Fluffy Brioche Donuts with Lemon Curd

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.

   Start 10-minute timer
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.

   Start 8-minute timer
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.

   Start 1-minute timer
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.

   Start 2-hour timer
6. 6

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

   Start 1-hour timer
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.

   Start 75-minute timer
9. 9

   Pour the frying oil into a heavy, deep pot and heat it to 350°F (180 °C) (175°C (350 °F)). 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.

    Start 2-minute timer
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.