Lemon Curd No-Yeast Donuts
These easy No-Yeast Lemon Curd Donuts are a delicious shortcut to homemade donuts and are the perfect zesty treat! Using juicy and flavourful Sunkist lemons to make the most luscious cheat's homemade microwave lemon curd, the flavour of these donuts is so decadent and moreish! Click here to see the reel of how I made these no-yeast donuts.
Makes 12 donuts | Prep time 45 minutes plus 4 hours cooling | Cook time 20 minutes
Ingredients
90g + 60g cold butter
2 eggs
½ cup + 2Tbsp caster sugar, plus ½ cup extra for coating
Zest of 3 lemons
⅔ cup lemon juice
2 cups plain flour
1 Tbsp baking powder
1tsp salt
60g cold butter, diced
¾ cup milk
Rice bran or vegetable oil, for frying
Ingredients
90g + 60g cold butter
2 eggs
½ cup + 2Tbsp caster sugar, plus ½ cup extra for coating
Zest of 3 lemons
⅔ cup lemon juice
2 cups plain flour
1 Tbsp baking powder
1tsp salt
60g cold butter, diced
¾ cup milk
Rice bran or vegetable oil, for frying
Method
*Tip: if using a saucepan to fry your donuts, test the oil is hot enough by dipping a wooden skewer into the oil. If bubbles form and rise around the skewer, the oil is hot enough to use.
During cooking, reduce and raise the temperature as needed if the donuts are browning too quickly.
- Melt 90g of butter and set aside to cool to room temperature. Next, make the lemon curd by whisking together the eggs, ½ cup caster sugar, the cooled melted butter, the zest of two lemons and the lemon juice in a heatproof bowl until all ingredients are well combined.
- Microwave in 30 second increments, mixing inbetween, for 5-6 minutes or until the curd has thickened and coats the back of a spoon. Once cooked, strain through a sieve into a container and cool in the fridge for at least 4 hours.
- To make the donut dough, pulse the flour, remaining sugar, baking powder and salt in a food processor to combine. Dice the remaining cold butter and add to the processor, and blend until the mixture reaches a sandy consistency.
- Whilst the mixer is running, stream in the milk until combined and the dough has formed. Turn out onto a lightly floured surface, then bring together with your hands. Cut into 12 even sized pieces, then roll into balls.
- In a deep fryer or larger saucepan, bring oil to a frying temperature*. Fry the donuts 2-3 at a time, by carefully lowering into the oil and stirring until they float the surface. Cook for 5-7 minutes, or golden brown on all sides and cooked through.
- Transfer to a wire rack to drain, and repeat with the remaining dough. In a shallow bowl, mix together the coating sugar and remaining lemon zest. Toss the warm donuts in the sugar to coat, then set aside to cool.
- Once cool, gently use a skewer to create a hole into the center of the donut, wiggling carefully to create room for the filling. Use a piping or resealable plastic bag to pipe the filling into the center, then wipe any escaped curd and dip the hole into the sugar to seal.
- Enjoy whilst fresh, or keep in an airtight container in the fridge for up to two days, allowing the donuts to come to room temperature before eating.
*Tip: if using a saucepan to fry your donuts, test the oil is hot enough by dipping a wooden skewer into the oil. If bubbles form and rise around the skewer, the oil is hot enough to use.
During cooking, reduce and raise the temperature as needed if the donuts are browning too quickly.