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 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 tablespoon  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!