Homemade Lemon Doughnuts with Raspberry Cream cut in half with cream exposed
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Lemon Doughnuts with Raspberry Cream

This recipe for Lemon Doughnuts with Raspberry Cream is for the Great British Baking Show Bake-Along. Easy fresh homemade doughnuts? Yes, please!
Prep Time40 mins
Cook Time30 mins
Total Time2 hrs 10 mins
Course: Breakfast
Cuisine: GBBO Inspired
Servings: 12 doughnuts


Lemon Doughnuts

  • 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

Lemon Glaze

  • 2 1/4 cups powdered sugar
  • pinch salt
  • 6 TBSP lemon juice


Lemon Doughnuts

  • 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

Raspberry Cream

  • 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

Lemon Glaze

  • 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