Homemade Lemon Curd Donuts
These bright, zesty lemon curd donuts are surprisingly easy to make and bring back the feeling of lazy summer afternoons. A delightful treat guaranteed to be a hit!
Equipment
- Large bowl
- Stand mixer (optional)
- Medium saucepan
- Fine-mesh sieve
- 3-inch donut cutter
- Piping bag or ziplock bag
- Wire rack
Ingredients
Donut Dough
- 2¼ cups bread flour This gives the donuts their lovely texture.
- 1 large egg Room temperature
- ¼ cup granulated sugar Just enough sweetness to balance the tart lemon curd.
- 1 teaspoon salt Enhances the flavors.
- 2¼ teaspoons active dry yeast (1 packet) The magic ingredient for fluffy donuts!
- ½ cup warm milk 105-115°F Not too hot, not too cold – just right for activating the yeast.
- ⅓ cup unsalted butter Melted and cooled Adds richness and flavor.
- Vegetable oil For frying Use a high-heat oil with a neutral flavor.
Lemon Curd Filling
- ½ cup lemon juice About 3 large lemons Freshly squeezed is best for the most vibrant flavor.
- 1 cup granulated sugar Sweetness to balance the tartness of the lemons.
- 4 large eggs These are the key to a creamy, luscious curd.
- ⅓ cup unsalted butter Cut into cubes Adds richness and helps create a smooth texture.
- 1 lemon Zest Adds an extra layer of lemon flavor and fragrance.
Coating
- 2 cups granulated sugar For a classic, sweet coating.
Instructions
- Make the Donut Dough: In a large bowl, combine the warm milk and yeast; let stand for 5-10 minutes until foamy. Add the egg, sugar, and salt; whisk until combined. Gradually add the flour, mixing until a shaggy dough forms. Stir in the melted butter; knead for 5-7 minutes until the dough is smooth and elastic.
- Make the Lemon Curd: In a medium saucepan, whisk together the lemon juice, sugar, and eggs. Cook over medium-low heat, whisking constantly, until the curd thickens (about 8-10 minutes). Don't let it boil! Remove from heat; stir in the butter and lemon zest until melted and smooth. Strain through a fine-mesh sieve to get rid of any lumps. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, and refrigerate until chilled.
- Fry the Donuts: Punch down the dough and roll it out to ½ inch thickness. Use a 3-inch donut cutter to cut out the donuts. Heat the vegetable oil to 375°F (190°C). Fry the donuts in batches for 1-2 minutes per side, until they are golden brown. Remove and drain on a wire rack.
- Fill and Coat the Donuts: Once the donuts have cooled slightly, fill them with the chilled lemon curd using a piping bag or a ziplock bag with a corner snipped off. Toss the filled donuts in the granulated sugar while they are still a little warm, so the sugar sticks nicely.
- Serve: Serve your homemade lemon curd donuts immediately and enjoy!
Notes
Feel free to experiment! Want a different citrus twist? Try lime curd! Add a sprinkle of poppy seeds or a drizzle of glaze for extra flair. Don't overcrowd the pan when frying the donuts – this will lower the oil temperature and result in soggy donuts. Make the lemon curd ahead of time – it tastes even better the next day! Let the donuts cool completely before filling them, or the curd will melt.