Easy Lemon Baked Donuts

Ingredients

Directions

1. In the bowl of a stand mixer, ADD yeast, milk, and 2 teaspoons of sugar. LET STAND 5-8 minutes, until foamy. WHISK in 3 tablespoons + 1 teaspoon sugar and 3 eggs. ADD about half of the flour and 1 teaspoon salt to the bowl. USE a dough hook attachment to MIX mixture until dough comes together.
2. ADD the remaining flour and MIX into the dough. Slowly ADD ½ cup butter and BEAT on medium speed, until a smooth dough forms, about 4 minutes.
3. PREPARE a bowl with nonstick cooking spray, then PLACE dough in the center of the bowl. COVER with plastic wrap and REFRIGERATE overnight.
4. To make the lemon curd, PLACE 3 eggs, ¾ cup sugar, ¼ teaspoon salt, lemon juice, and lemon zest in a saucepan. WHISK until combined, then PLACE over low heat. STIR constantly, until mixture thickens, about 4-6 minutes. On very low heat, ADD ¼ cup butter and STIR until smooth. STRAIN lemon curd into a bowl and COVER with plastic wrap. COOL about 10 minutes, then REFRIGERATE overnight.
5. FLOUR a flat surface and ROLL dough about ½” thick. USE a 1½” round cutter to CUT out donuts. PLACE on parchment lined baking sheets, about 1” apart. ROLL remaining dough together and REPEAT process to create a total of 32-36 donuts. COVER with plastic wrap and REST about 30 minutes, until puffy.
6. PREHEAT oven to 375°F. BAKE donuts 8-10 minutes, until golden brown.
7. MELT 2 tablespoons butter, then BRUSH onto donuts. COAT with sugar, then POKE a hole in the side of each donut.
8. FILL a pastry bag, fitted with a small piping tip, with lemon curd. PIPE about 1 teaspoon of curd into each donut.
9. SERVE and STORE leftovers up to 3 days.

Nutritional Info

Per Servings: 1/12th of Recipe