melted white chocolate.
Pairings:
Serve the doughnuts with a cup of hot coffee or tea for a delicious breakfast or dessert.
Suggested side dishes:
These doughnuts are a sweet treat on their own and don't require any side dishes.
Troubleshooting advice:
- If the doughnuts are too greasy, the oil may not be at the correct temperature or the doughnuts may have been fried for too long.
- If the meringue doesn't hold its shape, make sure the egg whites are at room temperature and that there is no yolk in the mixture.
Food safety advice:
Make sure to handle the hot oil carefully and use a deep-fry thermometer to ensure it doesn't overheat and become a fire hazard.
Food history:
Fasnacht doughnuts are a traditional German pastry typically eaten on Shrove Tuesday, the day before the start of Lent. They are similar to doughnuts but are made with mashed potatoes in the dough for a denser texture.
Flavor profiles:
These lemon meringue fasnacht doughnuts are sweet, tangy, and creamy with a crispy fried exterior and fluffy meringue topping.
Serving suggestions:
Serve these doughnuts as a special breakfast treat or as a dessert for a dinner party.
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