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Close up of a Lemon Filled Doughnut.
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5 from 1 vote

Lemon Filled Doughnuts

Easy homemade Lemon Filled Doughnuts made completely from scratch. There's nothing better than a warm fresh donut!  
Prep Time15 mins
Cook Time15 mins
Rising Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Lemon Filled Doughnuts
Servings: 12 donuts
Calories: 213kcal

Ingredients

Basic Donut Dough

  • 2 1/2 teaspoons instant dry yeast
  • 1/2 cup warm water approximately 100 degrees
  • 1/4 cup white sugar
  • 1/4 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 1/2 to 3 cups all-purpose flour

Donut Glaze

  • 2 tablespoons butter melted
  • 1 1/3 cups powdered sugar
  • 1 pinch salt
  • 2 teaspoons evaporated milk
  • 1/2 teaspoon vanilla extract
  • 2 to 4 teaspoons water

Frying and Filling

Instructions

  • 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.
  • 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.
  • 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.
  • Meanwhile, heat the shortening for frying in a large pot to about 350 degrees. Be sure to use enough so that it is 1-inch deep. 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.
  • Fry the donuts a few at a time until golden brown, flipping halfway 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 paper towels. 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.
  • 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.

Video

Nutrition

Serving: 1donut | Calories: 213kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 192mg | Potassium: 50mg | Sugar: 29g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg