Lemon Brioche Doughnuts

The bright citrus tones of lemon are throughout this baked brioche version of a doughnut. This formula starts with the Classic Brioche dough formula, which can be mixed and frozen for up to 2 weeks before baking. Lemon Curd can be made up to 3 days in advance. Lemon-Almond Glaze can be made a day ahead, and Lemon Cream is easily whipped up on baking day. If you plan ahead, the making of this doughnut is not as complicated as it may first appear. Serve it at formal weekend brunch or even as