Irresistible Double Lemon Glazed Doughnuts: A Zesty Homemade Treat & Cookbook Review

Experience the pure delight of fried lemon doughnuts, freshly made and generously dunked in a vibrant, tangy lemon glaze. This recipe promises a burst of sunshine in every bite, making it an instant favorite for any dessert lover.

Today marks a special occasion as I have the distinct honor of hosting cookbook author Dede Wilson’s next stop on her highly anticipated blog tour. This tour celebrates the upcoming release of her new book, “A Baker’s Field Guide To Doughnuts,” which is set to hit shelves on September 18, 2012. For someone who has never ventured into the world of homemade doughnuts before, this book felt like the perfect invitation to “test the waters” and embark on a delicious new baking adventure.

The title, “A Baker’s Field Guide,” truly resonated with me, implying that even a novice like myself should be able to pick up this book, follow its guidance, and successfully create the recipes without any prior doughnut-making experience. With a tempting list of recipes to choose from for this tour, my initial inclination was to try a cream-filled doughnut. However, practicality won out, and I decided it would be wiser to begin with a foundational recipe before attempting more intricate fillings. Given my profound love for all things lemon – a flavor I often find even more captivating than chocolate – it was no surprise that I gravitated towards the “Double Lemon Glazed Doughnuts.”

Admittedly, doughnuts are not a frequent indulgence for me. Yet, after the incredible experience of frying these golden-brown beauties, I found myself enjoying a couple, still warm and incredibly fresh. A wise friend once shared a culinary truth with me: “Nothing beats eating doughnuts fresh from the fryer.” Her words rang absolutely true; the texture, the warmth, and the immediate burst of flavor were simply incomparable.

Overcoming the Frying Fear: A Journey into Delicious Deep-Fried Doughnuts

Now for a candid confession: I have always harbored a strong dislike for frying anything. My aversion isn’t rooted in health concerns or the inherent danger of working with hot oil, but rather the sheer waste of oil and the daunting cleanup process that inevitably follows. This is precisely why deep-fried dishes rarely make an appearance in my kitchen. However, after thoroughly flipping through the pages of Dede Wilson’s “A Baker’s Field Guide To Doughnuts,” I found myself reconsidering my stance. The sheer creativity and diverse range of recipes presented in this book might just be the catalyst that encourages me to embrace frying more often.

While Dede’s book certainly provides essential, foundational recipes like “Chocolate Cake-Style Doughnuts,” “Old-Fashioned Buttermilk Doughnuts,” and “Basic Yeast-Raised Doughnuts,” what truly captivated me was her imaginative approach to doughnut creation. I was absolutely blown away by innovative concepts such as the “Pineapple-Filled Pina Colada Doughnuts,” which cleverly features an actual pineapple ring in the middle, and the sophisticated “Cappuccino Doughnuts with Espresso Cream Filling.” And for a playful touch, there are the “Cereal Killer aka Fiber None Doughnuts,” adorned with cereal toppings. For those who prefer a less messy alternative, Dede also includes recipes for baked doughnuts, though she notes that a doughnut pan is essential due to the batter’s more fluid consistency.

Crafting Perfection: Tips for Dough Handling and Glazing

My initial foray into doughnut making wasn’t without its minor challenges. The hardest part of the process proved to be cutting out the dough. I quickly realized the necessity of adding a generous amount of flour to my work surface and hands, as the dough had a tendency to be quite sticky. Without ample flour, the delicate doughnut rings would inevitably break apart when being removed from the cutter, making for a frustrating experience. Dede’s recipe suggested using a 3.5-inch cutter, but I only had a 2.5-inch cutter on hand. This happily resulted in a larger yield of doughnuts than anticipated, giving me the perfect excuse to enjoy an extra one or two to “make up for the size,” right? Absolutely!

Beyond the dough itself, the lemon glaze is arguably the highlight of these delectable doughnuts. Its vibrant citrus aroma and tangy-sweet profile truly elevate the entire experience. I found the most efficient and effective method for glazing was simply to dip the tops of the doughnuts directly into the glaze, rather than attempting to apply it with a spoon or brush. For those who desire a more prominent, opaque white glaze that truly stands out, a clever trick is to allow the first coating to dry completely before giving each doughnut a second dip. This creates a beautiful, thick layer of sugary lemon goodness that is visually appealing and intensely flavorful.

The Secret to a Delicate Texture: All-Purpose, Cake Flour & Buttermilk

The “Double Lemon Glazed Doughnuts” recipe specifically calls for both all-purpose flour and cake flour. While all-purpose flour is a pantry staple, I don’t typically keep cake flour on hand. Thankfully, a fantastic tip from Joy the Baker allowed me to easily make my own. For every cup of all-purpose flour, you simply replace two tablespoons with cornstarch. Since this particular recipe required 3/4 cup of cake flour, I measured out 3/4 cup of all-purpose flour, removed 1 1/2 tablespoons, and then incorporated 1 1/2 tablespoons of cornstarch. The crucial next step is to sift this mixture together approximately five times. This repeated sifting ensures that the flour and cornstarch are thoroughly combined and incredibly fine, mimicking the light, delicate texture of true cake flour.

This ingenious substitution, combined with the addition of buttermilk, plays a pivotal role in achieving the doughnuts’ remarkably delicate and tender crumb. Buttermilk contributes both acidity, which reacts with the leavening agents to create a light texture, and a slight tang that complements the bright lemon flavor beautifully. The result is a doughnut that is not only perfectly golden and crisp on the outside but also wonderfully soft and airy on the inside.

