Prune and Lemon Filled Doughnuts

Prune and Lemon Filled Doughnuts250 Image by: Prune and Lemon Filled Doughnuts250 Author: Canadian Living

Serve these doughnuts warm to holiday houseguests and they'll never want to leave. The prune and lemon filling gives these a sweet and sophisticated flavour, but you can substitute whatever jam you have on hand if you prefer. Save the scraps from the second round of doughnuts to fry and roll in sugar as a bonus treat.
 

  • Portion size 20 servings
  • Credits : Canadian Living: Holiday 2012

Ingredients

  • 1 1/4 teaspoon active dry yeast
  • 1/2 cup milk
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 8 cups vegetable oil
  • 1 egg beaten
Cinnamon Sugar:
  • 1/2 cup instant dissolving (fruit/berry) sugar
  • 1/2 teaspoon cinnamon
Prune and Lemon Filling:
  • 1/2 cup pitted prunes
  • 1 tablespoon liquid honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon

Method

Stir yeast with 1 tbsp warm water; let stand until foamy, about 10 minutes.

Meanwhile, in small saucepan, bring milk to simmer. Remove from heat; stir in sugar and salt. Let cool to lukewarm.

In large bowl, stir together 1-1/2 cups of the flour, 1 tbsp of the oil, egg, milk mixture and yeast mixture to make soft dough. Turn out onto floured surface; knead until smooth and elastic, 5 to 8 minutes, adding as much of the remaining flour as necessary to prevent sticking.

Place in large greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Prune and Lemon Filling: In food processor, purée together prunes, honey, lemon juice and cinnamon until in thick paste, about 30 seconds.

On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) round cutter, cut out rounds. To make each doughnut, gently stretch 1 round to 2-inch (5 cm) diameter; spoon 1 tsp filling onto centre. Stretch second round and place over first to cover filling; pinch edge. Using cutter, re-cut each round to seal edge.

Transfer doughnuts to lightly floured baking sheet; cover and let rise in warm, draft-free place until puffed, about 30 minutes.

Gather scraps and press into ball; cover and let rise in warm, draft-free place until doubled in bulk, about 45 minutes. Roll out, cut and fill as directed.

Cinnamon Sugar: Stir sugar with cinnamon; set aside.

In deep-fryer or deep saucepan, heat remaining oil until deep-fryer thermometer registers 350°F (180°C). Deep-fry doughnuts, 3 at a time and turning once (if doughnuts refuse to turn, submerge with slotted spoon), until golden, 1 to 2 minutes. Drain on paper towel–lined plate. Toss warm doughnuts with cinnamon sugar; serve immediately.

Nutritional facts Per doughnut: about

  • Fibre 1 g
  • Sodium 40 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 92.0
  • Total fat 4 g
  • Potassium 53 mg
  • Cholesterol 10 mg
  • Saturated fat trace
  • Total carbohydrate 14 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Prune and Lemon Filled Doughnuts

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