Lemon Curd Filled Donuts

This homemade lemon curd filled donut recipe transforms basic ingredients into the most delightful treat your family will crave. The pillowy soft donuts filled with bright, tangy lemon curd and coated in sweet sugar create the perfect balance of flavors that will make anyone's day better.

I first made these donuts for my daughter's birthday brunch, and now they've become our special weekend tradition. The look on everyone's face when they bite into that first lemon-filled bite makes all the effort worthwhile.

Ingredients

• Bread flour: Gives these donuts their perfect chewy texture and helps develop the gluten structure
• Instant yeast: Ensures reliable rising without the need for proofing
• Whole milk: Provides richness essential for tender donuts
• Unsalted butter: Adds flavor and helps create that melt-in-your-mouth quality
• Fresh lemon peel: Contains essential oils that infuse intense citrus flavor into the curd
• Cornstarch: Works as the perfect thickening agent for silky smooth lemon curd
• Room temperature eggs: Create a more stable emulsion in both the dough and curd

Step-by-Step Instructions

Prepare the yeast mixture:

Combine warm milk with room temperature egg until fully incorporated. Add the instant yeast and whisk until completely dissolved. This liquid base ensures even distribution of yeast throughout your dough.

Create the donut dough:

Add sugar, flour, and salt to your yeast mixture. Mix with a spatula until roughly combined, then switch to hand kneading until all flour is incorporated. The transition from tools to hands gives you better control over the developing texture.

Incorporate the butter:

Work softened butter into the dough with your hands until smooth. This slow incorporation allows the butter to fully integrate without compromising the dough structure. The dough will transform from shaggy to silky smooth.

First rise:

Transfer your sticky dough ball to a lightly oiled bowl and cover with plastic wrap. Place in a warm spot for several hours until doubled or tripled in size. This slow rise develops complex flavors and proper structure.

Prepare lemon curd:

Heat milk with lemon peel until steaming but not boiling. Allow to infuse for 10 minutes to extract maximum flavor. Meanwhile, whisk eggs and sugar until pale, then incorporate sifted cornstarch and salt.

Create the custard:

While continuously whisking, slowly stream the hot infused milk into egg mixture to temper the eggs without scrambling them. Return mixture to saucepan and cook over medium heat, whisking constantly until thickened but not boiling.

Finish the curd:

Remove thickened mixture from heat and cool slightly before stirring in butter until fully incorporated. Cover with plastic wrap directly on surface to prevent skin formation and cool completely.

Shape and rest donuts:

Punch down risen dough and transfer to floured surface. Fold a few times to redistribute yeast and divide into eight equal pieces. Shape each into balls and place on parchment lined baking sheet. Cover and rest 30 to 40 minutes until puffy.

Fry the donuts:

Heat oil to 350°F and fry donuts in small batches for 1 to 2 minutes per side until golden brown. Remove with slotted spoon to wire rack to cool completely.

Fill and finish:

Poke holes in cooled donuts using a chopstick. Roll in sugar until fully coated. Fill piping bag with lemon curd, cut small opening, and inject curd into donuts until a small amount appears on surface.

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My favorite part of making these donuts is watching the dough transform during that long first rise. I remember the first time I made them with my grandmother, who taught me that patience is the secret ingredient in any yeast dough. She would always say the longer the rise, the better the flavor.

Make Ahead Options

Preparing these lemon curd filled donuts doesn't have to happen all at once. The lemon curd can be made up to three days ahead and stored in an airtight container in the refrigerator. Just give it a good stir before filling your donuts. For the dough, you can prepare it the evening before and let it rise slowly in the refrigerator overnight. This slow, cold fermentation actually enhances the flavor complexity of your donuts. Just bring the dough to room temperature before shaping.

Troubleshooting Tips

If your donuts aren't rising properly, check your yeast expiration date and ensure your milk wasn't too hot, which can kill the yeast. The ideal temperature for activating yeast is between 105°F and 115°F. If your lemon curd is lumpy, strain it through a fine mesh sieve while still warm. For donuts that brown too quickly while frying, your oil is likely too hot. Use a thermometer to maintain the perfect 350°F temperature throughout the frying process.

Serving Suggestions

These donuts shine when served slightly warm with a dusting of powdered sugar alongside a hot cup of coffee or tea. For a special brunch presentation, arrange them on a tiered stand with other breakfast pastries and fresh fruit. They also make a delightful dessert when paired with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For added visual appeal, garnish the plate with thin lemon slices or a sprinkle of lemon zest.

Frequently Asked Questions

→ How do I ensure the donuts are fluffy?

Make sure to knead the dough properly and allow it to rise until it doubles in size. Proofing in a warm environment helps achieve fluffiness.

→ Can I use store-bought lemon curd?

Yes, you can use store-bought lemon curd if you're short on time, but homemade curd enhances the flavor and freshness.

→ What type of oil is best for frying?

Use a neutral oil like vegetable or canola oil for frying to avoid overpowering the flavor of the donuts.

→ How do I avoid the donuts being greasy?

Ensure the oil is at the correct temperature—around 350°F. Frying at too low a temperature can result in greasy donuts.

→ Can the dough be made ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and frying.

→ How long can the donuts be stored?

Store the donuts in an airtight container for up to 2 days. They are best enjoyed fresh.