These Baked Lemon Curd Filled Donuts save you a bunch of time and health by baking instead of frying. They are super tender and satisfying with a tart lemon curd filling and a sugar coating.
Once in a while, donuts and I will have a thing. Once in a very great while. I don’t actually do donuts, most of the time. Unless I make them. So these baked lemon curd donuts are definitely the exception. I never eat purchased donuts. It’s something I stopped doing in high school. For whatever reason. Who knows what was going through my teenage mind back then. I also don’t live near any cities where good donuts are actually a thing. Around here it’s just the gross chain breakfast places like Dunkin’ Donuts. Yuck. With that being said, I will gladly eat a donut I make.
Especially if they are baked. Like these Vanilla Bean Donuts, or Chocolate Donuts. And my favorite Apple Cider Donuts. Or if I come across a killer donut shop, maybe I’ll sing a different tune.
Once in a while, I will get the urge to make some donuts for the family. They have to be planned accordingly because they don’t last more than a day or two after they are made. Really, they are best the day they are made. So, I have to make donuts when we are in between desserts in the house.
A few weeks ago, pre-snow storms, and when I thought Spring was actually here, I got the donut urge. I really wanted to make baked donuts, because I didn’t want to go through the whole frying process. (And you feel better after eating a baked one, even if it’s all mental) I also wanted to fill them with some citrusy curd. I thought that would only be fitting for this time of the year.
These baked lemon curd filled donuts are light, fluffy and perfect. They are super easy to fill. The tart lemon curd pairs beautifully with the sugar crusted donut exterior. It was a match made in heaven. If you plan on making these, but not serving immediately, only fill the donuts that will be consumed right away. Fill and serve any remaining donuts the next day, or whenever you plan on eating. These would make an excellent Easter breakfast treat, or look beautiful on your brunch table.
Recipe from Glazed Filled Sugared & Dipped
Baked Lemon Curd Filled Donuts
These donuts save you a bunch of time and health by baking instead of frying. They are super tender and satisfying with a tart lemon curd filling and a sugar coating.
Ingredients
For the lemon curd
- 1/2 cup granulated sugar
- 1 1/2 whole lemons
- 1/2 cup fresh lemon juice (from about 3-4 lemons)
- 3 large egg yolks
- 3 large eggs
- 1/2 cup unsalted butter, cubed
For the donuts
- 3 1/4 teaspoons active dry yeast
- 1 1/2 cups whole milk, warmed
- 3 cups bread flour
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground nutmeg
- 1 large egg
- 1 teaspoon vanilla extract
- 6 Tablespoons unsalted butter, softened
Extras
- 6 Tablespoons melted unsalted butter
- 3/4-1 cup granulated sugar
Instructions
- To make the lemon curd, place the sugar in a medium, heat proof bowl. Zest the lemons into the sugar and rub your fingers in the sugar/zest, to release the oils. Meanwhile, fill a small pot half full of water and bring to a simmer over medium heat. Place the bowl with the lemon sugar over the barely simmering water, ensuring the bowl is not resting in the water. Whisk in the lemon juice, egg yolks and eggs. Cook, whisking constantly until the curd is thick and the whisk leaves tracks, 8-10 minutes. Immediately remove from the heat and whisk in the cubed butter. Strain the curd through a fine-mesh sieve into a clean bowl. Cover the bowl and refrigerate until completely cool, about 2-3 hours. The curd will last in the refrigerator up to a week.
- To make the donuts; in the bowl of a stand mixer fitted with the paddle attachment, whisk together the yeast and milk. Let sit for about 5 minutes or until bubbly.
- In a small bowl, whisk together the bread flour, all-purpose flour, sugar, salt and nutmeg. With the mixer on low speed, slowly pour the flour mixture into the yeast mixture. Stir in the egg and vanilla extract until just combined, then mix in the butter. Increase the speed to medium and mix for 5-8 minutes, until the dough pulls completely away from the bowl and dough is smooth.
- Turn the dough out on to a lightly floured surface and form into a ball. Place in a grease bowl, turning once to coat, cover with plastic wrap or a clean kitchen towel and place in a warm spot. Let rise until nearly tripled in size, 2-3 hours.
- Once the dough has risen, preheat the oven to 350ºF. Line two baking sheets with silpat or parchment paper. Gently deflate the dough and roll out on a lightly floured surface to 1/2-inch thick. Using a round 3-inch biscuit cutter, cut the dough into rounds and place on the prepared baking sheets. Re-roll the dough only once. You can discard the scraps or bake them for bite-sized snacks.
- Place the donuts in the preheated oven and bake for 10-15 minutes, or until light golden brown. Cut a small hole in the side of each donut to fill with curd later. If serving immediately melt the butter in a small bowl or saucepan and place the sugar in a shallow bowl. Brush or dip the baked donuts in the melted butter then immediately roll in the sugar, shaking off excess. Spoon the lemon curd into a pastry bag fitted with a plain round tip. Pipe the lemon curd into the pre-made hole of each donut, until slightly puffy. Serve immediately.
- If you plan on serving later in the day or the next day, follow the directions up to filling with lemon curd. Store the donuts at room temperature loosely wrapped, and fill with the lemon curd only directly before consuming.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 493
Nutritional information is only an estimate.
Hi! After baking, would you be able to freeze the unfilled donuts?
Yes! I think they would freeze fine. But I wouldn’t roll them in sugar before freezing. And make sure you hollow out the centers while they are still hot before freezing too. 🙂
Can u freeze the dough before baking? I love lemon filled donuts and want to try making a healthier version and I love just being able to pop something in when I want it.
While I have not tried this personally, I think if you freeze the dough after you’ve cut the rounds, then allow them to thaw at room temperature, they should bake up just fine! Good luck! 🙂
Why can’t I make a copy of recipes?? I have been trying to copy Baked Lemon Curd Filled Donuts and thought by pressing “Print” that I could make a copy of the recipe, but unable to do so. I always copy recipes when I want to try them, but this website if horrible. I can’t copy the recipe.
I am sorry to hear about your difficulties. What you do mean by copy the recipe?
Made these today. A couple notes:
I am pretty sure the recipe includes the wrong amount of flour. I ended up having to add at least two more cups of flour for it to come together at all.
Once the dough is done, you might consider recommending having the donuts rise after being cut for at least 15 minutes. My oven couldn’t support all of the donuts, so I saved the scraps to the side for donut holes and that 15 minutes of rising really made a difference in the final product. They rose beautifully where putting the actual donuts themselves straight into the ovenleft them kind of flat.
The lemon curd was amazing. But the instructions are unclear on exactly how much zest to use. I made a guess and it came out great. All in all, good recipe, but needs some tweaking.
Curd came together perfectly, but unfortunately it had to be tossed because it had a metallic taste, due to the whisk.
I am sorry to hear that it didn’t work out for you! I can say, I have never had a metal taste before. Hope it works out next time!