There is no questioning the popularity of lemons when it comes to adding them to the human diet. In fact lemons come with a chock fill or nutritional benefits which include vitamin C, citric acid, flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, and fiber. So why aren’t they included in another staple of the human diet… doughnuts? Coming to our rescue from the heart of Williamsburg is the James Beard Award-winning chef; Patrick Connolly. Also recognized as the dough master who created the Lemon + Fennel Doughnuts, featured at Rider.
A New American bistro and bar, Rider not only offers Connolly’s delicious doughnuts but other interestingly mouth savoring eats too. Using techniques influenced by French and Italian culinary traditions with a bit of an Asian flair, Connolly’s creations have resulted in a multi-cultural and unique menu at Rider. Yes there is a brunch menu too.
For those of us who are impatient to visit Rider for brunch, see below on how to create the Lemon + Fennel Doughnuts recipe.
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Lemon + Fennel Doughnuts by Rider
- Total Time: 1 hour 54 mins
Description
For those of us who are impatient to visit Rider located in Williamsburg for brunch, read this post to see how you can create the Lemon + Fennel Doughnuts recipe featured on the menu
Ingredients
- 33 grams active dry yeast
- 2 cups milk (slightly warm)
- 3/4 cup sugar
- 4 egg yolks
- 5 1/2 cup all-purpose flour
- 1 1/2 t salt
- 5 oz butter (room temperature)
- 2 tsp ground fennel
- Oil for frying
Whipped Lemon Creme Fraiche
- 1 pint creme fraiche
- 1 lemon (zested)
Instructions
- Place the milk in the bowl of a standing mixer.
- Sprinkle the yeast over the milk and let sit for 5 minutes, then whisk to combine.
- Whisk in the egg yolks and the sugar.
- Add the flour, salt and fennel. Use the mixer’s hook to combine for one minute until a rough dough forms, and then add the butter.
- Beat until combined and uniform and round into a single large ball.
- Place in a greased bowl and let rise for about an hour.
- Roll out until the dough is 1 inch thick and cut using a doughnut cutter (or glass, jar, etc.)
- Let rise again.
- Fry in oil at 350 degrees for about 2 minutes on each side
- Roll finished doughnuts in sugar (optional)
Whipped Lemon Creme Fraiche
- Place the creme fraiche and zest in the bowl of a stand mixer with whisk attachment and whip until medium peaks are achieved.
- Prep Time: 20 mins
- Cook Time: 4 mins
- Category: Dessert
Not into recipe making but are eager to try Rider’s eats? Head to Williamsburg at 80 N 6th Street Brooklyn, NY 11249 718-210-3152
Frequently Asked Questions
What can I do if my Lemon + Fennel Doughnuts didn’t rise properly?
Ensure that your yeast is fresh and active, as expired yeast can prevent the doughnuts from rising. Also, carefully measure the flour to avoid overpacking, which can lead to dense doughnuts.
How can I enhance the lemon flavor in my Lemon + Fennel Doughnuts?
You can add extra lemon zest to the batter or incorporate a lemon glaze on top after baking for a more pronounced citrus flavor.
Is it necessary to use fresh fennel in the Lemon + Fennel Doughnuts?
The recipe uses ground fennel, not fresh fennel bulb, so there’s nothing to substitute — just use ground fennel for the dough’s licorice-like flavor.
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