1 1/2 cups milk
1/2 cup granulated sugar
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup warm water
2 packages active dry yeast
2 large eggs, beaten
6 1/2 cups sifted all-purpose flour (about)
1 teaspoon grated lemon rind
Optional: confectioners’ sugar, for topping
- For the Filling:
4 cups cold milk
2 packages instant pudding (3.4 ounces each)
Steps to Make It
- Gather the ingredients.
- Scald 1 1/2 cups milk in a medium saucepan; stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
- Measure the warm water into a large mixing bowl; sprinkle the yeast over the water and then stir the mixture gently until the yeast has dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.
- Turn dough out onto the floured surface and knead for about 8 minutes, until smooth and elastic.
- Place in a buttered bowl, turning to grease all sides.
- Cover tightly with plastic wrap and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
- Punch down and turn out onto the lightly floured surface. Divide dough in half.
- Roll out half into a large round, 1/2 inch thick.
- Cut with a floured doughnut cutter, with the center section removed (or use a biscuit cutter).
- Place the doughnuts on a baking sheet. Repeat with remaining half of dough.
- Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.
- Fry the doughnuts in deep hot fat, 365 F, until golden brown, turning once to brown both sides.
- Drain on paper towels; cool the doughnuts thoroughly before filling.
- While the doughnuts are cooling, pour the 4 cups of cold milk into a deep bowl. Add the pudding mix and beat until well blended and thick, about 1 minute. Refrigerate for at least 5 to 10 minutes.
- Spoon the pudding into a pastry tube with wide nozzle and pipe it into the cooled doughnuts.
- Sift confectioners’ sugar over the filled doughnuts.
- Keep them refrigerated until serving time and store leftovers in the refrigerator.
- Serve and enjoy!
- Lukewarm should feel slightly warm on your wrist, or about 100 F.
- Pick your choice of filling from the vanilla pudding that’s in this recipe to jams, chocolate pudding or whatever you’d like for a filling.