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Course Dessert
Cuisine American


  • 33 grams active dry yeast
  • 2 cups milk slightly warm
  • ¾ cup sugar
  • 4 egg yolks
  • 5 1/2 cup all-purpose flour
  • 1 ½ 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


  • 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.