Lemon Filled Doughnuts
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5.0
6 reviews
Excellent
Lemon Filled Doughnuts
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Easy homemade Lemon Filled Doughnuts made completely from scratch. There's nothing better than a warm fresh donut!
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Ingredients
Basic Donut Dough
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup warm water approximately 100 degrees
- 1/4 cup granulated sugar
- 1/4 cup evaporated milk
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 to 3 cups all-purpose flour
Donut Glaze
- 2 tablespoons butter melted
- 1 1/3 cups powdered sugar
- 1 pinch salt
- 2 teaspoons evaporated milk
- 1/2 teaspoon vanilla extract
- 2 to 4 teaspoons water
Frying and Filling
- 2 cups vegetable shortening
- 1 half-pint lemon curd
Instructions
- Combine the yeast, water, sugar, evaporated milk, salt, shortening, eggs, and vanilla in the bowl of a stand mixer. Pour in 2 cups of the flour and knead on a medium-low speed with a dough hook until well combined. Slowly add in the remaining flour until a nice dough ball forms. Dough should be wet, but should not stick to your fingers or the sides of the bowl.
- Spray a large mixing bowl with nonstick cooking spray. Transfer the dough to the bowl, cover with a clean dish towel, and let rise 1 1/2 hours.
- Roll the dough out onto a lightly floured surface 1/4 to 1/2-inch thick. Use a drinking glass or round cookie cutter to punch out 12 donuts, re-rolling the dough as necessary to get a dozen donuts and use almost all of the dough. Let rise another 30 minutes.
- Meanwhile, heat the shortening for frying in a large pot to about 350 degrees. Be sure to use enough so that it is 1-inch deep. While the shortening is coming to temperature, make the glaze in a medium-size mixing bowl by whisking together melted butter, powdered sugar, pinch salt, 2 tsp evaporated milk, and 1/2 tsp. vanilla extract. Add in water 1 tsp at a time until it is just thin enough to dip something in easily. It shouldn't be runny, but it shouldn't be thick either.
- Fry the donuts a few at a time until golden brown, flipping halfway through. It is helpful to do a test donut to ensure that the donut gets cooked through. Transfer the donuts to a wire rack covered with a layer of paper towels. Let cool for 1 to 2 minutes then dip the top of the donut into the glaze and place it back on the wire rack.
- Once all of the donuts have been fried, fill a piping bag with the lemon curd, like you would with frosting. Using a wide-mouth tip, insert the tip into the side of the doughnuts one at a time, squeezing to fill with 1 to 2 tablespoons of lemon curd per donut.
Nutrition Information
Show Details
Serving
1donut
Calories
213kcal
(11%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
34mg
(11%)
Sodium
192mg
(8%)
Potassium
50mg
(1%)
Sugar
29g
(58%)
Vitamin A
110IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
20mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 213kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 192mg | 8% |
| Potassium | 50mg | 1% |
| Sugar | 29g | 58% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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