Lemon Curd Donuts (Vegan and Gluten-Free)
Try this Lemon Curd Donuts vegan and gluten-free recipe
Try this Lemon Curd Donuts vegan and gluten-free recipe
- 1/2 cup water
- 1 tablespoon lemon juice
- pinch of salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- 1 cup granulated sugar
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 cup soy milk
- peanut oil for frying
- zest of one lemon
- 3 tablespoons coconut oil
- 2 teaspoons fine sea salt
- 5 teaspoons active dry yeast
- 1/2 cup water warm but not hot
- 4 cups gluten-free all-purpose flour (i use bob's red mil
- 2 teaspoons xanthan gum
- 1/2 cup soy milk
- 5 tablespoons coconut oil
- zest of one lemon (about a tablespoon)
- 3/4 cup coconut cream (note: i use the kind at trader joe'
- 1 cup freshly squeezed lemon juice strained to remove pulp and seeds
- Carbohydrate 2.3842337505159 g
- Cholesterol 17.1041666666667 mg
- Fat 10.2436793334163 g
- Fiber 0.301963002535667 g
- Protein 0.991391833491312 g
- Saturated Fat 7.08301183334305 g
- Serving Size 1 1 Serving (45g)
- Sodium 199.459888335904 mg
- Sugar 2.08227074798024 g
- Trans Fat 0.853104100008664 g
- Calories 102 calories
Step-by-step
- Whisk together yeast and a pinch of sugar with the water and let stand until foamy, about 3 minutes.
- Sift together the flour, xanthan gum, salt, baking soda, and cream of tartar in a large bowl and set aside.
- Combine the soy milk and coconut oil until incorporated. (If the coconut oil is in a solid state, you'll have to heat up the mixture slightly.)
- Add the foamy yeast mixture, then the sugar, lemon zest, coconut cream, lemon juice, and vanilla extract and stir to combine.
- Using a wooden spoon, stir in 3 1/2 cups of flour, one cup at a time.
- When dough becomes too stiff to stir, turn out onto floured surface and work flour into the dough with your hands. You should have a smooth, slightly sticky, elastic dough. Add more flour as necessary.
- Gather the dough into a ball and transfer it to a lightly oiled large bowl. Turn to coat, then cover with plastic wrap.
- Let the dough rise until doubled in volume (around 2 hours) in a warm, draft-free place.
- Punch down the dough and wrap it tightly in plastic (it'll want to rise in the fridge, so it's important to wrap it well).
- Chill in the fridge for at least 2 hours or overnight.
- When dough is chilled, remove it from the fridge and let it rest for 30 minutes or so at room temperature.
- Roll it out onto a floured surface until about 1/3 inch thick. (If it's too crumbly to roll, just cover it loosely with plastic wrap and give it a little more time to warm up.)
- Using a doughnut cutter (I used a small one about 1 1/2 inches in diameter), cut out rounds.
- Re-roll the dough scraps to cut out a few more doughnuts.
- Transfer to a baking sheet lined with parchment paper as you go. You should get around 15 doughnuts if using a full-sized donut cutter (3 inches in diameter or so), or roughly 30 if using a small one like I did.
- Cover donuts with plastic wrap loosely and let them rise for about 30-40 minutes.
- In a large pot or deep skillet, heat up the peanut oil to 365 degrees.
- Prepare a rack by lining with several paper towels and fry the donuts for about a minute on each side, until cooked through and golden brown.
- Transfer with a slotted spoon onto the paper towels as you fry. Be careful to not let the oil get too hot or too cold; keep it between 375 and 350 degrees as best as you can.
- Whisk together lemon juice, water, sugar, cornstarch, and salt in a medium saucepan.
- Heat mixture over medium heat until boiling, whisking constantly; then, stop whisking and let it boil for a couple of minutes. It should be clear and thickened.
- Remove from heat, stir in soy milk and coconut oil, pass through a fine-mesh sieve to remove any lumps, and refrigerate until chilled.
- Pulse sugar and lemon zest in a food processor.
- Fit a pastry piping bag with a narrow round tip and fill with chilled curd.
- Poke a hole into the side of each donut using a straw or similarly shaped utensil (I used the handle of a narrow iced tea spoon).
- Poke the donut with the piping tip and squeeze curd into donut until you feel resistance (it won't take much).
- To glaze and finish donuts, thin out a 1/4 cup or so of the curd with some water, then dip the top of each donut in the lemon sugar.
- If it melts quickly, re-dip in sugar.
- Serve ASAP.
A Weekend Baking Project: Vegan and Gluten-Free Lemon Curd Donuts
The aroma of freshly baked donuts is unparalleled. That warm, yeasty smell mingling with the bright, tangy scent of lemon – oh, the pure bliss! This weekend, I decided to tackle something a bit more challenging than my usual banana bread: vegan and gluten-free lemon curd donuts. The thought initially filled me with a touch of apprehension. Gluten-free baking is notoriously tricky, and vegan baking adds another layer of complexity. But I'm always up for a culinary adventure, and the promise of these delightful treats spurred me on.
I've always loved the bright, zesty flavor of lemon curd, and pairing it with the soft, airy texture of a donut seemed like a match made in heaven. The recipe I found was a little intimidating at first glance – a long list of ingredients and a multi-step process – but I took my time, followed the instructions carefully, and soon enough, I was rewarded with a batch of golden-brown, perfectly formed donuts. The best part? They were absolutely delicious! The subtle sweetness of the donuts complemented the tartness of the lemon curd beautifully. Each bite was a burst of sunshine in a single, delectable morsel. The gluten-free aspect was a nice bonus, making these treats accessible to a wider range of friends and family.
The process itself was a journey of discovery. I learned about the importance of using the right type of flour for gluten-free baking, the subtle art of making a vegan curd that actually tasted like lemon curd, and the knack for frying donuts without burning them or ending up with an oily mess. It’s not just about the recipe; it's about the experience, the learning, and the sheer satisfaction of creating something from scratch that tastes this good. Now, I wouldn't say I'm a professional baker by any stretch of the imagination (my kitchen frequently bears witness to flour-dust explosions and moments of near-panic), but conquering this recipe has boosted my confidence in the kitchen. The sense of accomplishment is incredible, more rewarding than any store-bought donut could ever provide.
Tips for success: Don't rush the rising process. Let the dough rise completely to ensure light and fluffy donuts. Ensure your oil temperature is correct for even frying. Don't overcrowd the pan when frying the donuts – this will lower the oil temperature and result in soggy donuts. Make sure your lemon curd is well chilled before piping it into the donuts. The colder curd will hold its shape better. And most importantly, have fun! Baking is a rewarding experience. Get involved with the entire process and you'll not only get delicious treats but also gain great satisfaction from mastering a new skill. So, if you’re feeling adventurous, I highly recommend trying this recipe. It's a bit of work, yes, but it’s worth every single minute.
This recipe has become a staple in my weekend routine. Now it’s my go-to when I want to create a special treat for myself or my friends. It has even inspired me to try other creative baking projects, pushing my culinary skills and confidence. But no matter what baking adventures I embark on, these lemon curd donuts will always hold a special place in my baking heart.
Next time you’re looking for a fun and rewarding baking project, give these vegan and gluten-free lemon curd donuts a try. It is a taste of sunshine, a little bit of challenge and a whole lot of satisfaction. I hope you enjoy them as much as I do. Happy baking!
