The Aussie Gourmet: Lemon Meringue Pie Doughnuts

In The K tchen Lemon Meringue Pie Doughnuts

Pareve / Yields 12 doughnuts

By Naomi Nachman

I developed this doughnut recipe over 15 years ago when I ran the culinary arts program at Camp Dina. It was one of the most popular recipes that we baked. We always filled them with Oreos, but you can use your imagination to create your own masterpiece. I’ve used pulled brisket, lemon curd, dulce de leche, jam, and pie filling. When I wrote my book, Perfect Flavors, I had to include the recipe for the doughnuts, and my friend, Esther Mendlowitz a/k/a @the�culinary�trio, shared with me her incredible lemon curd filling.

Doughnuts Ingredients b1 tablespoon dried yeast b¼ cup warm water b¼ cup plus 1 teaspoon sugar, divided b¾ cup soy milk b6 tablespoons canola oil b2 large eggs b1 teaspoon kosher salt b4 cups unbleached flour b5 cups vegetable or canola oil, for frying bPowdered sugar, for dusting

Preparation 1. Sprinkle yeast over warm water; sprinkle in 1 teaspoon sugar. Let stand for 5 minutes until foamy. 2. Blend soy milk, yeast mixture, remaining sugar, oil, eggs, and salt with 2 cups flour.

Gradually add remaining flour to make smooth, soft dough. Cover; let rise for 1½ hours. 3. Punch dough down; let it rest for 10 minutes.

Roll out the dough to ¼-inch thickness.

Using an upside-down glass or cookie cutter, cut dough into rounds, about 2-3 inches in

diameter. Place on a floured surface; let rise again for ½ hour. 4. Heat oil in a large pan until oil reaches 360°F. 5. Carefully drop doughnuts into hot oil. Keep oil at constant temperature; fry only 3-4 at a time, turning the doughnuts once, about 1½ minutes per side. 6. Once doughnuts have cooled, fill with lemon curd and top with choice of toppings, below.

Lemon Curd Filling Ingredients b3 eggs b¾ cup lemon juice b1 tablespoon lemon zest b¾ cup sugar b½ cup oil

Preparation 1. Combine all ingredients in a medium saucepan over low heat, whisking all ingredients together. 2. Once combined, turn heat to medium low (don’t rush it or the texture will be ruined). 3. Continue to whisk continuously for 10-15 minutes until mixture thickens AND curd reaches a temperature of 180°F. 4. Remove from heat. Place pan into an ice bath, continuing to whisk until mixture has cooled. 5. Use an injector or piping bag to fill doughnuts with lemon curd.

Topping Ingredients b• Marshmallow Fluff b• crushed graham crackers

Preparation 1. In a microwave-safe bowl, melt marshmallow fluff for a few seconds, until soft enough to spread. 2. Spread softened marshmallow fluff over doughnuts, then top with graham crackers. 3. For the nicest presentation, use a torch or broiler to brown the top of the doughnut before serving.

Photo by Miriam Pascal

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.