Lemon Curd Filled Donuts
Prep time: 10min Cook time: 20min
1 cup whole milk
1 large egg
1/4 cup unsalted butter melted
2 cups plain flour
4 tablespoons white granulated sugar
1½ tablespoons baking powder
Pinch of salt
Zest from 1 lemon
280g Yackandandah Lemon Curd for filling
Powdered sugar for topping
5-6 cups of vegetable oil for frying
Pour oil into a medium pot, a frying pan with high sides, or a large sauce pot. Heat it over medium heat until oil reaches 350 degrees.
Line a large cookie sheet with paper towels to catch oil and place a cooling rack on top of paper towels.
Add lemon curd into a piping bag fitted with a long filling attachment. Set aside.
In a medium mixing bowl, whisk milk and egg until smooth. Add flour, baking powder, sugar, and salt, mix until all combined. Add melted butter and mix well. Fold in lemon zest until evenly spread throughout.
Scoop out dough and drop it into heated oil in batches of 5-6, depending on how big your pot is.
Fry donuts for about 4-5 minutes (until they turn deep golden), turning them over every couple of minutes if they haven’t turned themselves.
Take donuts out onto the prepared cooling rack. Repeat frying the dough in batches with remaining batter.
Once the donuts are cooled enough to handle, gently insert the pastry filling tip into each donut and squeeze some lemon curd inside.
Sprinkle filled donuts with powdered sugar.