Description
These light and fluffy Lemon Donuts are baked to perfection and filled with tangy lemon curd. Coated in a zesty lemon sugar, they offer a delightful balance of sweet and citrus flavors. Ideal for a fresh, homemade treat, these donuts are made with a yeast dough that requires proofing and baking, resulting in a soft, airy texture without frying.
Ingredients
Dough
- 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)
Lemon Sugar Coating
- ½ cup caster sugar (superfine sugar) (100g / 3.5oz)
- 2 teaspoons lemon zest
- 2 tablespoons unsalted butter, melted (28g / 1oz)
Filling
- ¾ cup lemon curd (180ml)
Instructions
- Make the Dough: Warm the milk in the microwave for 25-30 seconds if cold, or 15 seconds if room temperature. Pour the warm milk into the bowl of a stand mixer along with the white sugar, sprinkle the yeast on top, and stir gently. Let sit for 5-10 minutes until frothy, indicating the yeast is active.
- Mix Ingredients: Add the bread flour, salt, egg yolks, and melted butter to the yeast mixture. Use the dough hook to combine everything until a rough dough forms.
- Knead the Dough: Knead the dough on low speed with the dough hook for 7-10 minutes until the dough turns elastic and smooth. Alternatively, knead by hand for 12-15 minutes, but avoid adding too much flour to keep the dough soft.
- First Rise: Lightly grease a large bowl with oil, place the dough inside, cover tightly with plastic wrap, and let it rise in a warm spot for 1 to 1½ hours until it has doubled in size.
- Shape the Donuts: Line a baking sheet with baking paper. On a lightly floured surface, roll out the dough to about 1.5 cm thick. Using a 7.5 cm (3 inch) round cookie cutter dipped in flour, cut out donut rounds and place them on the prepared baking sheet.
- Second Rise: Cover the cut donuts with a tea towel and let them rise again in a warm place until puffy and nearly doubled, about 45-60 minutes. Re-knead any leftover dough, let it rest 15 minutes, then roll and cut more donuts to rise with the others.
- Preheat Oven: Preheat your oven to 180°C (160°C fan-forced) / 350°F.
- Bake the Donuts: Bake the donuts on the baking sheet for 10 minutes until they begin to turn golden. Check doneness by inserting a thermometer; it should read 88°C / 190°F. Remove from oven and transfer to a cooling rack.
- Prepare Lemon Sugar: In a medium bowl, combine the caster sugar and lemon zest. Use your fingers to rub and press the sugar and zest together to release oils and distribute the lemon flavor evenly.
- Coat Donuts: Brush the warm donuts generously with melted butter, then roll each donut in the lemon sugar, tossing to evenly coat them all over.
- Create Filling Holes: Use the handle of a teaspoon to press gently into the side or top of each donut, wiggling slightly to create space for the lemon curd filling.
- Fill Donuts: Transfer the lemon curd to a piping bag fitted with a 6-7 mm (¼ inch) round or long nozzle. Insert the nozzle into the hole and gently squeeze until the curd fills the donut; remove the nozzle when you feel resistance.
- Serve: Enjoy the donuts best when fresh, allowing the lemon curd to remain creamy and intact.
- Feedback: Please leave a comment and rating if you enjoyed this recipe; it’s greatly appreciated!
Notes
- For deep-fried donuts, follow your preferred frying method as an alternative to baking.
- Ensure the milk is warmed but not hot to avoid killing the yeast.
- Donuts are best eaten fresh to maintain the filling’s texture and flavor.
- You can re-roll leftover dough after resting to maximize yield.
- Use a thermometer to precisely check if donuts are properly baked.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
