Lemon Curd–Filled Doughnuts

Name: Lemon Curd–Filled Doughnuts
Yield: Makes about 10–12, 3 ″ doughnuts
Ingredients: All-purpose flour, for dusting; Canola oil, for frying; Pinch of salt; 4 tablespoons unsalted butter; ¼ cup fresh lemon juice; 1 recipe Basic Yeast Doughnuts; ½ cup confectioners’ sugar; 4 large egg yolks; ¼ cup granulated sugar

Preparation info

Makes about
10–12
, 3 ″ doughnuts

Difficulty
Easy

Appears in

The Doughnut Cookbook

By Williams Sonoma

Published 2016

About

Any of your favorite citrus curds—grapefruit, orange, tangerine, lime—can replace the lemon curd used here. To heighten the lemon flavor, stir in 1 teaspoon finely grated zest after passing the curd through a sieve.

Ingredients

1 recipe Basic Yeast Doughnuts
4 large egg yolks
¼ cup

Dessert
Vegetarian
Gluten-free

Method

Make the yeast doughnut dough and let rise until doubled in size, about 1 hour. Meanwhile, in a small saucepan, combine the egg yolks, granulated sugar, lemon juice, butter, and salt. Cook over low heat, whisking frequently, until the mixture thickens, 10-15 minutes. Pour the lemon curd through a fine-mesh sieve into a bowl. Let cool to room temperature, then cover and refrigerate.

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