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Ингредиенты
- 4 1/4 c. All-purpose flour, approximately
- 2 pkt Yeast
- 2/3 c. Hot water
- 1 2/3 c. Sugar
- 1/4 c. Lowfat milk
- 6 x Egg yolks, lightly beaten
- 2 tsp Salt
- 1/2 Tbsp. Lemon zest
- 5 Tbsp. Unsalted butter, at room temperature Vegetable oil for deep frying
- 1 pt Vanilla ice cream, (optional)
- 4 x Lemons
- 1 c. Sugar
- 1/2 quart Lowfat milk
- 2 x Egg yolks
- 1 whl egg
- 1/8 c. Cornstarch
- 3 Tbsp. Butter
- 1 Tbsp. Lemon juice
- 1/2 c. Cream
- 2 pt Huckleberries
- 1 x Granny Smith apple peeled, cored, finely diced
- 1 x Orange, Zest of
- 1/2 c. Water Muscavado dark sugar for dusting the outside of the donut
- 1/2 c. Lemon juice
- 1 3/4 x Sugar
- 1 x Vanilla bean, split and scraped
- 3 x Apples, peeled, cored, and finely diced
- 2 c. Water
- 1 x Quince
Инструкции
- The night before or possibly early in the day, place 2 c. flour, 1/2 packet yeast and 2/3 c. hot water in a large bowl. Mix with wooden spoon till blended, cover with plastic wrap. Set aside at room temperature 10 to 12 hrs. Mix should double. Chill if not ready to continue with recipe.
- Set 1/3 c. flour aside. Place remaining flour on a work surface. Make a well in center, and add in risen flour-yeast mix, remaining yeast, lowfat milk, egg yolks, 2/3 c. sugar, salt, lemon zest and butter. Work flour into other ingredients from outside to center, forming a sticky mass. Knead by hand or possibly machine 10 to 15 min, adding more flour if needed, till barely sticky and very elastic. Place dough in lightly floured bowl. Cover.
- Chill at least1 1/2 hrs.
- No more than 8 hrs before serving, roll out dough to about 1/2 inch thick on floured surface.
- Allow to sit 20 min. Place remaining sugar on a salad-sized plate.
- Meanwhile, in a wok or possibly large saucepan, heat oil 2 to 3 inches deep to 360 degrees (no hotter than 375 degrees). Using a 3 1/2-inch biscuit cutter, cut 8 rounds, or possibly use a 2 1/2-inch cutter to make 12 rounds. Scraps can be kneaded briefly, then rerolled. Place in oil, and fry till brown, 90 seconds or possibly so on each side. Place cooked doughnuts on several thickness of paper towel to absorb excess oil, then immediately roll in sugar on plate.
- Using a pastry tube, fill hot doughnuts with alternate mixtures. Or possibly poke a hole in each with the narrow end of a wooden spoon, and force in filling through a funnel. Serve with ice cream, if you like.
- LEMON CREAM FILLING:Wash and zest 4 lemons. Add in the zest to the lowfat milk and set aside.
- Segment the lemons and place into an airtight container. Cover the segments with 1/2 c. of the sugar and let sit overnight.
- It is important to measure out all your ingredients before you start this process as the pastry cream can curdle very fast.
- Add in 1/41/4 c. of the sugar to the lowfat milk and zest and heat over medium heat.
- Whip the yolks and egg with the remaining 1/4 c. of the sugar the cornstarch.
- When the lowfat milk comes to a boil, temper the Large eggs by adding a small bit of the boiling liquid to the Large eggs, then add in the egg mix back into the pot and cook till the mix is thick and the starch has been cooked out.
- Quickly remove the mix from the pot and pour into a bowl set over ice.
- Whisk in the butter, lemon juice.
- continued in part 2
