Lemon Filled Doughnuts Recipe

These Lemon Filled Doughnuts are the perfect combination of sweet and tart. They’re light, fluffy, and filled with a homemade lemon curd that’s bursting with flavor. I love how the tangy lemon curd complements the sweetness of the doughnut, and the dusting of powdered sugar adds a touch of elegance.

I’ve always been a big fan of doughnuts, and these lemon-filled ones are some of my favorites. They’re perfect for a special occasion brunch, a holiday gathering, or just a sweet treat on a weekend morning. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker.

Why You’ll Love These Lemon-Filled Doughnuts

• Flavorful and Zesty: The homemade lemon curd is the star of the show, adding a burst of tangy lemon flavor to these delightful doughnuts.
• Light and Fluffy: The doughnuts are perfectly light and fluffy, thanks to the yeast dough.
• Easy to Make: This recipe is surprisingly simple to follow, even for beginner bakers.
• Perfect for Sharing: These doughnuts are great for parties, potlucks, or just a sweet treat to share with friends and family.

this Recipe

Ingredients for Lemon-Filled Doughnuts

Here’s what I use to make these delicious doughnuts:

Lemon Curd:

• Freshly Squeezed Lemon Juice: I always use freshly squeezed lemon juice for the best flavor.
• Lemon Zest: Adds an extra layer of lemon flavor and aroma.
• Granulated Sugar: Sweetens the lemon curd.
• Eggs: Help to thicken the curd and create a smooth texture.
• Unsalted Butter: Adds richness and flavor.
• Salt: Just a pinch of salt to balance the sweetness.

Doughnut:

• Active Dry Yeast: This is what makes the doughnuts rise and become light and fluffy.
• Warm Water: Activates the yeast.
• All-Purpose Flour: This is the base of our doughnut dough.
• Milk: Adds moisture and richness to the dough.
• Unsalted Butter: Adds flavor and tenderness.
• Egg Yolks: Add richness and color to the dough.
• Granulated Sugar: Sweetens the dough.
• Salt: Enhances the flavor of the dough.
• Cinnamon and Nutmeg: These spices add warmth and a touch of spice.
• Vegetable Oil: For frying the doughnuts.
• Granulated Sugar or Powdered Sugar: For rolling the doughnuts after frying.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Different Fillings: Try filling the doughnuts with pastry cream, chocolate ganache, or even jam.
• Glazes: Instead of rolling the doughnuts in sugar, you can dip them in a glaze, like a chocolate glaze or a vanilla glaze.
• Toppings: Sprinkle the doughnuts with chopped nuts, sprinkles, or even a drizzle of melted chocolate.
• Baked Doughnuts: If you prefer a healthier option, you can bake the doughnuts instead of frying them.

How to Make Lemon-Filled Doughnuts

Step 1: Make the Lemon Curd

I start by making the lemon curd. I whisk together the lemon juice, zest, sugar, and eggs in a heatproof bowl. Then, I set the bowl over a saucepan of simmering water and whisk continuously until the curd thickens. I remove the curd from the heat, strain it through a fine-mesh sieve, and let it cool completely.

Step 2: Make the Doughnut Dough

In a small bowl, I combine the yeast and warm water and let it sit until foamy. Then, in a stand mixer, I combine the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg, and yeast mixture. I knead the dough until it’s smooth and elastic. I let the dough rise in a warm place until it’s doubled in size.

Step 3: Shape the Doughnuts

I roll out the dough on a lightly floured surface and use a biscuit cutter or cookie cutter to cut out rounds. I place the doughnuts on a baking sheet and let them rise until they’re slightly puffed.

Step 4: Fry the Doughnuts

I heat some vegetable oil in a large pot and fry the doughnuts until they’re golden brown and cooked through.

Step 5: Fill and Decorate

I let the doughnuts cool completely before filling them with the lemon curd using a pastry bag. Then, I roll the doughnuts in granulated sugar or powdered sugar.

Tips and Tricks

• Yeast Activation: Make sure the yeast is foamy before using it. If it’s not foamy, it may be old and won’t work properly.
• Don’t Overmix: Overmixing the dough can make the doughnuts tough.
• Oil Temperature: Make sure the oil is hot enough before frying the doughnuts. If it’s not hot enough, the doughnuts will absorb too much oil and become greasy.

How to Serve

These Lemon-Filled Doughnuts are delicious on their own, but you can also serve them with:

• Coffee or Tea: A classic pairing!
• Fruit: Serve them with fresh berries or sliced fruit for a refreshing touch.
• Ice Cream: Add a scoop of vanilla ice cream for an extra indulgent treat.

Make Ahead and Storage

• Make Ahead: You can make the lemon curd and the doughnut dough ahead of time.
• Storing: Store leftover doughnuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: You can freeze the unfilled doughnuts for up to 2 months. Just thaw them at room temperature before filling and serving.

FAQs

1. Can I use a different type of filling?
Yes, you can use pastry cream, chocolate ganache, or even jam.

2. Can I bake these doughnuts instead of frying them?
Yes, you can bake them at 350°F for about 15-20 minutes, or until golden brown.

3. Can I make these doughnuts gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour.

There you have it! A delicious and easy recipe for Lemon-Filled Doughnuts. I hope you enjoy them!

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