I know that I missed out on PI day, but donut day. is everyday in my home. I could eat several a day if my metabolism let me. But at almost 42, I choose not too! However, I couldn't resist eating one of the best lemon filled donuts!
A sweet baked donut filled with a tart and creamy lemon curd and then rolled in granulated sugar. It makes your lips smack and pucker all in one bite!
I love the flavor of lemons and the ones in my fridge were calling my name! So lemon curd seemed like the perfect thing to make on this 70 degree March day! In addition, I have not made a donut in awhile and these two things seem to go hand in hand! So enjoy! Other lemon flavored desserts of mine that are out of this world are my blueberry lemon cookies, lemon drizzle cake, and lemon poppy seed scones.
- All-purpose flour
- Milk: 2% or whole
- Active dry yeast
- Lemons and lemon zest
- Granulated sugar
- Unsalted butter
Step by step instructions
- For the dough: In a bowl of a stand mixer, add the vinegar and milk. Let it sit for 5 minutes. Zest lemons. In another medium bowl, add the flour, yeast, granulated sugar, and lemon zest. Set aside.
- Add the eggs, milk, and butter to the "sour milk". Whisk together.
- Add dry ingredients to the bowl of the wet ingredients. Attach the dough hook and knead until smooth and elastic (7-10 minutes).
- Cover and place dough in a warm place to double in size.
- For the lemon curd: In a medium saucepan, whisk together the egg yolks and granulated sugar. Stir in the lemon zest and gradually add the lemon juice and salt.
- Place the pan on low heat and stirring constantly until the mixture thickens (thick enough to coat the back of a spoon) to 170 degrees.
- Remove the pan from the heat, add the cold, cubed butter. Stir until butter has melted. Cool to room temperature.
- Put plastic wrap over the the top of the pan so a skin doesn't form.
- Roll out the dough and assembly: Preheat oven to 375 degrees. On a lightly floured surface roll out dough about ¼ inch thick. Using a 3 inch round cutter, cut out 48 rounds.
- Place 1 tablespoon of lemon curd into the center of each dough round (24 of them). Brush milk around the edges and cover with the remaining rounds. Press to seal the edges.
- Spray two baking sheets with non stick spray. Place donuts on sheet about 2 inches apart and bake for 10-12 minutes or until a light golden brown. Cool slightly.
- In a small microwavable bowl, melt butter. In another bowl, add sugar and lemon zest.
- When donuts have cooled slightly, dip in butter and roll in lemon sugar.
Variations and substitutions
- Substitute bread flour for all-purpose flour for the dough.
- Fry the donuts!
- Try adding a lemon jelly or jam to the center.
- Put frosting or glaze on top of the donuts.
It should be a light golden brown in color on top. Also, if you slice a slit on the side of the donut once removed from the oven, the center should not be doughy!
No, absolutely not. When making homemade curd, boiling will cause the eggs to scramble and you will have to start over.
Lemon filled donuts
- 1 Stand mixer fitted with dough hook
- Mixing bowls
- Measuring cups and spoons
- Silicon Spatula
- 2 Baking sheets
For the dough
- 5 cups all-purpose flour sifted
- 1⅓ cup 2% milk divided2
- 1 tablespoon white vinegar
- ½ cup granulated sugar
- 2¼ teaspoon active dry yeast
- 2 tablespoon lemon zest
- 2 large eggs
- 2 tablespoon unsalted butter
- pinch of salt
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- 5 tablespoon unsalted butter
- 3 large eggs
- ½ cup lemon juice fresh
- pinch of salt
- 1 cup unsalted butter melted
- 1 tablespoon lemon zest
- 1 cup granulated sugar
For the dough
- In a bowl of a stand mixer, add ⅓ cup of milk and white vinegar. Let it stand for 5 minutes to "sour". Zest two lemons. Set aside.
- In a medium sized mixing bowl, add the flour, sugar, yeast, and lemon zest. Set aside.
- In another medium sized mixing bowl, whisk the eggs, 1 cup of milk, and melted butter. Add this to the bowl of the "soured" milk and whisk.
- Pour the dry ingredients over the wet ingredients. With the stand mixer fitted with a dough hook attachment, knead until the dough becomes smooth and elastic. About 7-10 minutes.
- Cover bowl and set in a warm place to double in size.
- In a medium saucepan, whisk together the egg yolks and sugar. Stir in the lemon zest and gradually stir in the lemon juice and salt.
- Put mixture over low heat and stir constantly until mixture thickens or reaches internal temperature of 170 degrees. Remove from heat and add cold butter cubes. Mix until completely melted.
- Cover curd with plastic wrap so it doesn't form a skin on top. Cool to room temperature.
Assembly of donut and bake
- On a lightly floured surface, roll out the dough until about ¼ inch thick. Cut with a 3 in round cutter into 48 rounds. Preheat oven to 375°. Spray two baking sheets with non stick spray.
- On 24 of them, place a 1 tablespoon of lemon curd in center or rounds, brush milk around edges, and place another round on top. Heat butter in microwavable bowl until melted. Mix sugar and lemon zest. Set aside.
- Bake for 12-14 minutes or until the tops are a light golden brown in color. Cool slightly.
- Dip in melted butter and then roll in sugar. Serve and enjoy!
- Best if eaten right away. Store in an airtight container for only 2 days in the fridge.
Other sweet donuts!
- The best mini chocolate donuts
- Brownie donuts with Baileys glaze
- Mochi donuts
- Whipped coffee honey donuts
Fun fact of the day!
It takes the stomach and hour to break down cow's milk.