Name: Lemon Donuts with Lemon Curd Filling and Lemon Sugar Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: ¾ cup whole milk; 50 g white sugar (¼ cup / 1.8oz); 2 ½ teaspoons instant yeast (or active dry); 325 g bread flour (2 ½ cups / 11.5oz); ¼ teaspoon salt; 3 egg yolks from large eggs, room temperature; 42 g unsalted butter, melted (3 tablespoons / 1½ oz); ½ cup caster sugar (superfine sugar) (100g / 3.5oz); 2 teaspoons lemon zest; 2 tablespoons unsalted butter, melted (28g / 1oz); ¾ cup lemon curd (180ml)

Print Recipe·4 from 13 reviews

If you love all things bright, tangy, and utterly irresistible, then you’re going to fall head over heels for this Lemon Donuts with Lemon Curd Filling and Lemon Sugar Recipe. These donuts are a perfect harmony of pillowy softness and vibrant citrus flavors, with a luscious lemon curd center that bursts with zing in every bite. Coated in a sparkling lemon sugar that adds just the right touch of sweetness and texture, these treats are both comforting and refreshing, making them an absolute must-bake for anyone who adores classic donuts with a sunny twist.

Ingredients You’ll Need

A beige tray lined with white parchment paper holds ingredients neatly placed in separate round and oval containers: a large beige bowl filled with white flour, a small glass bowl with beige yeast, a medium beige bowl of white granulated sugar, and a tiny glass bowl with white salt. There is a clear glass cup of white milk, a bright yellow lemon in the center, three whole brown eggs close together, a small clear glass bowl filled with bright yellow liquid, and a white oval plate holding two sticks of pale yellow butter. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but absolutely essential to achieving the perfect balance of flavor, texture, and color in your lemon donuts. Each element plays its own vital role, from the richness of the egg yolks to the zing of the fresh lemon zest.

Whole milk (¾ cup): Warms up the dough perfectly and creates a tender crumb.
White sugar (50 g / ¼ cup): Feeds the yeast, helping the dough rise beautifully.
Instant yeast (2 ½ teaspoons): The magic agent that makes your donuts light and fluffy.
Bread flour (325 g / 2 ½ cups): Gives donuts the ideal structure with a hint of chewiness.
Salt (¼ teaspoon): Enhances the sweet and citrus flavors in the dough.
Egg yolks (3 large): Add richness, moisture, and a lovely golden color.
Unsalted butter melted (42 g / 3 tablespoons): Brings tenderness and a subtle buttery note.
Caster sugar (½ cup / 100 g): Superfine sugar ensures the lemon sugar coating sticks perfectly.
Lemon zest (2 teaspoons): Infuses that unmistakable lemon aroma and flavor into your sugar.
Unsalted butter melted (2 tablespoons / 28 g): Used for brushing so the lemon sugar clings to the donuts.
Lemon curd (¾ cup / 180 ml): The star filling, creamy and tangy, providing that irresistible burst in every bite.

How to Make Lemon Donuts with Lemon Curd Filling and Lemon Sugar Recipe

Step 1: Activating the Yeast and Mixing the Dough

Start by warming your milk so it’s just slightly warmer than room temperature—this helps the yeast wake up without killing it. Stir in the sugar and sprinkle the yeast on top, letting it sit until frothy and alive. Then, add the flour, salt, egg yolks, and melted butter. Using your stand mixer’s dough hook, mix it all together to form a sticky dough.

Step 2: Kneading the Dough to Perfection

Knead on a low mixer setting for about 7 to 10 minutes until your dough feels elastic and smooth. This step is essential because it builds the gluten network, giving your donuts their iconic fluffiness without drying them out.

Step 3: First Rise – Patience Pays Off

Transfer your dough to a greased bowl, cover tightly with plastic wrap, and let it relax in a warm corner. Waiting for it to double in size, usually about an hour to an hour and a half, boosts flavor and texture, turning your dough into the perfect canvas for your lemony creation.

Step 4: Shaping Your Donuts

Lightly flour your surface and roll out the dough to about 1.5 cm (just over half an inch). Use a 7.5 cm (3 inch) round cutter dipped in flour to cut out your donuts. Lay them on a lined baking sheet to rise again under a towel until puffed and nearly doubled in size. Don’t forget to re-roll the scraps to get even more donuts!

