Ever since I made the homemade lemon curd, I’ve been dying to make some doughnuts and use it as the filling. Boy was that a spectacular idea! The donuts were amazing. I made them on a Sunday afternoon. The kids were so excited to get some donuts and they anxiously helped through the entire process. We could hardly wait for them to cool! I ate 3 the following morning for breakfast. 3! The last 3 might I add. I just couldn’t help myself! Now, what’s up with the spelling? I keep altering between doughnut and donut. Well, they are the same thing. The dictionary approves of doughnut, but donut is used about 1/3 of the time. I can’t decide what I like better so I keep alternating between the two for fun. Which spelling do you like better?
Lemon Filled Glazed Doughnuts
Time to Make It: 3 hours
Hands on Time: 45 minutes
Yield: 1 Dozen Donuts
2 1/2 tsp instant dry yeast
1/2 cup warm water (approximately 100 degrees)
1/4 cup white sugar
1/4 cup evaporated milk
1/2 tsp salt
1/4 cup vegetable shortening
2 large eggs
1/2 tsp. vanilla extract
2 1/2 to 3 cups all-purpose flour
2 TB butter, melted
1 1/3 cups powdered sugar
1 pinch salt
2 tsp evaporated milk
1/2 tsp vanilla extract
2 to 4 tsp. water
1 half-pint lemon curd (recipe below)
1. Combine the yeast, water, sugar, evaporated milk, salt, shortening, eggs, and vanilla in the bowl of a stand mixer. Pour in 2 cups of the flour and knead on a medium-low speed with a dough hook until well combined. Slowly add in the remaining flour until a nice dough ball forms. Dough should be wet, but should not stick to your fingers or the sides of the bowl.
2. Spray a large mixing bowl with nonstick cooking spray. Transfer the dough to the bowl, cover with a clean dish towel, and let rise 1 1/2 hours.
3. Roll the dough out onto a lightly floured surface 1/4 to 1/2-inch thick. Use a drinking glass or round cookie cutter to punch out 12 donuts, re-rolling the dough as necessary to get a dozen donuts and use almost all of the dough. Let rise another 30 minutes.
4. Meanwhile, heat the shortening in a large pot to about 350 degrees. While the shortening is coming to temperature, make the glaze in a medium-size mixing bowl by whisking together melted butter, powdered sugar, pinch salt, 2 tsp evaporated milk, and 1/2 tsp. vanilla extract. Add in water 1 tsp at a time until it is just thin enough to dip something in easily. It shouldn’t be runny, but it shouldn’t be thick either.
5. Fry the donuts a few at a time until golden brown, flipping half-way through. It is helpful to do a test donut to ensure that the donut gets cooked through. Transfer the donuts to a wire rack covered with a layer of papertowels. Let cool for 1 to 2 minutes then dip the top of the donut into the glaze and place it back on the wire rack.
6. Once all of the donuts have been fried, fill a piping bag with the lemon curd, like you would with frosting. Using a wide-mouth tip, insert the tip into the side of the doughnuts one at a time, squeezing to fill with 1 to 2 tablespoons of lemon curd per donut.
Dough Recipe Adapted from Cooking Classy
Easy Homemade Lemon Curd
Time to Make It: About 15 minutes
Yield: 3 half-pint jars
1 1/2 cups white sugar
1 cup freshly squeezed lemon juice
1 TB. lemon zest
12 egg yolks
1 cup butter
1. Combine sugar, lemon juice, and lemon zest in a large saucepan over medium heat. Stir constantly until the mixture is hot, but not yet simmering.
2. In a medium size mixing bowl, whisk the egg yolks until smooth.
3. Slowly pour some (about 1/3) of the hot sugar mixture into the bowl, whisking constantly.
4. Transfer all of the egg mixture into the saucepan, whisking to combine, over medium heat.
5. Slice the butter into tablespoon-size slices and add into the hot mixture. Stir until butter is melted and mixture thickens.
6. Pour through a mesh sieve into canning jars or a large bowl. Mixture will fill 3 half-pint jars.
7. Cool to room temperature and store in the fridge.