Lemon doughnut recipe.

Serving Size: Makes about 12 doughnuts

Prep Time: 30 minutes (plus 2-3 hours for rising and cooling)

Cook Time: 20 minutes

These delightful lemon doughnuts are filled with a tangy lemon curd, offering a perfect balance of sweet and tart flavours. They are ideal for breakfast, brunch, or as a special treat any time of the day.

Ingredients:

Doughnut Ingredients:

• 2 1/4 teaspoons active dry yeast

• 3/4 cup warm milk (110°F / 45°C)

• 1/4 cup granulated sugar

• 2 large eggs

• 1/4 cup unsalted butter, melted and cooled

• 1 teaspoon vanilla extract

• 3 1/2 cups all-purpose flour

• 1 teaspoon salt

• Vegetable oil, for frying

Lemon Curd Ingredients:

• 1/2 cup fresh lemon juice (about 2-3 lemons)

• Zest of 2 lemons

• 3/4 cup granulated sugar

• 3 large eggs

• 1/2 cup unsalted butter, cut into small pieces

For Coating:

• 1 cup granulated sugar

• Zest of 1 lemon

Instructions:

Making the Doughnuts:

1. Activate Yeast:

   • In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5-10 minutes until it becomes foamy.

2. Prepare Dough:

   • In a large bowl, mix the sugar, eggs, melted butter, and vanilla extract. Add the activated yeast mixture and mix until well combined.

   • Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

   • Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

3. Shape Doughnuts:

   • Roll out the dough on a floured surface to about 1/2-inch thickness. Using a doughnut cutter or two round cutters (one large and one small for the center hole), cut out doughnuts.

   • Place the cut doughnuts on a baking sheet lined with parchment paper. Cover and let them rise for another 30-45 minutes, until they are puffy.

4. Fry Doughnuts:

   • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches, turning them occasionally, until they are golden brown on both sides. This should take about 2-3 minutes per side.

   • Remove the doughnuts from the oil and drain on paper towels.

Making the Lemon Curd:

1. Combine Ingredients:

   • In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs.

2. Cook Curd:

   • Add the butter to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.

3. Strain and Cool:

   • Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming and let it cool completely in the refrigerator.

Coating and Filling the Doughnuts:

1. Coat Doughnuts:

   • In a shallow bowl, mix together the sugar and lemon zest for coating. Roll the warm doughnuts in the sugar mixture until well coated.

2. Fill Doughnuts:

   • Once the doughnuts are completely cool, use a piping bag fitted with a small round tip to fill them with lemon curd. Insert the tip into the side of each doughnut and squeeze gently to fill.

Chef Brooke Silk’s Notes:

• Make sure the oil is at the correct temperature for frying. If the oil is too hot, the doughnuts will brown too quickly on the outside and remain undercooked inside.

• You can prepare the lemon curd a day in advance and store it in the refrigerator.

• For an extra burst of flavor, add a pinch of salt to the lemon curd while cooking.

• If you don't have a doughnut cutter, you can use a round cookie cutter and a smaller one for the center hole.

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