Embracing the world of homemade doughnuts, especially with a guide as approachable as “A Baker’s Field Guide To Doughnuts,” has been a surprisingly rewarding experience. While my initial apprehension about frying still lingers slightly, the incredible taste of these Double Lemon Glazed Doughnuts has definitely made a strong case for more deep-fried adventures in the future. The sheer joy of creating something so delicious from scratch, and the immediate gratification of enjoying them warm from the fryer, is an unparalleled culinary pleasure.

Double Lemon Glazed Doughnuts

Yield:
2 dozen

Fried lemon doughnuts dunked in fresh lemon glaze – a perfectly balanced sweet and tangy treat.

Ingredients

For the Doughnuts:

• 1 1/2 cups all-purpose flour
• 3/4 cup cake flour (or homemade cake flour – see notes)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup sugar
• 1 egg
• 1/2 cup buttermilk
• 3 Tbsp butter, melted
• 1 tsp vanilla extract
• 1/2 tsp freshly ground nutmeg
• 2 tsp lemon zest, finely grated
• Vegetable oil for frying

For the Lemon Glaze:

• 2 cups powdered sugar
• 4 Tbsp fresh lemon juice

Instructions

1. In a medium-sized bowl, thoroughly whisk together both flours (all-purpose and cake flour), baking powder, baking soda, and salt. Ensure they are well combined. Set this dry mixture aside.
2. In a separate, larger bowl, use an electric mixer to beat together the granulated sugar and the egg. Continue beating until the mixture becomes notably pale in color and takes on a creamy, fluffy texture, which typically takes about 2-3 minutes.
3. Next, beat in the buttermilk, the melted butter, vanilla extract, freshly ground nutmeg, and the lemon zest. Mix until all these wet ingredients are fully combined and incorporated.
4. Gradually, and on a low speed, beat in half of the reserved flour mixture into the wet ingredients. Once partially mixed, turn off the electric mixer. Finish incorporating the remaining flour by hand using a sturdy wooden spoon. Stir just until the dough comes together and no dry streaks of flour remain; avoid overmixing.
5. Cover the bowl containing the dough with plastic wrap and refrigerate it for a minimum of 2 hours, or ideally, overnight. Chilling the dough makes it much easier to handle and cut.
6. Once ready to fry, remove the chilled dough from the refrigerator. Heat several inches of vegetable oil in a deep fryer or a large, heavy-bottomed pot to a steady temperature of 350°F (175°C). While the oil heats, line a large plate or baking sheet with a triple layer of paper towels to absorb excess oil from the fried doughnuts. Set this aside.
7. Lightly flour a clean work surface. Turn the chilled dough out onto the floured surface and roll it evenly to a thickness of approximately 1/2-inch. Using a 2.5-inch doughnut cutter (or your preferred size), cut out the doughnut shapes. As you cut, carefully gather any dough scraps, gently form them into a new ball, re-roll, and cut out more doughnuts. Repeat this process until all the dough has been used.
8. Carefully place only a few doughnuts at a time into the hot oil, ensuring not to overcrowd the fryer, as this will lower the oil temperature. Fry the doughnuts until they are lightly golden brown on one side, which usually takes about 1 minute. Flip them over with a slotted spoon or tongs and cook for another minute until the other side is also golden. Remove the fried doughnuts from the hot oil and immediately transfer them to the prepared paper towel-lined plate to drain. Continue this process until all the doughnuts are cooked. Allow them to cool completely before glazing.
9. For the glaze: In a medium bowl, whisk together the powdered sugar and fresh lemon juice until a smooth, pourable glaze is formed. Once the fried doughnuts are completely cooled, take each doughnut and dunk its top into the lemon glaze. Alternatively, if preferred, you can spoon or brush the glaze onto each one. For a more intense lemon flavor and a thicker, whiter glaze, let the first coat dry slightly, then dip again. Repeat until all the doughnuts are beautifully glazed.

Notes

Homemade Cake Flour: If you don’t have cake flour, you can easily make your own. For every cup of all-purpose flour the recipe calls for, remove 2 tablespoons of all-purpose flour and replace them with 2 tablespoons of cornstarch. Sift this mixture together at least 5 times to ensure it’s very fine and well-combined. For this recipe’s 3/4 cup cake flour, use 3/4 cup all-purpose flour minus 1 1/2 tablespoons, then add 1 1/2 tablespoons cornstarch, and sift thoroughly.

Frying Safety: Always exercise caution when deep-frying. Use a thermometer to monitor oil temperature and never leave hot oil unattended. Ensure your pot is large enough to prevent boil-overs.

Best Served Fresh: While these doughnuts are delicious at any time, they are truly at their peak when enjoyed fresh, shortly after cooling and glazing.

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Conclusion & Cookbook Giveaway

My journey into the world of homemade doughnuts, guided by Dede Wilson’s “A Baker’s Field Guide To Doughnuts,” has been a delightful revelation. Not only did I conquer my fear of deep-frying (at least for these delicious treats!), but I also discovered the immense satisfaction of crafting such a flavorful and aesthetically pleasing dessert from scratch. The Double Lemon Glazed Doughnuts are more than just a recipe; they are an experience—a testament to how simple, fresh ingredients can come together to create something truly extraordinary. If you’re looking for an accessible guide to creating a variety of doughnuts, from classic to wildly imaginative, Dede’s book is an absolute must-have.

We are thrilled to announce that the winner of a copy of this fantastic cookbook is Stephanie O.! Congratulations, Stephanie, we hope you enjoy exploring the wonderful world of doughnuts as much as I have.

Disclaimer: Harvard Common Press generously provided me with one complimentary copy of “A Baker’s Field Guide To Doughnuts” for review purposes and an additional copy to give away to one lucky reader. It is important to note that I received no further compensation for this blog post, nor was I under any obligation to provide a positive review. All opinions expressed herein are entirely my own, and all photographs, with the exception of the cookbook cover image, were taken by me.