These Lemon Curd Filled Donuts are a bright and tangy treat, perfect for satisfying your sweet tooth with a citrusy twist. You will love how simple it is to bring this bakery-quality dessert right into your kitchen.
Key Ingredients & Substitutions
- All-Purpose Flour: You can use bread flour for a chewier texture.
- Active Dry Yeast: Instant yeast can be used; just skip proofing in warm liquid and add directly to dry ingredients.
- Granulated Sugar: Use an equal amount of maple sugar for a different flavor.
- Unsalted Butter: Margarine or a plant-based butter substitute works well.
- Lemons: Freshly squeezed lemon juice and zest are essential for vibrant flavor.
Ingredients
For the Donuts:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
For the Lemon Curd:
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 2 large eggs
- ½ cup granulated sugar
- 4 tablespoons unsalted butter, cut into cubes
- 1 tablespoon lemon zest
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 30 minutes
- Cook Time: 20-30 minutes
- Servings: 12 donuts
- Tools: Large mixing bowl, saucepan, whisk, deep pot or Dutch oven, piping bag with a long nozzle.
Step-by-Step Instructions
1. Activate the Yeast
In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy, showing the yeast is active. This step is crucial for light and airy donuts.
2. Prepare the Dough
Add the remaining sugar, egg, melted butter, flour, and salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 5-7 minutes until smooth and elastic. You’ll notice the dough becoming less sticky and more manageable.
3. First Rise
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This slow rise develops the flavor and texture of your lemon dessert recipes.
4. Make the Lemon Curd
While the dough rises, prepare the lemon curd. In a saucepan, whisk together the lemon juice, eggs, sugar, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in the butter until melted and smooth, then transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill completely.
5. Shape the Donuts
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough to about ½-inch thickness and cut out 12 rounds using a 3-inch round cutter. Place the cut donuts on parchment-lined baking sheets.
6. Second Rise
Cover the shaped donuts loosely with plastic wrap or a clean kitchen towel. Let them rise again for another 30-45 minutes, or until visibly puffy. This second rise ensures a light texture for your lemon dessert recipes.
7. Fry the Donuts
Heat about 3 inches of vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Carefully place a few donuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown.
8. Finish the Donuts
Remove the fried donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. If you like, dust them with powdered sugar while still warm. Let them cool completely before filling.
9. Fill with Lemon Curd
Once cool, use a small knife or skewer to create a small hole in the side of each donut. Fill a piping bag fitted with a long, thin nozzle with the chilled lemon curd. Gently insert the nozzle into the hole and pipe in the tangy lemon curd until the donut feels adequately filled.
Variation Ideas
- Glazed Donuts: Instead of powdered sugar, dip warm donuts in a simple powdered sugar glaze.
- Mini Donuts: Cut smaller donut rounds for bite-sized treats.
- Spiced Donuts: Add a pinch of nutmeg or cinnamon to the donut dough for a warm twist.
Storage Instructions
Store Lemon Curd Filled Donuts in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4 days, though the texture may change slightly. You can gently warm them in a microwave for a few seconds before serving.
Frequently Asked Questions (FAQ)
Can you make the donut dough ahead of time?
Yes, you can prepare the dough the day before and let it rise slowly in the refrigerator overnight.
What if you don’t have a piping bag?
You can use a resealable plastic bag with a small corner snipped off to pipe the lemon curd.
How do you know when the oil is at the right temperature?
Use a deep-fry thermometer, or drop a small piece of dough into the oil; it should sizzle and float to the top immediately.
Can you bake these donuts instead of frying?
While you can bake them, the texture will be different, resembling a cake donut rather than a classic fried donut.
Why is my lemon curd too thin?
Ensure you cook the curd over medium-low heat, stirring constantly, until it visibly thickens and coats the back of your spoon.
How can you make sure the donuts are light and fluffy?
Ensure your yeast is active and allow the dough sufficient time for both rises. Do not overwork the dough.