Name: Lemon Curd Donuts
Total time: 20 min
Yield: 2
Ingredients: Oppy Organic Meyer Lemons; La Fermière Pressed Lemon Yogurt; Jell-O Vanilla Instant Pudding & Pie Filling Mix; Wesson Vegetable Oil; Morton Iodized Salt, 26 Ounce; Rodelle Vanilla Extract, Gourmet; Vital Farms Eggs Large - 12 Count; O Organics Milk, Low Fat, Organic; Challenge Butter, Unsalted, European Style; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Fleischmann's RapidRise Instant Yeast 0.25 oz (3 pk); Cake Mate Sugar, Blue; Gold Medal All Purpose Flour with Resealable Bag

* Dough: combine flour, sugar, cinnamon, and rapid rise yeast in a bowl of a stand mixer, whisk together. Scatter softened butter on top of dry ingredients. Ensure milk is at 110°F and combine in a mixing bowl eggs, vanilla extract, and salt. Whisk together. Add wet ingredients to dry ingredients. Using a dough hook attachment, beat for 10-12 minutes till dough forms. With oiled hands knead into a ball for a couple minutes. Place dough into a greased bowl. Cover dough with plastic wrap and a towel. Let dough rise for 90 minutes in a warm place, till it doubles in size. Punch dough down. Roll out dough. Using a 3-inch cookie cutter, cut dough and place on a baking sheet. Cover and let rise for an additional 30 minutes. 
* Prepare Oil: while the dough is rising by adding vegetable oil to a pot. Heat to 345° F.
* Make Filling: combine instant pudding, milk till thickens. Stir in lemon curd and lemon zest.
* Frying: fry donuts for about 2 min on each side.
* Topping: coat donuts in sugar and fill with lemon curd filling. Enjoy!

Lemon Curd Donuts

Serves 2

0 mins total

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