Wednesday, August 05, 2009

dough-girl: lemon filled doughnuts

book club is tonight and we always plan a meal around the theme of the book. lucky for us, the book we read this month, she's come undone, chronicles the disappointing life of an overweight teen, dolores, as she ventures into adulthood. in one part of the book, sweet tubby lil' dolores buys a dozen lemon-filled doughnuts and eats the entire box during a road trip up to the cape.

so guess what's on the menu tonight, loves? homemade doughnuts. i googled around and found a recipe that seemed easy enough. here's how it went down:

quick sidebar: this is not a diet recipe. but it's for the spirit of book club.
dolores' lemon filled doughnuts
1 package of buttermilk biscuit dough from the refrigerated section
2 cups of canola oil
granulated sugar
1 package of instant lemon pie filling
2 cups of cold milk

combine instant lemon pie filling and cold milk in bowl. whisk for 2 minutes. place in zip lock bag and put in the fridge to cool until doughnuts are done.

place granulated sugar in brown bag. heat oil in pan until it reaches 350 degrees. (if you don't have a thermometer, place a small drop of dough in the pan and see what it does. if it rises to the top quickly, the oil is too hot. if it sits at the bottom and doesn't move, the oil is too cold. if it sinks to the bottom and then slowly rises to the top, you got 350 degrees.) roll the biscuit dough into small balls, about 1-2 inches in diameter. fry in oil for about 5-6 minutes. turn constantly so they never burn on one side. once the doughnuts are the perfect toasty brown, drop in paper bag and shake up with the sugar.

cut corner of ziplock bag while holding the lemon pudding. once doughnuts have cooled, cut small slit in side of each pastry and squeeze in the pie filling mixture.

your toosh might not thank me. but your belly will.

(photo credit -

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