INGREDIENTS
1/2 cup
Meyer lemon juice
2 tsp
Meyer lemon zest
1/2 cup
sugar
2
large eggs
1/2 cup
unsalted butter, cut into pieces
Small pinch of kosher salt
1 1/4 ounce package
active dry yeast (2 1/2 teaspoons)
2 tbsp
warm water (105–115°F)
3 1/4 cups
all-purpose flour plus additional for sprinkling and rolling out dough
1 cup
whole milk at room temperature
1/2 stick
unsalted butter, softened
3
large egg yolks
2 tbsp
sugar + 3/4 cup to roll the finished doughnuts in
1 1/2 tsp
salt
1/2 tsp
cinnamon
About 10 cups vegetable oil for deep frying