The Lemon Meringue Buttermilk Doughnuts

I have been craving lemon meringue something for the past few weeks. I was planning on waiting to make a lemon meringue tart this summer (which I will still do ๐Ÿ™‚ ) but I just couldn’t wait too long! The Lemon Meringue Buttermilk Doughnuts are absolutely mouthwatering.

The Lemon Meringue Buttermilk Doughnuts
Lemon Meringue Buttermilk Doughnuts Recipe

Although it is not necessary, I made my own healthy lemon curd (recipe to come soon) instead of store-bought lemon curd, and wow it really did help enhance the fresh, lemon flavors! Despite my expectations, the homemade lemon curd was reallyyy easy and simple!

The Lemon Meringue Buttermilk Doughnuts
The Lemon Meringue Buttermilk Doughnuts

Honestly, for a luxurious doughnut recipe, I think the hardest part has to be the waiting for the dough to rise. Otherwise, compared to previous doughnuts I have made, this is the easiest recipe I have done yet. And the beautiful thing about these lemon meringue doughnuts is that they can be completely made the same day, fully enjoyed within hours.

The Lemon Meringue Buttermilk Doughnuts
The Lemon Meringue Buttermilk Doughnuts

One thing I do recommend concerns the final rising for the doughnut cut-outs: I would suggest placing the doughnuts on two separate pans and giving them lots of space between each other. They will rise quite a lot during this time, and if they touch each other, then they may deflate when transferring them to the oil to bake. But if this does happen, no fear, just gently spread them out with your fingers and go about the recipe like nothing happened ๐Ÿ˜‰

The Lemon Meringue Buttermilk Doughnuts
The Lemon Meringue Doughnuts
The Lemon Meringue Buttermilk Doughnuts
Lemon Meringue Doughnuts Recipe

Doughnuts have a sweet spot in my heart and its become a tradition for me to now find an authentic, family doughnut shop whenever I travel. On that note, who is ready to bake this decadent treats?

The Lemon Meringue Buttermilk Doughnuts

a luxurious doughnut that is simple & easy to make
@brightmomentco  /  abrightmoment.com
Prep Time10 mins
Cook Time10 mins
Rise Time2 hrs
Total Time20 mins
Servings: 16 doughnuts

Ingredients

  • 1.5 tsp. Active Dry Yeast
  • 1 tsp. + 55 grams Granulated Cane Sugar
  • 1/3 cup + 1 tsp. Warm Water
  • 453 grams All-Purpose Flour
  • 5 ounces Buttermilk
  • 57 grams Extra Virgin Olive Oil
  • 1 large Egg, room temp.
  • 1 cup Lemon Curd

For Baking Dougnuts:

  • 2.5-4 cups Oil, amount depends on size of pan, I used extra virgin olive oil

For Meringue:

  • 1 1/4 cup Granulated Cane Sugar
  • 1/4 tsp. Cream of Tartar
  • 1/8 tsp. Sea Salt
  • 1/3 cup Water
  • 2 large Egg Whites
  • 2 tsp. Vanilla Extract

Instructions

  • In a small bowl, whisk together the warm water, 1 tsp. sugar, and active dry yeast. Set aside for 5 minutes to activate the yeast. 
  • In a separate large bowl, whisk together the flour, remaining sugar, and sea salt. 
  • Add the yeast mixture, extra virgin olive oil, buttermilk, and egg. Mix until all ingredients are well distributed, about 3-4 minutes.
  • On a clean surface, knead the dough for 8-10 minutes. 
  • Form the dough into a ball and place in a lightly oiled bowl. Cover tightly with Saran Wrap and place in a warm environment to rise until doubled in size. (For reference, mine took about 2 hours.)
  • Once doubled in size, punch the dough down and knead for another 1 minute on a lightly floured surface. 
  • Divide the dough into two equal pieces. Roll out each piece to about 1/2″ thickness. Cut each doughnut circle to ~3″ in diameter, or you can divide each half piece into an additional 7-8 pieces.
  • Place each doughnut on a pan with parchment paper with good space in between each. Place in oven and turn the oven on for 1 minute ONLY, then turn it off. Leave the doughnuts in the oven.
  • In the meantime, heat up your choice of oil in a pan. The oil should be around 350F in temperature. The best way to test this is if the doughnut immediately starts frying, but doesn’t start browning immediately. 
  • Use a spatula to carefully and quickly scoop up each doughnut and place in the oil. Fry on each side for 30-50 seconds, until golden.
  • Place on a paper towel, tea towel, or cooling rack. Allow them to cool.

For Meringue:

  • Using a double boiler, use a hand mixer to whisk together the sugar, cream of tartar, salt, water, and egg whites. Whisk on medium high for 7-8 minutes, until stiff peaks form. 
  • Fold in the vanilla extract.
  • Using a straw or stick-like kitchen tool, make a small hole in each doughnut. Pipe in the lemon curd to fill each doughnut. Add the meringue on top of each filled doughnut, (optional) torch meringue, and serve. 

I hope you enjoy these doughnuts so so much! xxL

Romans 8:18 (ESV) “I consider that our present sufferings are not worth comparing with the glory that will be revealed in us.”

2 thoughts on “The Lemon Meringue Buttermilk Doughnuts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Back to top