Description
Zesty lemon curd donuts bring sunshine to your plate with a perfect balance of tangy and sweet. Pillowy pastry filled with silky lemon cream promises a delightful escape that leaves you craving another bite.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups (440 grams) all-purpose flour
- 3 eggs
- 8 tablespoons (113 grams) unsalted butter, softened, cubed
- 6 cups (1.4 liters) vegetable oil
Leavening and Seasoning:
- 2 ¼ teaspoons rapid-rise yeast
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Liquid and Sweet Ingredients:
- ½ cup (100 grams) sugar
- ½ cup (120 milliliters) warm milk
- 1 teaspoon vanilla extract
- 3.4 ounces (96 grams) vanilla pudding mix
- 1 cup (240 milliliters) milk
- 1 cup lemon curd
- Zest of 1 lemon
Topping:
- 1 cup (200 grams) sugar
Instructions
- Craft a harmonious blend of dry ingredients in a stand mixer’s bowl, whisking flour, sugar, cinnamon, and rapid-rise yeast until evenly distributed.
- Strategically sprinkle softened butter across the dry mixture, preparing for dough formation.
- Create a complementary liquid base by merging precisely warmed milk, eggs, vanilla extract, and salt in a separate vessel, ensuring thorough integration.
- Marry wet and dry components using a dough hook, mechanically kneading for 10-12 minutes until a cohesive, elastic dough emerges.
- Tenderly shape the dough into a smooth sphere using lightly oiled hands, transferring it to a greased bowl and enveloping with plastic wrap and a kitchen towel.
- Allow the dough to undergo a transformative rising process in a warm environment for 90 minutes, anticipating a substantial volume increase.
- Deflate the risen dough with a gentle punch, then roll it onto a flour-dusted surface, utilizing a 3-inch cookie cutter to shape delicate rounds.
- Arrange the cut dough on a baking sheet, draping with a light cover to permit a secondary 30-minute proofing period.
- Simultaneously prepare the frying medium by heating vegetable oil to a precise 345°F, creating an ideal thermal environment for browning.
- Construct a zesty filling by blending vanilla pudding mix with milk until thickened, then incorporating vibrant lemon curd and fragrant lemon zest.
- Submerge each dough round in hot oil, frying for approximately two minutes per side until achieving a golden, crisp exterior.
- Rescue the freshly fried donuts, allowing excess oil to drain on absorbent paper towels.
- While still radiating warmth, enrobe the donuts in a delicate sugar coating.
- Employ a piping bag to generously inject the lemon-infused filling, transforming each donut into a delectable, creamy delight.
Notes
- Master this donut recipe by ensuring all ingredients are at room temperature before starting to achieve the perfect soft, pillowy texture.
- Check milk temperature precisely with a digital thermometer to activate yeast correctly and prevent dense, heavy donuts.
- Proofing the dough in a warm, draft-free spot guarantees optimal rising and helps develop rich, complex flavors.
- Use a candy thermometer when frying to maintain consistent oil temperature, which prevents greasy or burnt donuts.
- Work quickly when filling donuts to keep the lemon curd mixture smooth and prevent separation or lumpy texture.
- Store filled donuts in an airtight container and consume within 24 hours for maximum freshness and flavor intensity.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg