Lemon Coconut Cream Cheese Donut

Lemon Coconut Cream Cheese Donut


The combination of the crispy, soft and fluffy dough on the outside and the meltingly sweet and sour lemon coconut cream cheese is very delicious


  • Light flour 40g
  • Caster sugar 40g
  • Salt 2g
  • Saf semi-dry yeast 3g
  • Milk 145g
  • Unsalted butter 15g
  • Rice oil (canola oil is also fine) Appropriate amount


  • Cream cheese 160g
  • Caster sugar 40g
  • Coconut milk powder 20g
  • Lemon juice 10g
  • Lemon peel 40g

Coconut granulated sugar for finishing

  • Fine granulated sugar 30g
  • Coconut milk powder 20g


  1. Put the flour ingredients for the bread dough into a bowl.*Keep salt and dry yeast separate so they don’t come into contact with each other.Mix roughly.
  2. Add the milk and unsalted butter and use a rubber spatula to absorb the water into the flour.Once it’s blended, start kneading.If you are kneading with a machine, it is best to make the filling and chill it at the same time as you start kneading. If you are kneading by hand, make the filling and cool it before the first fermentation begins.
  3. Roll it neatly and let it ferment for the first time so it doesn’t dry out.
  4. When it expands to about 1.5 times its size, primary fermentation is complete.
  5. Take it out onto a table and press it gently to release the gas.
  6. Divide into 8 equal parts, roll, and place seam side down.
  7. Allow the dough to stand at room temperature for about 10 to 15 minutes, taking care to prevent it from drying out, until it becomes loose.
  8. After the bench time is over, wrap the cream cheese filling.
  9. Add up the weight of all the ingredients for the filling, divide by 8, and wrap the ingredients separately while measuring.
  10. Lay the dough clean side down, flatten it, add the filling, and pull the dough from the outside to enclose it.
  11. Seal the dough tightly together to prevent the filling from leaking out.
  12. Arrange on a baking sheet with the seam side facing down on the parchment paper.
  13. Perform secondary fermentation at 40℃ for 20 minutes.
  14. Let the dough ferment as it is without preventing it from drying out and dry it.
  15. After about 20 minutes, when the dough has grown a little bigger, remove it from the oven or fermenter and leave it as is to dry the surface of the dough.
  16. Heat oil for frying to 170-180℃.
  17. Lemon coconut cream cheese filling:Knead the cream cheese well to remove any lumps.
  18. Add caster sugar and mix thoroughly.
  19. Add coconut milk powder and mix well.
  20. Add lemon juice and mix until smooth.
  21. Add lemon peel and mix until evenly mixed.
  22. Once it’s mixed well, it’s ready.
  23. Cover with plastic wrap and chill in the refrigerator.If you are concerned about smells transferring to the refrigerator, cover it with aluminum foil.
  24. Coconut granulated sugar for finishing:Combine fine granulated sugar and coconut milk powder in a round bowl and mix well so there are no lumps.
  25. Finally, pour the fried dough into a bowl and sprinkle.
  26. When the oil is hot, add the cookie sheet and fry.
  27. Once it’s nicely colored, flip it over.When both sides are nicely colored, it’s ready.
  28. Remove on kitchen paper to drain oil.
  29. While still warm, sprinkle with coconut granulated sugar for finishing.