Description
Lemon-filled doughnuts are the perfect balance of sweet, tangy, and fluffy. These soft, yeast-based doughnuts are filled with a zesty lemon curd, making them a refreshing treat for breakfast, dessert, or as a fun snack. Coated in a light dusting of powdered sugar, these doughnuts will brighten up any day with their vibrant flavor.
Ingredients
Scale
Instructions
- Prepare the doughnuts:
- In a small bowl, dissolve yeast in warm milk with 1 tsp of sugar. Let it sit for 5 minutes until frothy.
- In a large bowl, mix the yeast mixture, remaining sugar, butter, eggs, flour, and salt. Knead until smooth and elastic, about 5-7 minutes.
- Cover the dough and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the doughnuts:
- Punch the dough down and roll it out on a floured surface to about 1/2-inch thickness. Cut out doughnut shapes using a doughnut cutter or two round cutters.
- Let the doughnuts rise for 30 minutes.
- Fry the doughnuts:
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry doughnuts for 2-3 minutes per side until golden brown. Remove from the oil and drain on paper towels.
- Make the lemon filling:
- In a saucepan, whisk together lemon juice, sugar, eggs, butter, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and let cool.
- Assemble the doughnuts:
- Once the doughnuts have cooled slightly, use a piping bag to fill each doughnut with lemon curd. Dust with powdered sugar before serving.
Notes
- If you don’t have a doughnut cutter, you can use two round cookie cutters of different sizes to create the shape.
- The lemon curd can be made ahead of time and stored in the fridge for up to a week.
- For a lighter doughnut, make sure the oil temperature stays consistent during frying.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes