Lemon Curd Donut recipe

Recipe: Baked Lemon Curd Donuts

As with all delicious things in life, moderation and balance is the key to enjoyment. This recipe from London Foodie Tours is for a Baked Lemon Curd Donut – the best of both worlds!

Obviously these contain a lot less fat than the fried version. This is our tried and tested recipe, we promise they will fill your donut craving, without the fried factor. This recipe produces a light and fluffy donut with that springy feel that we all love. You can fill these babies with traditional jam, nutella, a homemade compote, or our favourite, fresh lemon curd. YUM!

Lemon Curd Donut recipe
Baked Lemon Curd Donuts, just naughty enough 🙂

For the donuts (Makes 16)

  • 500g plain, strong white flour
  • 1/2 tsp salt
  • 50g caster sugar, plus 50g extra for dusting
  • 14g dried yeast
  • 1 medium egg, beaten
  • 125ml skimmed milk
  • 150ml hot water
  • 10ml vegetable oil, enough for light brushing
  1. In a bowl or mixer, add the flour, salt, sugar and the yeast, taking care to keep the yeast separate from the salt. Make a well in the middle and add the beaten egg.
  2. Mix together the milk and water to give a warm liquid, then pour into the well. Mix to a soft dough.
  3. Knead, either by hand or using your mixer on medium speed – for about 8 minutes. Divide into 16 equal pieces and shape into rounds.
  4. Line 2-3 baking sheets with greaseproof paper. Arrange the donuts on them, giving the enough space to allow for rising. Brush the tops lightly with vegetable oil. Cover with cling film until almost doubled in size. This will take about 60 minutes, depending on how warm your kitchen is.
  5. Preheat the oven to 220°C. Sprinkle the top of each donut with caster sugar. Bake for approx. 7 minutes on one side until just brown. Turn them over, sprinkle with caster sugar and bake for another 5 minutes, until just browned. Cool.
  6. Make an incision into each donut with a knife. I like to use a wooden spoon handle to open the pocket just a little wider. If you don’t have a fancy syringe or piping tool, just snip the end off a small plastic bag and fill with about 1 tbsp of your preferred filling. That would be lemon curd for us please!

For the lemon curd (Enough to fill all 16 donuts):

  • 2 lemons, zest and juice
  • 100 g caster sugar
  • 50g butter cut into cube
  • 3 free-range eggs, plus 1 free-range egg yolk
  1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl, either stainless steel or pyrex glass. Sit the bowl over a saucepan of gently simmering water. Make sure the water does not touch the bottom of the bowl or you will end up with a split curd. Stir the mixture every now and again until all of the butter has melted.
  2. Lightly whisk the eggs and egg yolk in a jug and then pour slowly and stir into the lemon mixture while it is on the hot water. Keep whisking until everything is well incorporated and then leave to cook for about 10 minutes, stirring every now and again, until the mixture is creamy and thick. As soon as it is thick, take it off the hot water.
  3. Stir occasionally as it cools, otherwise a ‘skin’ will form on the curd. Once cooled, pump all that deliciousness into your donuts!
  4. NB. You can make a double quantity of this and preserve the other half in a sterilised jar. It keeps very well for about 2-3 weeks in the fridge.

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