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I've fallen in love with making these Lemon Curd Filled Donuts at home. There's something magical about biting into a sugar-coated donut and finding tangy homemade lemon curd inside. Skip the bakery run these beauties are easier to make than you'd think and so much more satisfying when they're fresh from your own kitchen.
A World of Sweet Inspiration
Every culture seems to have their own special take on donuts. From Japanese an-doughnuts filled with sweet red bean paste to German Berliners bursting with cream or jam and Mexico's crispy churros. I love how these lemon curd donuts put a bright zesty spin on the classic filled donut.
Your Shopping List
- Lemon Custard: Grab whole milk fresh lemons eggs sugar cornstarch salt and good butter.
- Donut Dough: You'll need instant yeast sugar butter warm milk an egg bread flour and sea salt.
- For Finishing: Oil for frying and sugar for that sweet coating.
Let's Make Some Magic
- Starting with Lemon Curd
- Warm your milk with lemon peel until it's steamy. Whisk up your eggs sugar cornstarch and salt then slowly add that warm milk. Cook until thick then stir in butter and let it chill.
- Making Your Dough
- Mix your yeast milk and egg then add sugar flour and salt. Knead until smooth then let it rise for two hours. Shape into cute little balls.
- Time to Fry
- Get your oil nice and hot about 350°F. Fry those dough balls until they're golden all over then let them cool on a rack.
- The Fun Part
- Fill each donut with your chilled lemon curd then roll them in sugar. They're best eaten right away!
Ways to Switch It Up
Sometimes I add lemon zest to the sugar coating for extra zing. You can try chocolate ganache or fruit preserves instead of lemon curd. Play with the sweetness by using powdered sugar for coating or add a splash of vanilla to make them even more special.
Perfect Pairings
These donuts are amazing with a dollop of whipped cream or a scoop of vanilla ice cream. For kids' parties I make tiny donut holes and let everyone go wild with sprinkles and toppings. They're always a hit with coffee too.
Keeping Them Fresh
Keep any leftovers in an airtight container in your fridge they'll stay good for 3-4 days. I don't recommend freezing them the lemon curd doesn't like it much. Just let them come to room temperature when you're ready for more.
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My Best Tips
Make sure all your ingredients are room temperature before starting. If you're short on time store bought lemon curd works fine. Watch your oil temperature carefully 350°F is perfect for a golden crust. Strain that curd for silky smoothness and use a piping bag it makes filling so much easier.
Frequently Asked Questions
- → Can I make these ahead of time?
You can make the lemon curd a day ahead, but donuts are best fried and filled the day you'll eat them.
- → Why use bread flour instead of all-purpose?
Bread flour has more protein, which creates better structure and chewiness in the donuts.
- → Can I bake these instead of frying?
While you can bake them, frying gives the best texture and traditional donut taste.
- → Why let the dough rise twice?
The first rise develops flavor, while the second helps create light, fluffy donuts.
- → Can I use store-bought lemon curd?
Yes, but homemade curd has better flavor and you can control the tartness level.