Lemon Curd Donuts 

These Lemon Curd Donuts are a delightful treat that combines the soft, fluffy texture of brioche dough with the tangy sweetness of homemade lemon curd. The donuts are fried to golden perfection, filled with a luscious lemon curd, and dusted with powdered sugar for an extra touch of sweetness. Ideal for breakfast, brunch, or a special dessert, these donuts offer a refreshing citrus twist on a classic favorite. 

Ingredients

For the Brioche Dough:

• 120g warm milk (95–104°F / 35–40°C)
  
  

• 25g granulated sugar
  
  

• 1½ teaspoons instant yeast or active dried yeast
  
  

• 375g all-purpose flour
  
  

• 2 large eggs
  
  

• ¾ teaspoon salt
  
  

• ½ teaspoon vanilla paste or extract
  
  

• 113g unsalted butter, room temperature
  
  

• Powdered sugar for dusting

For the Lemon Curd Filling:

• 3 large egg yolks
  
  

• 1 large whole egg
  
  

• Pinch of salt
  
  

• 120g fresh lemon juice
  
  

• 2 tablespoons lemon zest
  
  

• 150g granulated sugar
  
  

• 100g cold unsalted butter, cubed
  
  

For Frying:

• Neutral vegetable oil (enough to fill the pot at least 3 inches deep)
  
  

Directions

1. Prepare the Dough:
   
   

   • In the bowl of a stand mixer, combine warm milk, granulated sugar, and yeast. Let it sit for 5–10 minutes until frothy.
     
     

   • Add eggs, flour, salt, and vanilla to the yeast mixture. Mix on low speed until a rough dough forms.
     
     

   • Gradually add the softened butter, one cube at a time, mixing until fully incorporated. Continue mixing on medium speed for about 10 minutes until the dough is smooth and elastic.
     
     

   • Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise at room temperature for 1½ hours, or until doubled in size.
     
     

2. Make the Lemon Curd:
   
   

   • In a heatproof bowl, whisk together egg yolks, whole egg, salt, lemon juice, lemon zest, and granulated sugar.
     
     

   • Place the bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Whisk constantly until the mixture thickens and reaches a custard-like consistency, about 8–10 minutes.
     
     

   • Remove from heat and whisk in the cold cubed butter until smooth. Strain the curd through a fine-mesh sieve into a clean bowl to remove any solids.
     
     

   • Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or overnight.
     
     

3. Shape and Fry the Donuts:
   
   

   • Turn the risen dough onto a lightly floured surface. Roll it out to a thickness of about ½ inch.
     
     

   • Using a 3½-inch round cutter, cut out donut shapes. Place the cut donuts on a parchment-lined baking sheet and let them rest for 30 minutes to rise slightly.
     
     

   • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, being careful not to overcrowd the pot. Fry each side for about 1–2 minutes, or until golden brown.
     
     

   • Using a slotted spoon, transfer the fried donuts to a paper towel-lined plate to drain excess oil.
     
     

4. Assemble the Donuts:
   
   

   • Once the donuts have cooled slightly, use a piping bag fitted with a small round tip to inject each donut with the chilled lemon curd.
     
     

   • Dust the filled donuts generously with powdered sugar before serving.
     
     

Nutritional Information (per donut, approximate):

• Calories: 339 kcal
  
  

• Carbohydrates: 45g
  
  

• Protein: 4g
  
  

• Fat: 17g
  
  

• Saturated Fat: 10g
  
  

• Cholesterol: 85mg
  
  

• Sodium: 115mg
  
  

• Potassium: 110mg
  
  

• Fiber: 1g
  
  

• Sugar: 17g
  
  

• Vitamin A: 500 IU
  
  

• Vitamin C: 5mg
  
  

• Calcium: 30mg
  
  

• Iron: 1mg