These lemon curd donuts are made with soft brioche dough and filled with sweet and tangy lemon curd.

In a bowl of a stand mixer fitted with a dough hook, or a mixing bowl, add the warm milk and stir in the yeast and sugar.

The Dough

To the yeast mixture, add the eggs, flour, and salt. Turn the mixer on low speed or use your hands to combine until it forms a thick dough.

Mix this dough for around 2 minutes to begin developing the gluten. It will be a stiff dough.

Add in the room temperature butter, a few cubes at a time. Incorporate each cube, either by hand or with the mixer, before the next addition.

Turn the mixer on medium speed, or begin kneading until the sticky dough starts to strengthen and come together.

Keep the dough mixing for at least 10 minutes. The dough should feel smooth, soft, and strong.

Shape the dough into a ball and place it into a lightly greased bowl.

Cover the bowl with a lid, plate, plastic wrap, or a damp tea towel, and let it proof at room temperature until doubled in size.

While the dough is rising you can make this super easy lemon curd in the microwave or stove! Alternatively, use store-bought curd.

Punch down the dough and pull it from the bowl onto a lightly floured surface. Roll it into a ½ inch/ 1.3cm thick rectangle.

Use a cookie cutter or jar lid to cut out round donuts about 3.5 inches/9 cm in diameter. Place each cut donut onto some parchment paper.

Let the donuts rest for another hour until they are puffy. 

Heat frying oil in a deep pot to around 338°F / 170°C. Fry the donuts for 2 minutes on each side.

Scoop the lemon curd into a piping bag fitted with a round tip. Insert the tip of a small knife into the side of each donut to make a hole for the filling.

Pipe the curd through the hole into each donut. Place the filled donuts onto a wire rack and dust them generously with powdered sugar all over.

See the full recipe on the website!