If you’re a fan of bright citrus flavors and pillowy-soft pastries, these Lemon Filled Doughnuts will become your new favorite indulgence. Perfectly golden on the outside and bursting with tangy lemon curd on the inside, these doughnuts strike the ideal balance between sweet, tart, and utterly irresistible.
Homemade doughnuts may sound intimidating, but with a little preparation and the right technique, you’ll achieve bakery-quality results right from your kitchen. These are perfect for brunch, dessert, or special weekend treats.
Ingredients
Makes 10 to 12 doughnuts
For the Doughnuts
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- Vegetable oil, for frying
For the Lemon Filling
- ½ cup fresh lemon juice (from about 2 lemons)
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- 3 egg yolks
- 4 tablespoons unsalted butter
For the Coating
- ½ cup granulated sugar
- Optional: powdered sugar for dusting
Prep and Cook Time
- Prep time: 30 minutes
- Rising time: 1 hour 30 minutes
- Cook time: 15 minutes
- Cooling and filling time: 20 minutes
- Total time: About 2 hours 35 minutes
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Add sugar, eggs, flour, and salt. Mix until just combined.
- Add softened butter and knead (by hand or mixer) for 6–8 minutes until dough is soft and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours or until doubled in size.
Step 2: Prepare the Lemon Filling
- In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
- Stir continuously until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
- Remove from heat, stir in butter, and let cool. Chill until ready to use.
Step 3: Shape and Fry Doughnuts
- Roll the risen dough on a floured surface to about ½-inch thickness.
- Cut into 2.5 to 3-inch rounds. Re-roll scraps as needed.
- Place rounds on parchment-lined trays, cover, and let rise again for 30 minutes.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry doughnuts in batches for 1–2 minutes per side until golden.
- Transfer to paper towels to drain and roll in granulated sugar while still warm.
Step 4: Fill the Doughnuts
- Using a piping bag fitted with a round tip, insert the lemon curd into the center of each doughnut.
- Dust with powdered sugar if desired, and serve immediately or within a day for best texture.
Serving Suggestions
- Pair with an espresso or citrusy tea for a refreshing contrast.
- Serve on a brunch platter alongside fresh berries and other pastries.
- Warm slightly before serving for that fresh-from-the-fryer taste.
Nutritional Highlights
| Nutrient | Per Serving (1 doughnut) |
|---|---|
| Calories | 290 |
| Total Fat | 13g |
| Saturated Fat | 6g |
| Cholesterol | 80mg |
| Sodium | 120mg |
| Carbohydrates | 38g |
| Fiber | 1g |
| Sugars | 18g |
| Protein | 5g |
Healthier Tips:
- Substitute half the all-purpose flour with whole wheat for added fiber.
- Reduce sugar in the coating or filling for a lighter version.
- Bake instead of fry for a lower-fat option (adjust for texture differences).
Pro Tips for Perfect Doughnuts
- Oil temperature matters – use a thermometer to keep frying temp steady.
- Don’t overfill – a couple of teaspoons of lemon curd is plenty.
- Cool completely before filling to prevent melting the curd.
- Make ahead – lemon curd can be made up to 3 days in advance and stored in the fridge.
These Lemon Filled Doughnuts are the ultimate treat for citrus lovers — zesty, golden, and deliciously indulgent. Whether you’re hosting brunch or just craving something sweet and special, this recipe is your go-to. With a soft dough, vibrant filling, and satisfying finish, they’re guaranteed to brighten your day.