Print

Creamy Lemon Curd Filled Brioche Donuts Easy Homemade Recipe with Powdered Sugar Dusting

lemon curd filled brioche donuts - featured image
Print Recipe

Soft, buttery brioche donuts filled with tangy, creamy lemon curd and dusted with powdered sugar. A delightful treat perfect for brunch or a comforting snack.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, sifted
  • 2 ¼ tsp active dry yeast (one packet)
  • ½ cup (100g) granulated sugar
  • 1 tsp salt
  • ¾ cup (180ml) whole milk, warmed (about 110°F / 43°C)
  • 6 tbsp (85g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ½ cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 1 tbsp lemon zest, finely grated
  • ¾ cup (150g) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tbsp (85g) unsalted butter, cut into pieces (for lemon curd)
  • Pinch of salt (optional, for lemon curd)
  • Vegetable or canola oil, for frying (2-3 inches depth)
  • About 1 cup (120g) powdered sugar for dusting

Instructions

  1. Activate the yeast by stirring ½ cup warm whole milk (110°F / 43°C) with 1 tsp sugar and the active dry yeast. Let sit 5-10 minutes until foamy.
  2. In a stand mixer bowl, combine sifted flour, ½ cup sugar, and salt. Attach dough hook and slowly add yeast mixture, then add eggs one at a time, mixing well after each.
  3. Gradually add softened butter, a tablespoon at a time, mixing on medium speed until dough is sticky but pulls away from sides (8-10 minutes).
  4. Transfer dough to a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled.
  5. Prepare lemon curd by whisking sugar, eggs, lemon juice, and zest in a heatproof bowl over simmering water until thickened (~10 minutes). Remove from heat and whisk in butter until smooth. Chill.
  6. Roll dough on floured surface to ½ inch thickness. Cut 3-inch circles and place on parchment. Cover and let rise 30-45 minutes until puffy.
  7. Heat oil in a deep pan to 350°F (175°C). Fry 3-4 donuts at a time for 1-2 minutes per side until golden. Drain on wire rack lined with paper towels.
  8. Fill cooled donuts by piping 1-2 tablespoons of chilled lemon curd into each.
  9. Dust filled donuts generously with powdered sugar before serving.

Notes

Do not rush rising times for tender brioche. Use a thermometer to maintain oil temperature at 350°F for best frying results. Chill lemon curd before filling to prevent leaking. Lightly flour hands and surface if dough is sticky but avoid adding too much flour.

Nutrition

Keywords: brioche donuts, lemon curd, homemade donuts, powdered sugar, fried donuts, brunch recipe, easy donuts

Find it online: https://forkifyfun.com/creamy-lemon-curd-filled-brioche-donuts-easy-homemade-recipe-with-powdered-sugar-dusting/