Baked Lemon Donuts
Servings: 12 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.