Homemade Lemon Doughnuts Recipes

Steps:

• Preheat fryer to 375 degrees F. with canola oil.
• In a medium sized bowl, cream together shortening, mascarpone and sugar. In a measuring cup mix together buttermilk, egg, vanilla, lemon juice and zest. Slowly beat in egg mixture. Once well blended slowly add flour, baking soda, baking powder and salt.
• Roll dough out on a floured surface until 1/3-inch thick. Punch out doughnuts with a 1 1/2-inch biscuit cutter or donut cutter. Let stand 10 minutes. Fry until golden. Remove from fryer and dust with powdered sugar. Serve with fresh berries.

Steps:

• Pour warm milk into large bowl; stir in yeast until dissolved. Add 2 cups of the flour, granulated sugar, salt, and eggs; mix with electric mixer on low speed 30 seconds, scraping bowl occasionally. On medium speed, beat 2 minutes, scraping bowl occasionally. Add butter, 1 tablespoon at a time, mixing well after each addition. Stir in enough remaining flour, 1/2 cup at a time, to form dough easy to handle.
• Place dough on lightly floured surface. Knead dough 2 minutes or until dough is smooth and springy. Grease large bowl with butter. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 45 minutes or until dough has doubled in size.
• Sprinkle 2 cookie sheets with flour; set aside. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough into 16x8-inch rectangle. Using sharp knife or pizza cutter, cut dough into 8 rows by 4 rows, forming 32 squares (pieces may be slightly uneven in shape, especially corners, since dough stretches when cut). On lightly floured surface, dust both sides of each piece with flour; place on cookie sheets about 2 inches apart. Loosely cover doughnuts with plastic wrap sprayed with cooking spray; let rise in warm place about 30 to 40 minutes or until slightly risen.
• In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches oil to 325°F over medium heat. Cover cooling rack with paper towels. Fry doughnuts in oil, 4 to 5 at a time, about 1 minute per side, until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Cool completely, about 30 minutes.
• Fill decorating bag fitted with writing tip (1/4-inch opening) with lemon curd. To fill each doughnut, while holding doughnut in hand, insert tip into side of doughnut. Slowly squeeze about 1 tablespoon lemon curd into center until you feel the doughnut plump up, moving tip from one side to the other to completely fill doughnut. Sprinkle filled doughnuts with powdered sugar.