Fried Lemon Bonuts Recipe

Bloom yeast

In a small bowl, combine warm water (110°F/43°C), 1 tablespoon granulated sugar and the instant yeast. Stir briefly and let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour and salt. Add the lemon zest and mix briefly to distribute.

Add warmed milk, mascarpone, the egg, softened butter, and the foamed yeast mixture to the flour. Mix on low speed until ingredients come together, then increase to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If too sticky, add up to 1 tablespoon more flour; if too dry, add up to 1 tablespoon water.

Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a clean towel and proof in a warm draft-free place until doubled in size, about 60–75 minutes.

Once doubled, turn the dough onto a lightly floured surface and gently deflate. Roll out to about 1/2-inch (1.3 cm) thickness. Use a 2½–3-inch round cutter to cut rounds. If desired, use a 1-inch cutter to cut center holes to make traditional donut rings; for 'bonuts' (donut-buns) you can leave rounds whole or make a shallow indentation in the center with the back of a small piping tip.

Place cut pieces on a parchment-lined baking sheet, cover loosely with plastic wrap, and let them rise for a second proof about 30–45 minutes until puffy.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to immerse the bonuts). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat to keep oil between 340–360°F during frying.

When oil is ready, gently transfer a few bonuts (do not overcrowd) into the oil using a slotted spatula. Fry 90–120 seconds per side (approximately 3–4 minutes total), flipping once, until golden brown and puffed. Adjust timing for thickness and size.

Use a slotted spoon to remove bonuts and transfer to a wire rack set over a sheet pan or to paper towels to drain briefly (30–60 seconds). While still warm, toss each bonut in the granulated sugar mixed with the 1 tsp lemon zest so the coating adheres. Place coated bonuts back on the rack.

Make the lemon glaze while the bonuts fry: In a medium bowl, whisk together powdered sugar, fresh lemon juice, 1 tablespoon milk (or water) and a pinch of salt until smooth and pourable. Adjust thickness with small amounts of liquid (to thin) or powdered sugar (to thicken). The glaze should be thick but pourable.

When bonuts are slightly cooled but still warm, dip the tops into the lemon glaze or spoon glaze over each. Allow excess glaze to drip back onto the bowl, then return to the rack.

If desired, sprinkle a little extra lemon zest over the glazed bonuts for brightness and visual appeal.

Serve warm. Leftover bonuts can be stored in an airtight container at room temperature for 1 day; reheat briefly in a 300°F (150°C) oven for a few minutes before serving to refresh texture.