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.

Sift confectioners' sugar over the filled doughnuts. Keep them refrigerated until serving time and store leftovers in the refrigerator.