Lemon curd doughnut holes are as fresh and refreshing as they sound. Donuts with citrus flavor and glazed topping will satiate your cravings for a heavenly delectate snack. Having a sweet and zesty breakfast on a lazy Sunday will fill you with rejuvenated energy.
Sweet and sugary syrup of lemons and curd can’t let you have only one of it, you are then obligated to eat more of it and leave your laziness behind and give your taste buds a deserving treat.
These doughnuts are not regular doughnuts; their lemony delight and unique structure make them stand out from the crowd.
The unique filling of lemon curd is so easy to make that even beginners can do it easily, with few ingredients; eggs, sugar, and some lemons.
The doughnut dough is made by the regular recipe, but it’s the lemon curd filling that makes it finger-licking, it is given final touch with the glazed topping of milk and sugar which makes it look more presentable and irresistible.
Appetizing doughnuts at home? Yes! No need to rush to bakeries or hire chefs for this finger-licking thing. Make it by yourself through this easiest and simplest recipe. This recipe would surely re-frame your thinking like; when life gives you lemons, you better make doughnuts out of it.
Lemon curd donut holes
Ingredients
Donut Holes
- 2 cups all-purpose flour
- 1 1/2 tbsp active dry yeast
- 1/4 cup water, lukewarm
- 2 tbsp milk, lukewarm
- 3 egg yolks
- 3 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 1/2 tbsp salt
- 1 tbsp vanilla extract
Lemon Curd
- 4 eggs
- Juice of 4 lemons
- Zest of 1 lemon
- 1 cup granulated sugar
- 4 tbsp unsalted butter
Glaze
- 1 1/2 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tbsp vanilla extract
Instructions
- Combine the warm water,milk, 1 tablespoon sugar, and yeast in a bowl. Whisk to dissolve the yeast.Leave for 5-10 minutes until foamy.
- Add the remaining sugar,egg yolks, and vanilla.
- Add in the flour and salt. Knead until smooth using the attachment on your mixer or by hand.Incorporate the butter and knead well until the dough comes together and forms a ball.
- Transfer the dough to a greased bowl, cover with plastic wrap and let rise in a warm place until doubled,about 1 hour.
- Meanwhile, make lemon curd. Place the eggs, zest, sugar, and lemon juice in a medium bowl and whisk to combine. Leave for 10-15 minutes so that the zest will infuse the mixture.Pour the mixture through a sieve into a medium saucepan.
- Cook over medium-lowheat. Constantly whisk until the mixture becomes thick, about 5-7 minutes.Remove pan from heat. Whisk butter into the curd. Pour curd into a bowl and place a piece of plastic wrap directly on top. Let cool and put in the fridge.
- Line a baking sheet with parchment paper. Roll the dough out to a ½-inch thickness. Cut out donuts as close together as possible. Re roll the dough and cut out more donut holes.Transfer the circles to the prepared baking sheet and cover lightly with plastic wrap. Let rise for 15-20 minutes.
- Heat 2 inches of oil in a heavy pot (cast iron) to 330°F. To fry donut holes, drop 5-6 at a time and allow to become golden for about 1-2 minutes. Remove donut holes from the oil with the spider tool and place them on a tray lined with paper towels. Let cool slightly.
- Add the lemon curd to a pastry bag fitted with a small nozzle. Fill each donut hole with the curd.
- For the glaze, mix all the ingredients until smooth.Dip each donut hole into the glaze. Enjoy!
TIPS AND TRICKS
WELL-PROOF
To ensure that you get soft and moist doughnuts, let your doughnuts rest for enough time before frying so that they get well-proofed.
WIDE PAN FOR FRYING
While frying the doughnuts, try to use a pan with a wide mouth so that doughnuts get enough space to move.
ENOUGH SPACE FOR FRYING DOUGHNUTS
If you are not having a large pan for frying then don’t add too many doughnuts in one go, because overcrowding will not give enough space to move and some sides of doughnuts will remain under-cooked.
CHECK TEMPERATURE BEFORE FRYING
Don’t overheat oil, otherwise, doughnuts will turn golden brown from outside too quickly and remain uncooked from inside. So, check the temperature before adding doughnuts to the frying pan.
DRY-NUTS AND CRANBERRIES
To give a twist of crunch in soft and moist doughnuts, add crushed dry nuts and dried cranberries in the batter.
TOPPING
You can also top these doughnuts with dark melted chocolate, maple syrup, or honey.
FREQUENTLY ASKED QUESTIONS
Can I fill doughnuts with another filling?
Yes, you can combine or replace different flavored fillings with lemon ones.
– Nutella.
– Creamy frosting.
– Jelly – Mango, strawberry, orange, or maybe raspberry.
– Flavored Custard.
– Melted Chocolate with chocolate chips or crushed dry nuts.
– Cinnamon flavored cream cheese.
– Bavarian Custard
– Ricotta Cheese Balls
Can I make Lemon Curd Doughnut Holes without frying?
Yes, you can make these delectate doughnuts without frying by using these two methods-
Air Fryer– Once your doughnuts are ready after resting, add a single batch of doughnut holes in the basket of the air-fryer. Set the temperature at 350 degrees and air-fry the doughnuts until they are golden brown. It merely takes 7-8 minutes. Remove doughnuts from the basket and fill them up with lemon curd or any of your favorite filling.
Oven-Baked– Similarly, when you find your doughnuts are ready for baking, place them on a baking sheet surrounded by parchment paper. Keep a gap of approx. 1 inch in between of every doughnut. Bake doughnuts for ten minutes approx. at 375 degrees. Bake them until they are golden brown and completely cooked from inside.
Can I use store-bought lemon juice in the place of fresh lemon juice?
If you are not available with fresh lemon juice, then you might go with store-bought lemon juice, but it will not give intense flavor to your doughnuts. Different acidity levels will change the overall flavor and freshness of lemon curd.
How to store lemon curd doughnut holes?
Lemon Curd Doughnuts can be stored for up to 4 days in an air-tight container at room temperature and up to 1 month in the refrigerator.
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