This is what you want: a limoncello doughnut

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: limoncello doughnuts.

We barely take the doughnuts out of the fryer or a new doughnut appears again. And it's one to savor. Because this time it's not filled with a frikandel, but with limoncello. The limoncello doughnut, doesn't that make your mouth water right away?

Limoncello is our favorite after-dinner drink. But also in a cocktail, madeleines, ice creams, cheese, and Italian babás, the yellow lemon liqueur is delicious. So why not in a doughnut? That's exactly what Wendy Knubben from the bakery stall Nieuwe Ommoordseweg in Rotterdam wondered.

Doughnut x LimonGERSo
A doughnut combined with artisan-made limoncello, or actually LimonGERSo, conceived by Jeroen Ballot in 2015, sounds like music to our ears. LimonGERSo resembles the classic limoncello as we know it, but just a bit different. Because with 36 percent alcohol, LimonGERSo is a tad stronger than the classic.

Drunken balls
Wendy got the idea to bake doughnuts with LimonGERSo from an acquaintance who suggested the combo. After Jeroen dropped off one of his bottles, Wendy immediately started experimenting. “That was a cheerful start to the day, because the first doughnut had too much limoncello in it. When I tasted it, it was quite intense. I definitely felt that alcohol coming in,” Wendy tells AD.

Oliecello or limonbol?
After a few trial versions, the doughnut with LimonGERSo was finally ready. A few lucky ones got to taste the doughnut, correction: LimonGERSo-ball. The verdict, in Rotterdam style: ‘Focking lekker!’ Meanwhile, other bakery owners have also expressed their desire to sell the new doughnut. We're already thinking of a somewhat easier name for this boozy fatty treat. How about oliecello? Or would you prefer the limonbol? The majority rules!

Image: LimonGERSo, Lekkert.nl