Candied Lemon Zest For French Doughnuts Recipes

Steps:

• Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

Steps:

• Heat oil in a low-sided 6-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Cut thirty 4-inch squares out of parchment. Line two baking pans with paper towels.
• Meanwhile, sift the flour into a medium bowl. In a medium saucepan, combine the milk, salt, sugar, and butter. Bring to a full boil over medium-high heat. Remove from heat; add the sifted flour, all at once, stirring constantly until flour has been incorporated. Return to heat; cook, stirring constantly, until the dough pulls away from sides, about 30 seconds. Remove pan from heat.
• Transfer dough to bowl of an electric mixer fitted with paddle attachment. Beat on low speed until the bowl is warm to the touch, 4 to 5 minutes. Add eggs, one at a time, beating until each egg has been incorporated before adding the next. Stir in poppy seeds.
• Coat a baking pan with cooking spray, spread 5 squares of parchment on top, and generously spray parchment. Fit a large pastry bag with a #4 star tip; fill with dough. In one continuous stroke, pipe a 2 1/2-inch double-layer circle onto each square.
• Carefully lifting squares, gently slide 5 doughnuts into oil. Cook until golden brown, about 2 minutes. Using a slotted spoon, turn over; continue cooking until evenly browned, about 2 minutes more. Transfer to lined baking pans; let rest until cool enough to handle.
• Repeat steps 4 and 5 with remaining parchment squares and dough.
• Coat doughnuts with lemon glaze. Sprinkle with lemon zest and a pinch of poppy seeds. Transfer to a wire rack to set; serve.

Steps:

• Using a vegetable peeler, peel zest from lemons. Use a knife to remove any white pith; cut zest as thinly as possible.
• Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
• In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

Steps:

• Use a vegetable peeler to remove the zest from the lemons, keeping the strips as long as possible. Use a paring knife to remove the bitter white pith from the zest, and discard. Using a sharp chef's knife, finely julienne the strips of zest, and then place them in a small bowl. Cover the zest with boiling water; let stand for 30 minutes, then drain.
• Heat the sugar and cool water in a small saucepan over medium-high heat. Bring the mixture to a boil, stir until the sugar is completely dissolved, then add the julienned zest. Reduce the heat to medium-low, and cook for 10 minutes. Remove from the heat, cover, and let stand at room temperature overnight. Remove the zest, and drain on wire rack. Roll the zest in the sugar. Dry on a wire rack. The zest can be stored in an airtight container for up to 2 weeks.