Fluffy Brioche Donuts with Lemon Curd

Ingredients

• 0.5 cup whole milk (lukewarm, about 100–110°F (38–43°C))
• 2.25 tsp active dry yeast
• 0.25 cup granulated sugar (for the dough)
• 2 large eggs (room temperature)
• 1 egg yolk (room temperature)
• 3 cup all-purpose flour (plus more for handling if needed)
• 1 tsp fine salt
• 0.5 cup unsalted butter (softened and cut into pieces)
• 2 L neutral frying oil (such as canola or vegetable oil; amount needed will vary with pot size)
• 1.5 cup lemon curd (prepared or homemade, chilled and smooth)
• 0.25 cup confectioners' sugar (for dusting)

Steps

1. 1

   Warm the milk until lukewarm, not hot. Stir in the yeast and a small pinch of the sugar, then let it stand for 5–10 minutes until foamy.

2. 2

   In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add the eggs, egg yolk, and foamed yeast mixture.

3. 3

   Mix on low speed until a shaggy dough forms, then increase to medium speed and knead until the dough begins to look smooth and elastic, about 6–8 minutes.

4. 4

   Add the softened butter gradually, one piece at a time, mixing until each addition is absorbed before adding more. Continue kneading until the dough is smooth, glossy, strong, and pulls cleanly away from the sides of the bowl. If the mixer overheats, pause for 1 minute and resume; repeat as needed.

5. 5

   Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise at room temperature until doubled in size, about 1–2 hours.

6. 6

   Chill the risen dough for at least 1 hour, or overnight, until firm enough to handle easily.

7. 7

   Turn the dough onto a lightly floured surface and divide it into 10 equal pieces. Shape each piece into a smooth, tight ball and place the balls on parchment squares or a lightly floured tray, leaving room for expansion.

8. 8

   Cover loosely and let the shaped donuts proof until visibly puffy and nearly doubled, about 45–75 minutes. They should feel light and spring back slowly when gently pressed.

9. 9

   Pour the frying oil into a heavy, deep pot and heat it to 350°F (175°C). Set a wire rack over a sheet pan for draining.

10. 10

    Working in batches so the pot is not crowded, carefully lower the donuts into the oil. Fry for about 2 minutes per side, turning once, until evenly golden brown and cooked through.

11. 11

    Remove the donuts with a slotted spoon or spider and drain them on the prepared rack. Allow them to cool until warm rather than hot before filling.

12. 12

    Transfer the lemon curd to a piping bag fitted with a small round tip. Poke a hole in the side of each donut and pipe in lemon curd until the donut feels plump but not split.

13. 13

    Dust the filled donuts generously with confectioners' sugar and serve warm or at room temperature.

Notes

The body excerpt is incomplete because the Substack post is paywalled; the ingredient quantities and method above are a reconstruction rather than a faithful extraction. The author specifically notes that brioche dough may require extended mixing and periodic 1-minute rests if the mixer overheats. Use a thermometer to maintain the frying oil near 350°F (175°C), returning it to temperature between batches.

Nutrition per serving

• dessert
• donuts
• fried
• brioche
• lemon
• filled
• vegetarian
• brunch