Ingredients
For the Donut Dough:
- Bread Flour: The backbone of any good donut dough, bread flour gives the dough its chewy texture, which is crucial for achieving that classic donut bite. It has a higher protein content compared to all-purpose flour, making the dough stretchy and able to hold up well when frying.
- Egg: Eggs are essential for the structure of the donut dough, giving it moisture and richness. This also helps with the rise, making the dough soft and fluffy.
- Warm Milk: Milk adds a subtle richness to the dough. Warm milk helps activate the yeast and encourages it to rise properly.
- Unsalted Butter: Softened butter adds a tender, rich texture to the donut dough. It also gives the donuts a delicate flavor that pairs wonderfully with the sweet, tangy lemon curd.
- Granulated Sugar: Sugar sweetens the dough and helps in browning the donuts during frying. It also feeds the yeast, assisting with the dough’s rise.
- Salt: Just a pinch of salt enhances the flavor of the dough and helps balance the sweetness of the sugar.
- Instant Yeast: Instant yeast is used in this recipe to make the dough rise quickly and reliably. It’s essential for achieving that soft, airy texture that defines a great donut.
For the Lemon Curd:
- Whole Milk: Milk provides the creamy base for the curd, helping to create a smooth, luscious texture. Using whole milk adds richness to the curd.
- Lemon: The lemon is the heart of the curd. The zest imparts a vibrant citrusy aroma, while the juice gives the curd its signature tang. Use a fresh, ripe lemon for the best flavor.
- Egg and Egg Yolks: The eggs act as the thickening agents in the lemon curd. The yolks give the curd its velvety texture, while the whites help in setting the curd once cooked.
- Granulated Sugar: Sugar sweetens the curd and balances the tartness of the lemon juice. The sugar also helps achieve the right consistency when cooked.
- Cornstarch: Cornstarch is used to thicken the curd and give it that smooth, custard-like texture. It helps create a firm curd without it being too runny.
- Salt: Just a pinch of salt adds a layer of depth to the curd, enhancing the lemon flavor.
- Unsalted Butter: Butter makes the curd silky and smooth, adding richness and flavor.
Instructions
Step 1: Preparing the Yeast Mixture
- In a large bowl, whisk together the warm milk with the room-temperature egg. Ensure that the milk is not too hot as it can kill the yeast. The ideal temperature for milk is around 110°F (43°C).
- Sprinkle the instant yeast over the milk and egg mixture, whisking it in until dissolved. This process helps activate the yeast so it can begin fermenting and causing the dough to rise.
Step 2: Making the Donut Dough
- To the yeast mixture, add the flour, sugar, and salt. Using a spatula, stir everything together until it forms a rough dough.
- Transfer the dough to a lightly floured surface and begin kneading with your hands. Knead the dough for about 5-6 minutes, or until it becomes smooth and elastic.
- Add the softened butter to the dough and continue kneading until the butter is fully incorporated and the dough is soft and shiny.
- Place the dough in a lightly oiled bowl and cover it with plastic wrap. Allow it to rise in a warm place for 2-3 hours, or until it has doubled or tripled in size.
Step 3: Making the Lemon Curd
- While the dough is rising, prepare the homemade lemon curd. In a medium saucepan, add the whole milk and lemon peel. Heat the milk over medium heat until it begins to steam, but be sure not to let it boil.
- In a separate bowl, whisk together the eggs, sugar, cornstarch, and salt. Once the milk is steaming, remove it from the heat and slowly pour it into the egg mixture, whisking continuously to prevent curdling.
- Return the mixture to the saucepan over medium heat and whisk constantly until the curd thickens, about 5 minutes. Once thickened, remove from heat and stir in the butter until fully melted and incorporated.
- Transfer the curd to a glass bowl and cover it with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until ready to use.
Step 4: Shaping the Donuts
- Once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into 8 equal pieces and roll each piece into a ball.
- Place the shaped dough balls onto a parchment-lined baking sheet, making sure they’re spaced apart. Cover with plastic wrap and let them rest for 30-40 minutes, allowing them to puff up slightly.
Step 5: Frying the Donuts
- Heat about 1 1/2 to 2 inches of oil in a deep pan over low-medium heat. Use a thermometer to ensure the oil reaches 350°F (175°C). This is the perfect frying temperature for golden, crispy donuts.
- Gently drop a few donuts into the hot oil, being careful not to overcrowd the pan. Fry each donut for 1-2 minutes on each side, until golden brown and crisp.
- Use a slotted spoon to remove the donuts from the oil and place them on a wire rack to cool.
Step 6: Filling the Donuts
- Once the donuts have cooled completely, use a chopstick or a similar tool to poke a hole in the center of each donut.
- Roll the donuts in sugar to coat them evenly on all sides.
- Transfer the cooled lemon curd into a piping bag and carefully fill each donut with curd, ensuring a generous amount in the center.
Notes
- Flour: If you don’t have bread flour, you can substitute it with all-purpose flour, but the texture of the donuts may be slightly different. Bread flour gives the donuts a chewier texture.
- Butter: You can replace the butter with vegetable oil or another neutral oil for a dairy-free version of the donuts.
- Milk: For a dairy-free option, use almond milk or oat milk instead of whole milk. The curd may be slightly less rich, but still delicious.
- Lemon: While fresh lemons are ideal for making lemon curd, you can use bottled lemon juice in a pinch. However, fresh lemons will provide a much fresher, more vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes