Lemon Filled Doughnuts Recipe

Craving a zesty, sweet treat? These Lemon Filled Doughnuts deliver the perfect balance of fluffy dough and tangy lemon curd, making them a delightful dessert for breakfast, brunch, or special occasions. The rich, creamy lemon filling paired with a sugar-dusted exterior makes these doughnuts simply irresistible.

Ingredients List

For the Dough:

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast
• 1 cup warm milk (110°F)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt

For the Lemon Filling:

• 1 cup lemon curd (store-bought or homemade)
• 1 tablespoon lemon zest

For the Sugar Coating:

• ½ cup granulated sugar
• 1 teaspoon lemon zest

Kitchen Tools Required:

• Mixing bowls
• Electric mixer
• Rolling pin
• Doughnut cutter (or round cookie cutter)
• Deep fryer or heavy pot
• Slotted spoon
• Piping bag with a round tip

Step-By-Step Instructions:

1. Preparing the Dough:

• Dissolve the yeast and a teaspoon of sugar in warm milk. Let it sit for 10 minutes until frothy.
• In a large bowl, combine flour, sugar, and salt.
• Add the yeast mixture, eggs, melted butter, and vanilla extract.
• Mix until a dough forms, then knead for about 8-10 minutes until smooth.
• Place the dough in a greased bowl, cover, and let rise for 1-2 hours until doubled.

2. Making the Lemon Curd Filling:

• If using homemade lemon curd:
  • Whisk together 4 egg yolks, ½ cup sugar, ½ cup lemon juice, and 1 tablespoon lemon zest in a saucepan.
  • Cook over medium heat, stirring constantly until thickened.
  • Remove from heat and stir in 4 tablespoons of unsalted butter. Let it cool completely.

3. Frying the Doughnuts:

• Roll the dough on a lightly floured surface to about ½-inch thickness.
• Cut out rounds using a doughnut cutter.
• Heat oil in a deep fryer or pot to 350°F (175°C).
• Fry the doughnuts in batches for about 1-2 minutes per side until golden brown.
• Remove and drain on a paper towel-lined plate.

4. Filling the Doughnuts:

• Once cooled, fill a piping bag with lemon curd.
• Make a small hole in each doughnut and pipe the lemon filling inside.
• Roll the doughnuts in sugar mixed with lemon zest.

Tips for Success:

• Preventing Greasy Doughnuts: Maintain the oil temperature at 350°F to avoid greasy results.
• Smooth Lemon Curd: Strain the lemon curd after cooking to remove lumps for a silky texture.

Variations and Additions:

Lemon Raspberry Filled Doughnuts:

• Add a spoonful of raspberry jam mixed with the lemon curd for a fruity twist.

Lemon and Cream Cheese Filled Doughnuts:

• Mix cream cheese with the lemon curd for a tangy, creamy filling.

Serving Suggestions:

• Serve with a dusting of powdered sugar.
• Pair with tea, coffee, or a glass of milk for the perfect treat.

Storage Instructions:

• Leftovers: Store in an airtight container at room temperature for up to 2 days.
• Freezing: Unfilled doughnuts can be frozen for up to 2 months. Thaw and fill when ready to serve.

Fun Facts About Doughnuts:

• Doughnuts were introduced to the U.S. by Dutch settlers in the 1800s.
• National Doughnut Day is celebrated on the first Friday of June.

Conclusion:

These Lemon Filled Doughnuts are a perfect blend of tangy and sweet, making them ideal for any dessert lover. Whether you’re making them for a holiday brunch or a weekend treat, they’re sure to impress. Give this recipe a try, and you’ll have a new favorite on your dessert list!

FAQs:

1. Can I bake these instead of frying?
Yes, you can bake them at 350°F for about 12-15 minutes, but frying offers a more traditional texture.

2. How do I keep doughnuts fluffy?
Ensure the dough rises fully before frying and avoid over-kneading.

3. Can I make the lemon curd in advance?
Absolutely! It can be stored in the refrigerator for up to a week.

4. Do I need a stand mixer?
No, but a stand mixer makes kneading easier. You can knead by hand as well.

5. Can I use store-bought lemon curd?
Yes! Store-bought lemon curd works perfectly for a quicker version.