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Mouthwatering and tart lemon curd filled cake donuts. Filling ring donuts isn’t the norm, but it should be!
Making these donuts was a test that turned out way better than expected. If you are a lemon freak like me, you have to make these! Lemon curd made from scratch is so much more delicious than store bought IMO.
Filling the Donut
Filling the donuts involves 2 different steps. First you want to pipe half the dough into the donut pan. Pipe the lemon curd in a ring around the donut, then fill the rest with the other half of the dough.
This step injects some curd flavor, but also creates a cavity for you to pipe more in after baked and cooled. You will need to pipe them the second time because the curd ring will somewhat melt into the batter.
This recipe can be done with any curd flavor—orange, lime, and of course lemon.
Add some lemon flavored icing and sprinkles to top it off! If you wanna get crazy, maybe you could use the left over egg whites to make a meringue topping. Torch it and you’ve got a lemon meringue donut! Definite future project idea….
Baked Lemon Donuts
Ingredients
DONUT
- 2 cups flour
- 2 eggs
- 1 cup milk
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp vanilla
- ¼ tsp salt
- ¼ cup butter softened
- ¼ cup vegetable oil
- ½ tsp lemon zest
- Butter or cooking spray for pan
LEMON CURD
- 3 egg yolks
- 4 tbsp butter
- ½ cup lemon juice
- 1 lemon’s zest
- 1 cup sugar
- 1 tbsp cornstarch
- ¼ tsp salt
ICING
- 1 ½ cup confectioners sugar
- 1 tbsp lemon juice
- 1-2 tbsp milk
Instructions
CURD
- In a saucepan whip egg yolks till lighter in color.
- Add all other ingredients except butter and mix well, till smooth.
- Turn heat on medium / high. Bring to a low boil.
- Lower heat to simmer and let cook till coats spoon or about 5-6 minutes.
- Add butter and mix well.
- Strain curd and set aside till cool. Keep in the fridge till ready to use.
DONUTS
- Preheat oven to 400 degrees F.
- Cream butter, oil and sugar until well combined.
- Add eggs and vanilla. Mix well.
- In a separate bowl combine flour, salt, zest, baking soda and baking powder.
- Slowly add in half of flour, then add milk. Repeat till all flour and milk is added.
- Grease donut pan with spray or butter.
- Put batter into a piping bag with a medium sized circle tip. Add curd into a piping bag with a thin circle tip.
- Pipe thin layer of batter into each donut well, about ⅓ full.
- Careful not to touch the curd tip to the raw batter (GERMS! You'll use this again), pipe 2 circles of curd around the well in the middle of the donut.
- Pipe batter on top of lemon curd, making sure to cover all the curd to prevent bubbling out. Dough should reach just under the top of the wells.
- Bake 13 – 18 minutes. Donuts should be a bit golden on top.
- Let cool on a rack.
- Pipe in extra curd when donut is cool. Fill about 3 places in each donut.
ICING
- Combine ingredients until smooth. If you want a thicker icing add more sugar, if you want a glaze less sugar.
- Dip each donut into the icing, let drip and set to dry on the rack.
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