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    Home » Recipes

    Meyer Lemon Sufganiyot

    Published: Dec 12, 2017 Modified: Oct 13, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    A meyer lemon curd recipe taken to an awesome level...as the filling inside the perfect meyer lemon scented sufganiyot. You can make the curd 1 week in advance which makes for VERY easy entertaining! Happy Chanukah!

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    5 from 6 votes

    Meyer Lemon Sufganiyot

    A meyer lemon curd recipe taken to an awesome level...as the filling inside the perfect meyer lemon scented sufganiyot. You can make the curd 1 week in advance which makes for VERY easy entertaining! Happy Hannukah!
    Prep Time1 hr
    Cook Time10 mins
    Total Time5 hrs 50 mins
    Course: Dessert
    Cuisine: Jewish
    Servings: 12 sufganiyot
    Calories: 198kcal
    Author: Candice

    Ingredients

    Curd:

    • 3 large eggs
    • 2 tablespoon + ½ cup sugar
    • 2 teaspoon meyer lemon zest
    • ½ cup fresh meyer lemon juice
    • 2 tablespoon unsalted butter

    Donuts:

    • ¼ cup lukewarm coconut milk or water
    • 1 teaspoon dry yeast
    • 3 tablespoon sugar
    • 1 whole egg + 1 egg yolk
    • 3 tbsp  vegetable oil
    • ¼ teaspoon salt
    • ¼ teaspoon vanilla extract
    • meyer lemon zest from 3 lemons
    • 1 ⅔ cups flour + up to 3 tablespoon more as needed
    • Vegetable oil for deep-frying
    • Powdered sugar for dusting

    Instructions

    • Put the milk (or water) in a small bowl. Top with the yeast and 1 teaspoon sugar. Let sit until foamy, ~10 minutes. If it doesn't foam it means the yeast is not active and you need to start again.
    • Best in a mixer but also works in a bowl with a hand mixer: Add 8 teaspoon sugar, egg, yolk, and the yeast mixture. Mix well. Add the vegetable oil, salt, vanilla, and zest. Mix well. Gradually add the flour. If too sticky, add up to 3 tablespoon more flour. Make sure it is mixed well. Oil a medium bowl. Place the dough in the oiled bowl. Refrigerate 4-16 hours.
    • Curd: Whisk the eggs, ½ cup sugar, and meyer lemon juice in a saucepan over medium heat. Whisk constantly  until thick enough to coat a spoon, 8-10 minutes. Transfer to a blender and blend on VERY low speed, slowly adding small chunks of the other 2 tablespoon of butter. Transfer to a bowl, cover, and chill 2 hours minimum. Make sure to lick the spoon. So good.
    • Flour your surface. Roll out the dough to ½ inch. Cut into 12 squares.
    • Heat 3 inches of vegetable oil to 365F. Fry 25 seconds per side. Work in small batches and make sure your temperature is stable around 365F.
    • Drain on paper towels. There shouldn't be much or any excess oil if you are keeping it at 365F. Dust with powdered sugar while warm.
    • With a toothpick or skewer, make a hole in the side of each doughnut. With a pastry bag, spoon in your curd and fill the doughnuts.

    Nutrition

    Calories: 198kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 77mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 157IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

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    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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    Woman with a flower.

    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

    READ MORE

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