Sunday, June 16 2024

A delicious fusion of traditional Italian flavors and the universally beloved donut shape.

This recipe takes you on a culinary journey to the sunny Amalfi Coast, where the sweet and tangy flavor of limoncello is a staple.


Each doughnut is a golden, crispy treasure filled with a lemon-yellow limoncello cream, as refreshing as the Mediterranean breeze.

Covered in a glossy, sweet white or yellow glaze, these doughnuts are a testament to the Italian “dolce vita.”

Perfect for brunch, dessert or a sweet snack to go with your afternoon espresso, these doughnuts will amaze you and transport you to the lemon groves of beautiful Italy with every bite.

The recipe provided should yield approximately 12 doughnuts, depending on the size of your doughnut pan.
If you want to make more or fewer servings, you can adjust the recipe accordingly.
For the Doughnut:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Pinch of salt
For the Limoncello Cream:
  • 2 cups whole milk
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1/2 cup limoncello
  • Zest of 2 lemons

For the “white” glaze:

  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract (optional)

 

For the “limoncello yellow glaze”:

  • 1 cup powdered sugar
  • 2-3 tablespoons Limoncello
  • Zest of 1 lemon

 

 

Instructions:
  1. Start by making the dough. In a large bowl, combine the flour, sugar, and salt. Add the cold butter and use your fingers to rub it into the flour until the mixture resembles coarse breadcrumbs.
  2. Add the egg, vanilla extract, and lemon zest. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  3. While the dough is chilling, make the limoncello cream. In a saucepan, combine the milk, half of the sugar, and the lemon zest. Bring to a simmer over medium heat.
  4. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
  5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the limoncello.
  6. Preheat your oven to 180°C (350°F) and grease a doughnut pan.
  7. Roll out the dough and cut into circles that are slightly larger than the doughnut holes. Press the dough into the holes, making sure to leave a small overhang.
  8. Fill each doughnut hole with the limoncello cream, then fold the overhanging dough over the filling and press to seal.
  9. Bake for 20-25 minutes, or until the pasticciotto are golden brown. Allow to cool before serving.

 

TO MAKE THE GLAZE:

 

For the “white” glaze:

  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract (optional)

METHOD:

  • In a small bowl, combine the powdered sugar, 3 tablespoons of milk or cream, and vanilla extract if using. Stir until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency.
  • Once the doughnuts have cooled, dip the top of each one into the glaze, or drizzle the glaze over the doughnuts.
  • Allow the glaze to set before serving.

 

For the “limoncello yellow glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons Limoncello
  • Zest of 1 lemon

 

METHOD:

  1. In a small bowl, combine the powdered sugar and 2 tablespoons of Limoncello. Stir until smooth. If the glaze is too thick, add more Limoncello, a teaspoon at a time, until you reach your desired consistency.
  2. Once the doughnuts have cooled, drizzle the Limoncello glaze over the top of each one. Sprinkle with lemon zest for an extra touch of lemon flavor.
  3. Allow the glaze to set before serving.

 

 

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