I absolutely adore this recipe because it transforms simple ingredients into heavenly lemon-curd-filled treats that make my taste buds do a happy dance! Plus, there’s something super satisfying about creating these fluffy, golden donuts from scratch and sharing them with friends over a cozy coffee catch-up.
The citrus twist that my Zitronen Berliner German Lemon Donuts provides is simply delightful. This recipe calls for 3 1/4 cups of all-purpose flour, the slightest touch of lemon zest, and 1 cup of lemon curd lounging inside.
The thing I adore most, though, is the dusting of powdered sugar on top.
Ingredients
Provides carbohydrates and proteins; vital for imparting the desired texture to the dough.
Sugar in granulated form: Sweetens the dough; contributes to the yeast’s fermentation.
Leavens the dough; creates a light, airy texture: Active dry yeast.
Milk: Contributes moisture and richness; improves flavor and tenderness.
Lemon zest: Contributes a clean, citrus perfume; increases flavor depth.
Lemon curd: Filling with a punch; contrasting sweet-sour note.
Cooking oil: Utilized in deep frying; produces crispy exterior while trapping moisture inside.
Ingredient Quantities
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon salt
- 3/4 cup warm milk (about 110°F/45°C)
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup lemon curd, for filling
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
1. In a big bowl, blend the flour, sugar, yeast, and salt together until they are mixed well.
2. In another bowl, combine the warm milk, melted butter, eggs, vanilla extract, and lemon zest.
3. Slowly combine the wet ingredients with the dry ingredients, stirring until a dough takes shape.
4. The dough should be kneaded on a surface that has been lightly floured for about 8-10 minutes. The dough should be worked into a smooth, elastic state.
5. Put the dough in a bowl that has been greased, and cover it with a clean cloth. Allow the dough to rise in a warm spot for about 1 to
1.5 hours or until it has puffed up to a size twice that of a cold lump of dough.
6. Deflate the dough and roll it out to approximately 1/2 inch in thickness. Use a round cutter to cut out biscuits—well, there are different theories about what to call these. They could be called dumplings or biscuits; however, since they rise, we call them dumplings.
7. Arrange the rounds on a baking sheet lined with parchment paper, cover them with a cloth, and let them rise for another 30 minutes.
8. Pour vegetable oil into a heavy-bottomed pot to a depth of 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C). Working in batches, fry the donuts for 2-3 minutes on each side, or until they are a deep golden brown.
9. Using a slotted spoon, remove the donuts and allow them to drain on paper towels. Let them cool for a minute.
10. A piping bag filled with lemon curd enables the quick and easy assembly of these delightful donuts. They are the perfect companion to an afternoon cup of coffee or tea.
Equipment Needed
1. Large mixing bowl
2. Medium mixing bowl
3. Whisk or spoon for mixing
4. Measuring cups and spoons
5. Clean kitchen towels
6. Rolling pin
7. Flat surface for kneading
8. Greased bowl for dough rising
9. Round biscuit cutter
10. Baking sheet
11. Parchment paper
12. Heavy-bottomed pot
13. Slotted spoon
14. Paper towels
15. Cooking thermometer
16. Piping bag
FAQ
- Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can replace active dry yeast with an equal amount of instant yeast. There’s no need to proof instant yeast in water beforehand. - Q: How should I store leftover Zitronen Berliner?
A: Store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. - Q: Can I bake the donuts instead of frying them?
A: Yes, bake them in a preheated 350°F (175°C) oven for about 12-15 minutes until golden brown. They will be less traditional but still delicious. - Q: Is there an alternative to lemon curd for the filling?
A: You can use raspberry or apricot jam as an alternative filling for a different flavor profile. - Q: How do I know the oil is the right temperature for frying?
A: Use a thermometer to ensure the oil is at 350°F (175°C). Alternatively, drop a small piece of dough into the oil; it should sizzle and rise to the top. - Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it rise overnight in the refrigerator. Let it come to room temperature before shaping and frying.
Substitutions and Variations
You can use an equal amount of caster sugar in place of granulated sugar for a texture that is more delicate.
Substitute almond milk or another plant-based milk for warm milk to make this a dairy-free recipe.
For a dairy-free version, use vegan butter or coconut oil in place of unsalted butter.
Replace each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) to make the recipe vegan.
If lemon zest is not on hand, substitute lime zest or a few drops of lemon extract.
Pro Tips
1. Proof the Yeast: Before mixing the yeast with the dry ingredients, you can proof it by dissolving it in the warm milk with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy. This ensures the yeast is active.
2. Control the Oil Temperature: Keep the frying oil temperature steady between 350°F and 360°F. Use a candy thermometer to monitor the temperature to avoid burning the donuts or leaving them undercooked.
3. Kneading Technique: When kneading the dough, resist the urge to add too much additional flour. The dough should be slightly sticky but should become smooth and elastic as you knead.
4. Even Donut Sizes: Use a ruler when rolling out the dough to ensure it’s an even 1/2 inch thickness. Consistent thickness and size help the donuts cook evenly.
5. Lemon Curd Tips: If your lemon curd is too thick to pipe, gently heat it in a double boiler until it becomes more fluid, making it easier to fill the donuts evenly.
Zitronen Berliner German Lemon Donuts Recipe
My favorite Zitronen Berliner German Lemon Donuts Recipe
Equipment Needed:
1. Large mixing bowl
2. Medium mixing bowl
3. Whisk or spoon for mixing
4. Measuring cups and spoons
5. Clean kitchen towels
6. Rolling pin
7. Flat surface for kneading
8. Greased bowl for dough rising
9. Round biscuit cutter
10. Baking sheet
11. Parchment paper
12. Heavy-bottomed pot
13. Slotted spoon
14. Paper towels
15. Cooking thermometer
16. Piping bag
Ingredients:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon salt
- 3/4 cup warm milk (about 110°F/45°C)
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup lemon curd, for filling
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
1. In a big bowl, blend the flour, sugar, yeast, and salt together until they are mixed well.
2. In another bowl, combine the warm milk, melted butter, eggs, vanilla extract, and lemon zest.
3. Slowly combine the wet ingredients with the dry ingredients, stirring until a dough takes shape.
4. The dough should be kneaded on a surface that has been lightly floured for about 8-10 minutes. The dough should be worked into a smooth, elastic state.
5. Put the dough in a bowl that has been greased, and cover it with a clean cloth. Allow the dough to rise in a warm spot for about 1 to
1.5 hours or until it has puffed up to a size twice that of a cold lump of dough.
6. Deflate the dough and roll it out to approximately 1/2 inch in thickness. Use a round cutter to cut out biscuits—well, there are different theories about what to call these. They could be called dumplings or biscuits; however, since they rise, we call them dumplings.
7. Arrange the rounds on a baking sheet lined with parchment paper, cover them with a cloth, and let them rise for another 30 minutes.
8. Pour vegetable oil into a heavy-bottomed pot to a depth of 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C). Working in batches, fry the donuts for 2-3 minutes on each side, or until they are a deep golden brown.
9. Using a slotted spoon, remove the donuts and allow them to drain on paper towels. Let them cool for a minute.
10. A piping bag filled with lemon curd enables the quick and easy assembly of these delightful donuts. They are the perfect companion to an afternoon cup of coffee or tea.
