Cream Filled Doughnuts

Scald 1 1/2 cups milk in a medium saucepan; stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.*

Measure the warm water into a large mixing bowl; sprinkle the yeast over the water and then stir the mixture gently until the yeast has dissolved. Stir in lukewarm milk mixture, eggs, and half of the flour; beat until smooth. Stir in lemon peel and remaining flour to make a soft dough; mix well.

Turn dough out onto floured surface and knead for about 8 minutes, until smooth and elastic.

Place in a buttered bowl, turning to grease all sides. Cover tightly with plastic wrap and let rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.

Punch down and turn out onto lightly floured surface. Divide dough in half.

Roll out half into a large round, 1/2 inch thick. Cut with floured doughnut cutter, with center section removed (or use a biscuit cutter). Place the doughnuts on a baking sheet. Repeat with remaining half of dough.

Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.

Fry the doughnuts in deep hot fat, 365 F (185 C), until golden brown, turning once to brown both sides. Drain on paper towels; cool the doughnuts thoroughly before filling.

While the doughnuts are cooling, pour the 4 cups of cold milk into a deep bowl. Add the pudding mix and beat until well blended and thick, about 1 minute. Refrigerate for at least 5 to 10 minutes.

Spoon the pudding into a pastry tube with wide nozzle and pipe it into the cooled doughnuts.