This recipe for fried doughnuts filled with limoncello cream and covered with sugar is the perfect fusion of tradition and innovation.

Ideal to enjoy at any time of day, these doughnuts have a soft, light dough that melts in your mouth, while the limoncello cream adds a fresh, citrusy note.

By following this recipe step by step, you will get perfectly golden, mouthwatering and irresistible fried doughnuts, perfect for surprising friends and family.

If you love classic Italian desserts with a special twist, this dessert will become one of your favorites!

Sugary donuts are stacked on a yellow plate. They glisten with sugar in a garden setting, surrounded by green leaves and ripe lemons hanging in the background.

Ingredients for about 12 donuts:

For the dough:

4 cups all-purpose flour
¾ cup warm milk
⅓ cup granulated sugar
2 large eggs
5 tablespoons unsalted butter, softened
2 ¼ teaspoons active dry yeast
1 teaspoon vanilla extract
Zest of 1 lemon (preferably organic)
A pinch of salt

For the limoncello cream:

2 cups whole milk
4 large egg yolks
½ cup granulated sugar
⅓ cup cornstarch (or 3 tablespoons all-purpose flour)
3 tablespoons limoncello
Zest of 1 lemon

For the coating:

Granulated sugar (for rolling)

For frying:

Vegetable oil (like peanut oil), enough for deep frying

METHOD:

Prepare the dough:

Dissolve yeast in warm milk with 1 teaspoon sugar.

Let stand for about 10 minutes until foamy.

In a large bowl, mix the flour, sugar, and a pinch of salt.

Add the eggs, vanilla extract, lemon zest, and yeast mixture to the dry ingredients.

Mix until well combined.

Gradually add the softened butter, a little at a time, and continue kneading until the dough is smooth and elastic (about 10 minutes).

The dough should be soft but not sticky.

Place the dough in a lightly greased bowl, cover with plastic wrap and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

2. Prepare the limoncello cream:

Heat the milk with the lemon zest in a saucepan over medium heat until hot, but not boiling.

Remove from heat and allow to cool slightly.

In a separate bowl, beat the egg yolks and sugar until light and creamy.

Add the cornstarch (or flour) to the egg mixture and beat until smooth.

Gradually pour the hot milk into the egg mixture, beating continuously to prevent lumps from forming.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens.

Remove from the heat and add the limoncello.

Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and allow it to cool completely.

3. Form the doughnuts:

After the dough has risen, roll it out on a lightly floured surface to a thickness of about ½ inch thick.

Use a round pastry cutter or glass (about 3 inches in diameter) to cut out circles of dough.

Then, with a smaller pastry cutter (or bottle cap), cut a hole in the center of each circle to give it the shape of a doughnut.

Place the doughnuts on a floured baking sheet, cover them with a clean cloth and let them rise for another 30 to 40 minutes until they puff up.

4. Fry the doughnuts:

Heat vegetable oil in a frying pan or deep fryer to 340-350°F.

Fry the doughnuts in batches, turning often, until golden brown on both sides (about 2-3 minutes per side).

Remove them with a slotted spoon and drain on paper towels.

5. Fill and cover:

Once the doughnuts have cooled slightly, use a pastry bag with a narrow tip to insert the limoncello cream into the sides of the doughnuts, being careful not to break them.

Dip the doughnuts in granulated sugar until completely coated.

Serve:

The limoncello cream-filled doughnuts are ready!

Serve them warm to fully enjoy the softness of the dough and the refreshing flavor of the cream.