Description
Zesty lemon curd donuts deliver a delightful dance of tangy sweetness, elevating classic pastry to gourmet heights. Pillowy dough filled with bright citrus cream promises a mouthwatering adventure you won’t want to miss.
Ingredients
Scale
Main Dry Ingredients:
- 2 1/4 cups bread flour
- 1 envelope instant yeast (7 grams)
- 5 tablespoons granulated sugar
- 1 teaspoon salt
- 1/8 teaspoon salt
- 3 tablespoons cornstarch, sifted
Liquid and Soft Ingredients:
- 1/2 cup + 2 tablespoons warm milk
- 2 cups whole milk
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons unsalted butter
- 1 large egg, room temperature
- 1 egg, room temperature
- 2 egg yolks, room temperature
Fruit and Flavor Ingredients:
- 1 lemon, washed and peeled
- 1/2 cup granulated sugar
Instructions
- Activate yeast by combining warm milk with egg, ensuring complete dissolution of the microorganisms for optimal dough rising.
- Create dough by incorporating sugar, flour, and salt into the yeast mixture. Knead thoroughly, gradually integrating butter until achieving a silky, elastic consistency. Allow dough to proof in a warm environment until volume doubles, approximately 2-3 hours.
- Prepare lemon curd by infusing milk with lemon peel, allowing aromatic oils to permeate liquid for 10 minutes. Whisk eggs and sugar, then blend in cornstarch and salt. Gradually temper mixture with heated milk, cooking until custard thickens. Incorporate butter for richness, then refrigerate until completely chilled.
- Portion dough into eight uniform spheres, permitting brief relaxation to enhance texture. Heat oil to 350°F and carefully fry dough until achieving golden-brown exterior. Transfer to cooling rack, dust with granulated sugar, and delicately fill centers with chilled lemon curd.
Notes
- Choose warm milk around 110°F to activate yeast perfectly without killing it.
- Proof yeast mixture carefully, ensuring tiny bubbles form indicating active fermentation.
- Work butter into dough gradually to create smooth, elastic texture without tearing.
- Rest dough balls covered to prevent surface from drying and developing tough skin.
- Fry treats at consistent temperature for even golden-brown color and crispy exterior.
- Chill lemon curd thoroughly for firmer filling that doesn’t leak when stuffing pastries.
- Roll warm treats in fine sugar for delicate, even coating that melts slightly on surface.
- Adjust lemon curd sweetness by reducing sugar for diabetic-friendly version.
- Prep Time: 3 hours 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg