A little while ago Gary surprised me with a handful of organic Meyer lemons. I don't know about you but over here they can get a bit pricey, so they're more of a once a year treat. Naturally, I hemmed and hawed about what to make with them. I looked through dozens of recipes but none of them excited me. I wanted a recipe that would its flavor shine! In the end though, I went with a good old standby of lemon curd. I still have two more though, so if you have any suggestions feel free to send them my way!
I also made a few "onion rings" by punching out a bigger hole than usual. Because they were thinner they came out more on the crispy/crunchy side rather than the usual soft donut. The thicker parts puffed up nicely and it was a pleasant combination of both textures.
Donut Holes adapted from Lara Ferroni
2 tbsp active dry yeast 2 1/2 c AP flour 1 1/2 tbsp soy flour 1 tsp vanilla 1 c milk 2 tbsp sugar 1/2 teaspoon salt 3 egg yolks 2 oz butter vegetable oil for frying
Warm the milk to about 100° F. In a medium bowl, dissolve 1 1/2 tbsp yeast into 3/4 cup milk. Add 3/4 cup flour and mix to combine, then cover and let stand for 30 minutes.
Combine the rest of the milk (1/4 c) and yeast (1/2 tbsp) into the bowl of a stand mixer. Using the paddle attachment, add flour mixture (above), vanilla, and egg yolks, and mix until smooth. Add 1 c of flour, sugar, and salt. Mix on low for 30 seconds, then add butter until incorporated. Change to the dough hook and slowly add about 1/4 c flour at a time, kneading on medium speed. Keep adding flour until the dough is smooth and pulls away from the bowl. Refrigerate for 1 hour or up to 12 hours.
Roll out dough on a lightly floured surface to about 1/2" thick. Cut out donuts to your size (1" for donut holes, 3" for regular donuts, etc) and place them on a baking sheet lined with a dish towel. Cover donuts with plastic wrap and let them proof for about 30 minutes. To be sure they're ready, gently press on the dough. If it bounces back immediately let it proof a bit longer. If it springs back slowly they're ready for frying.
In a heavy bottomed pot heat about 2" of oil to 375° F. With a metal slotted spoon, gently place donuts into the oil. Fry for about 1-2 minutes on each side, until golden brown. Remove with spoon and place on paper towels or wire rack.
Meyer Lemon Curd 1/4 c meyer lemon juice 1/2 c sugar 1/4 c butter, cubed 3 egg yolks
In a stainless steel or glass bowl, combine sugar, egg yolks, and lemon juice and place over simmering water to create a double boiler. Continue stirring until mixture thickens and comes to about 160° F, about 10 minutes. Strain mixture, then gradually whisk in butter.