Ingredients
Scale
For the Donuts:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm whole milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ¼ cup unsalted butter, melted and cooled
- Vegetable oil, for frying (about 4 cups)
For the Lemon Curd Filling:
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 6 tablespoons unsalted butter, cut into pieces
- Pinch of salt
Optional for Dusting:
- Powdered sugar or granulated sugar mixed with a little lemon zest
Preparation Notes:
- Use whole milk for a richer dough, but you can substitute with 2% milk if needed.
- Make sure your milk is warm, not hot, to activate the yeast without killing it.
- For the lemon curd, fresh lemon juice and zest are key to achieving that bright, natural flavor.
- You’ll need a candy thermometer or instant-read thermometer for frying oil temperature control.
Instructions
1. Prepare the Lemon Curd:
- In a medium heatproof bowl, whisk together sugar and eggs until smooth.
- Add the lemon juice, lemon zest, and salt, stirring to combine.
- Place the bowl over a saucepan of simmering water (double boiler setup), making sure the bottom of the bowl does not touch the water.
- Cook the mixture gently, whisking constantly until it thickens enough to coat the back of a spoon, about 10 minutes. Avoid boiling.
- Remove from heat and whisk in butter pieces until melted and smooth.
- Strain the lemon curd through a fine mesh sieve into a container to remove zest bits for a silky finish.
- Cover with plastic wrap directly on the surface to prevent skin forming and refrigerate until cooled.
2. Prepare the Donut Dough:
- In a small bowl, sprinkle yeast over warm milk, add a pinch of sugar, and let it proof for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together eggs, sugar, salt, and melted butter.
- Add the yeast mixture to the bowl and mix well.
- Gradually add the flour, about half a cup at a time, stirring continuously until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
3. Shape and Fry the Donuts:
- Once risen, punch down the dough and roll it out on a floured surface to about ½-inch thickness.
- Use a round cutter (about 3 inches in diameter) to cut out donut rounds. Re-roll scraps and cut until all dough is used.
- Place donuts on a parchment-lined tray, cover lightly with a cloth, and let rise another 30 minutes until puffy.
- Heat oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.
- Carefully fry donuts in batches, 2-3 at a time, flipping once, until golden brown on both sides, about 1-2 minutes per side. Avoid overcrowding.
- Remove donuts with a slotted spoon and drain on paper towels to remove excess oil.
4. Fill the Donuts:
- Fill a piping bag fitted with a small round tip with chilled lemon curd.
- Insert the tip into the side of each donut and gently squeeze to fill until the donut feels slightly heavier.
- Dust filled donuts with powdered sugar or a sugar-lemon zest mix if desired.
Notes
- Yeast Activation: Warm milk should be around body temperature (100-110°F). If it’s too hot, the yeast will die, and the dough won’t rise.
- Kneading: Kneading develops gluten, which gives the donut structure. If your dough feels too sticky, sprinkle a little more flour, but avoid adding too much or your donuts may become dense.
- Oil Temperature: Keep a close eye on your frying oil temperature; too hot and donuts burn outside but stay raw inside, too cool and donuts absorb excess oil and get greasy.
- Filling Tips: Chill lemon curd well before filling to avoid it leaking out during piping. If you don’t have a piping bag, a ziplock bag with a tiny corner cut works too.
- Storage: Donuts are best eaten fresh but can be stored in an airtight container at room temperature for 1 day or refrigerated for 2-3 days. Reheat slightly before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes