Lemon Curd Donut Puffs

National Food Day inspires playful celebration sweets like these lemon curd donut puffs. Soft yeast dough fries into golden bites, then fills with bright homemade lemon curd for a tangy citrus finish.

Serves 6 · 40 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 7g protein
• 54g carbs
• 19g fat
• 3g fiber

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Ingredients

• 2 tsp active dry yeast
• 2/3 cup warm milk
• 3 tbsp granulated sugar
• 1 large egg
• 3 tbsp unsalted butter, melted
• 2 1/2 cups all-purpose flour
• 3/4 tsp salt
• 1 tbsp lemon zest
• 5 cups vegetable oil for frying
• 1/2 cup fresh lemon juice
• 3/4 cup granulated sugar for curd
• 4 large egg yolks
• 6 tbsp unsalted butter for curd
• 1/2 cup heavy cream
• 1 cup powdered sugar
• 1 tsp extra lemon zest for finish

Instructions

1. 1Bloom yeast in warm milk with sugar until foamy. Whisk egg, remaining sugar, melted butter, and lemon zest into the yeast mixture until fragrant and combined.
2. 2Add flour and salt, mix into a soft dough, and knead until smooth and elastic with a light citrus scent. Let rise in a covered oiled bowl until doubled.
3. 3Punch down the dough and portion into small golf-ball-sized pieces. Roll each into a smooth puff, arrange on parchment, cover, and proof until light and airy.
4. 4Meanwhile make the lemon curd: whisk lemon juice, sugar, and egg yolks in a heatproof bowl set over simmering water. Cook, stirring constantly, until the curd thickens enough to coat the back of a spoon.
5. 5Remove from heat, whisk in the butter until melted and glossy, then cool completely. Whip the heavy cream to soft peaks and fold it into the cooled curd for a lighter, pipeable lemon cream filling.
6. 6Heat oil to 350°F. Fry the puffs in batches, turning frequently, until evenly golden and cooked through. Drain well on a rack and cool to room temperature.
7. 7Poke a small hole in the side of each puff and gently create space inside. Pipe the lemon cream filling generously so every bite delivers bright curd and fluffy dough.
8. 8Whisk powdered sugar with a few drops of lemon juice or water to make a thin glaze. Drizzle lightly over the filled puffs and finish with a sprinkle of fresh lemon zest.
9. 9Let the glaze set briefly, then serve so the tender fried puffs and luscious lemon cream remain the unmistakable centerpiece.