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 eggs3 large eggs
• 2 tbsp + 1/2 cup sugar2 tbsp + 1/2 cup sugar
• 2 tsp meyer lemon zest2 tsp meyer lemon zest
• 1/2 cup fresh meyer lemon juice1/2 cup fresh meyer lemon juice
• 2 tbsp unsalted butter2 tbsp unsalted butter

Donuts:

• ¼ cup lukewarm coconut milk or water¼ cup lukewarm coconut milk or water
• 1 tsp dry yeast1 tsp dry yeast
• 3 tbsp sugar3 tbsp sugar
• 1 whole egg + 1 egg yolk1 whole egg + 1 egg yolk
• 3 tbsp  vegetable oil3 tbsp  vegetable oil
• ¼ tsp salt¼ tsp salt
• ¼ tsp vanilla extract¼ tsp vanilla extract
• meyer lemon zest from 3 lemonsmeyer lemon zest from 3 lemons
• 1 ⅔ cups flour + up to 3 tbsp more as needed1 ⅔ cups flour + up to 3 tbsp more as needed
• Vegetable oil for deep-fryingVegetable oil for deep-frying
• Powdered sugar for dustingPowdered sugar for dusting

Instructions

• Put the milk (or water) in a small bowl. Top with the yeast and 1 tsp 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 tsp 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 tbsp 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, 1/2 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 tbsp 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 1/2 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!