Step 5: Baking

Preheat your oven to 180°C (160°C fan forced / 350°F). Bake the donuts directly on the baking sheet for about 10 minutes until they start to turn a soft golden color. An internal temperature of 88°C (190°F) means they’re cooked through and ready to cool.

Step 6: Preparing the Lemon Sugar Coating

While your donuts cool, mix the caster sugar with the lemon zest and rub them together to release the essential oils. This step adds an incredible citrus fragrance that makes the sugar coating sparkle with flavor.

Step 7: Butter Brushing and Sugar Rolling

Brush the cooled donuts generously with melted butter. This acts as glue for the lemon sugar, so roll each donut individually in the zest-infused sugar, pressing gently to coat every nook and cranny with that irresistible tangy crust.

Step 8: Filling with Lemon Curd

Use a teaspoon handle to poke a small hole in the side or top of each donut. Fit a piping bag with a 6-7mm round nozzle, fill it with your luscious lemon curd, then gently squeeze to stuff the donuts until you feel resistance. The creamy, zesty filling is the crowning glory your donuts deserve.

How to Serve Lemon Donuts with Lemon Curd Filling and Lemon Sugar Recipe

The image shows a piece of light brown dough rolled out flat on a wooden surface with some white flour sprinkled around. Seven round shapes have been pressed into the dough with clean edges, creating seven circles spaced evenly close together. The dough texture looks soft and slightly smooth with a few small air bubbles visible. The wooden surface beneath has a warm tone with visible grain patterns around the dough. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch, dust the donuts with a light dusting of icing sugar or add tiny edible flowers like violets or pansies for a beautiful, springtime vibe. A thin lemon twist placed atop each donut can also highlight that citrus charm spectacularly.

Side Dishes

Pair these donuts with fresh berries or a simple cup of perfectly brewed Earl Grey tea. The bergamot in the tea complements the lemon’s tartness beautifully, creating a harmonious blend that refreshes your palate while you indulge.

Creative Ways to Present

Serve your donuts on a rustic wooden board or a bright pastel platter to bring out their vibrant colors. Arrange them in a tiered stand for parties or enjoyable brunches, and consider offering little side bowls of extra lemon curd for dipping – because who doesn’t want a little more lemony love?

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your lemon donuts in an airtight container at room temperature for up to two days. The lemon sugar might soften slightly, but the flavor remains just as bold and delightful.

Freezing

If you want to save some for later, freeze the donuts without filling them in a single layer on a tray. After solid, transfer to a freezer bag and freeze for up to one month. When you’re ready, thaw completely before filling and rolling in lemon sugar for a fresh taste.

Reheating

Warm your donuts gently in a low oven (about 150°C / 300°F) for 5-7 minutes to revive their softness. Avoid the microwave as it tends to make donuts chewy. After reheating, brush with melted butter and re-coat in lemon sugar if needed to restore the magical texture.

FAQs

Can I deep fry these lemon donuts instead of baking?

Absolutely! While this recipe is designed for baking, you can deep fry the dough rounds in hot oil at 180°C (350°F) for 1-2 minutes on each side until golden. Just be sure to drain well on paper towels before proceeding with the butter and sugar coating.

What if I don’t have a piping bag for the lemon curd?

No worries! You can use a zip-top bag with a small corner snipped off or simply spoon the lemon curd into the holes very carefully. Just take your time filling so the curd doesn’t spill over.

Can I make the lemon curd from scratch?

Definitely, homemade lemon curd amps up the fresh citrus flavor dramatically. Whip up a quick batch by combining lemon juice, zest, sugar, eggs, and butter on the stove until thickened, then chill before using. It’s worth the extra love!

Is it okay to use active dry yeast instead of instant yeast?

Yes, you can! Just bloom the active dry yeast in warm milk with sugar for about 5-10 minutes until bubbly before mixing with the dry ingredients. This ensures your dough rises perfectly.

How do I tell when the donuts are fully baked?

The baked donuts should feel light and springy when pressed gently and have a subtle golden hue. Using a thermometer for an internal temp of 88°C (190°F) is a foolproof method to confirm they are cooked through without being dry.

Final Thoughts

This Lemon Donuts with Lemon Curd Filling and Lemon Sugar Recipe is truly one of those special homemade treats that can brighten any day. It’s got that perfect balance of tangy zest and tender, pillowy dough, which makes each bite feel like a tiny celebration. I absolutely encourage you to give it a try—once you do, these donuts might just become your new favorite indulgence to share with friends and family!

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