Did you know that 20th May to the 28th May is National Doughnut Week…. the perfect reason to grab a doughnut!
“National Doughnut Week is a very special week where businesses including bakers, coffee shops, and offices take part and sell lots of delicious doughnuts to raise funds for The Children’s Trust.
It’s really easy to get involved and there is no charge to take part! All you have to do to register is complete the online registration form and you will receive a pack of goodies to help organise and promote the week. So, whether you’re a baker, a school or a business that wants to get involved and raise funds for The Children’s Trust we’d love to work with you. And 100% of the funds raised go straight to the charity so rest assured all your hard work directly benefits the children involved in The Children’s Trust.”
It’s a wonderful week that brings businesses together to do something valuable for others. If you want to raise money for this worthwhile cause head over to the National Doughnut week website to find out more ways to get involved.
To encourage everyone to get in the mood for doughnuts this recipe from Delish certainly won’t disappoint!
Lemon Cream Doughnuts
For the dough
- 250g self-raising flour
- 100 g caster sugar
- 1/2 tsp. baking powder
- 175 g natural yoghurt
- Vegetable or rapeseed oil, for frying
For the filling
- 100 ml double cream
- 50 g mascarpone
- 1 tbsp. caster sugar
- Zest 1 lemon
- 50 g lemon curd
Step 1: In a large bowl, add the self-raising flour, half the caster sugar, baking powder and a pinch of salt. Add in the yoghurt and knead for 2 mins into smooth, but not sticky, dough forms.
Step 2: Divide into 8 pieces, dust your surface with a little flour, roll into balls and set aside.
Step 3: Next, in a heavy-based saucepan over medium heat, add oil so it’s half full and heat to 175ºC, or when you put in a little dough it bubbles and turns golden.
Step 4: Place the remaining caster sugar into a bowl and lay out some sheets of kitchen paper onto a tray. In batches, place the dough balls into the hot oil, and fry for 2 – 3 mins on each side until golden and puffed up slightly.
Step 5: Remove onto some kitchen roll to remove some of the oil, and then toss into the sugar so it’s fully coated. Repeat with all the doughnuts and place the fried coated ones onto a tray ready to be filled. Leave to cool for 20 mins.
Step 6: For the filling, put the cream, mascarpone, sugar and lemon zest into a large bowl and whisk until soft peaks have formed and it just holds its shape. Lightly fold the lemon curd into the cream so it’s rippled through. Spoon into a piping bag and cut a small hole at the top.
Step 7: Using a small paring knife create a little hole at the bottom of the doughnuts. Fill the doughnut up with the lemon cream by squeezing it into the doughnuts until they feel heavier. Repeat with all doughnuts.
If you can’t wait until Doughnut Week to get your hands on a delicious treat, Square Meal shares the best places to eat Doughnuts in London right now!
Donutelier, Charing Cross
Japan Centre, St James’s
St. JOHN, Various London locations
Crosstown, Various London locations
Treats Club, Shoreditch
Bread Ahead, Various London locations
Doughnut Time, Various London locations
Urban Legend, Clapham Junction
Longboys, Various London locations
Happy Donuts, Notting Hill
Rinkoff Bakery, Whitechapel
Dum Dum, Canary Wharf and Victoria
Borough 22, Oxford Street
Want more food related content? Check out Escapade’s blogs on Tea Spots in the UK and The Food Trends of 2023!