I’ve always said I love homemade baked doughnuts because they’re so quick and easy without hot oil to manage. And they are, but there is something about making real down and dirty deep-fried homemade doughnuts. I made these Lemon Doughnuts with Raspberry Cream for the last baking challenge for my GBBO Bake-Along.
These doughnuts are a variation of the lovely Kim-Joy’s final doughnuts for the Signature Bake on Season 6 but with American Measurements. Enjoy these homemade doughnuts with a big cup of tea or coffee or do like I did, try on and hand the rest over to a pack of teen boys.
Old Fashioned or Raised
The only doughnuts I’ve ever liked have been old
So I’ve always said, even as a kid, that I don’t like doughnuts. But I will eat an old fashioned if pressed, yet it’s not something I actively seek out. Yes, I’m as un-American as they come, I don’t like pie, and I don’t like doughnuts.
Watching the GBBO final for Season 6 and I had a choice for our Bake-Along: Homemade Doughnuts, Pitas over an open fire, or An Edible Landscape. A doughnut recipe seemed like the best bet.
My bakers can make any doughnut recipe they would like to make as long as it’s a raised doughnut. They can be rings OR filled. And they only need one dozen of them. Of course, they can mix and match and make six rings AND six filled whatever works for them.
I do want to have a Pita Challenge at some point. We’d probably need to give everyone the option of cooking in their oven as not everyone has a fire pit available to them. I think between seasons we’ll try some challenges just for fun.
About your Homemade Doughnuts
- the recipe as written on the GBBO site calls for about 1/2 cup less flour than I’ve found will work, the dough was too soft at 4 1/2 cups flour to hold itself together and just oozed everywhere-adding an extra half cup is just about perfect
- no need for a deep fat fryer, a heavy Dutch Oven will work
- these are raised doughnut and can be cut in rings OR rounds, you will probably want to fill the rounds, try my raspberry cream OR use jelly, whipping cream or even jam
- if you make ring doughnut you won’t need the filling but be sure to fry up your doughnut holes
- use a thermometer for the oil so you know it’s the right temperature, you’re aiming for between 360˚ and 375˚
- you will need 3-3 1/2 inch biscuit cutter or doughnut cutter, or use a jar or jar lid
- other tools you will need: parchment paper, plastic wrap, tongs, slotted spoon, tool for injecting filling (I used a
frostingbag, with a large tip, it worked fine)
This recipe for Lemon Doughnuts with Raspberry Cream is for the Great British Baking Show Bake-Along. Easy fresh homemade doughnuts? Yes, please!
- 5 cups Bread Flour, plus extra for kneading
- 4 tsp active yeast
- 1/3 cup Sugar
- 1 1/2 tsp salt
- 4 eggs
- 150 ml warm water
- 1 lemon, zest it for the doughnuts, then juice it for the glaze
- 1/2 cup unsalted softened butter
Raspberry Creme Pat (Pastry Cream)
- 1/2 cup frozen raspberries
- 2 TBSP water
- 1 1/4 cup milk
- 3 egg yolks
- 1/4 cup sugar
- 1 TBSP flour
- 3 TBSP corn starch, scant, you don't quite need 3 full TBSP
- 2 1/4 cups powdered sugar
- pinch salt
- 6 TBSP lemon juice
- in a mixer with a dough paddle the put flour, salt, yeast, sugar, eggs, zest of the lemon, and the water
- mix on low 5-8 minutes until a nice soft dough is formed
- add the softened butter and let it knead 2-3 more minutes
- place in an oiled bowl, cover and let double in size
- once the dough has doubled in size, punch it down, then sprinkle flour on a clean surface, and turn dough out and knead lightly
- pat it out to about 1 inch thick, dip your cutter in flour and cut out 12 doughnuts
- place on a cookie sheet lined with parchment, or on idvidual parchment squares, cover and let rise 20 minutes or so
- when ready to cook heat oil to about 360˚ in a deep fat fryer OR a dutch oven over medium heat
- cook circle doughnuts for 2-2 1/2 minutes per side, if using parchment squares slip the the dough into the oil with the parchment paper under it, then use tongs to pull the paper out of the oil
- remove cooked doughnuts with a slotted spoon, allow to to drain for a moment, then place on cooling rack over paper towels
- let doughnuts cool completely then using a frosting bag with a plain tip divide the raspberry cream between them, and then spoon some lemon glaze over each doughnut, let sit on rack until the glaze stops dripping
- mix the water and raspberries in a heavy bottom saucepan until they juice up, reduce heat and let cook down a little, and then strain, you want about a 1/4 cup of juice
- meanwhile heat milk over low heat until it steams
- whisk the egg yolks, flour, corn starch, and sugar together until smooth
- once the the milk is steaming remove from the heat, add a splash to the egg yolks and whisk well
- then pour it all in the pan with the milk
- cook and stir until it's thickened up
- remove from the heat, add the raspberry juice and 1 tsp vanilla, stir to combine
- put plastic wrap directly on the cream to cover it completley, refrigerate until ready to use
- if making ahead of time, place plastic wrap right on top of the glaze until ready to use
- juice the lemon and strain it
- mix the salt and powdered sugar together
- whisk the juice into the sugar 1 TBSP at a time, until a thick glaze is formed, you may not need all the lemon juice
Serving Size12 doughnuts
Amount Per Serving Calories 504Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 132mgSodium 435mgCarbohydrates 85gFiber 3gSugar 36gProtein 12g
This nutrition information was calculated using a computer program, results may vary.