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Spring Strawberries with Warm Lemon Doughnuts

When I was young my mother would take us to the local farm to pick strawberries and blueberries. Just can’t beat the natural flavor and sweetness of sun ripened strawberries.
I think I will add this new recipe to our dessert menu at http://www.mckendricks.com/.
Start by macerating fresh strawberries by sprinkling some sugar over the washed strawberries and let sit to release their own juices.

Slice one vanilla bean in half lengthwise.

Then scrape the center out.

Save the shell and the center.

Zest 4 lemons.

3 pinches of salt

7 ounces of butter or 3/4 cup plus 1 tablespoon

1/2 cup sugar.

10 whole eggs.

4 cups of whole milk.

3 cups plus 2 tablespoons of all purpose flour.

Have all your ingredients together.

Place vanilla bean and shell, milk, lemon zest, salt and sugar in large saucepan and bring to a boil.

Add the flour all at once and stir.

Cook the dough over high heat while stirring.

The dough should be smooth and not sticky.

Place in the mixer with a paddle.

Add 10 whole eggs.

The batter should look nice and smooth.

Use a teaspoon to scoop into 350 degree oil.

Fry for 5-8 minutes until the doughnuts start to open up and then remove and roll in granulated sugar.

Add the strawberries to the bowl.

Top with the doughnuts,vanilla bean gelato and mint.

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